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EU Funding and How to Support the
Acquisition of Skills and Knowledge Among
College Catering & Hospitality Students
Author: Dee John, Executive Director, Corporate
College and Megan Saunders, Project
Coordinator, Local Food Project
Prepared for: AOC Conference
Date: July 2014
Today’s Session
• EU Funding Support Locally
• The Project
• Sustainability in the Catering Curriculum
• Actions Highbury have taken
EU Funding Support Locally
• Passion for food + Gap in curriculum + Wessex
Enterprise support
• ERDF funded through INTERREG IVa
• Jan 2013 - June 2015
• DEAL Project (Economic Development through Local
Food)
• Match funded by Highbury College
• 11 project partners between Southern England and
Northern France
Aims and Objectives
• Understand context & challenges on both sides of the
Channel
• Identify good practice
• Develop methods for research & diagnosis of current
supply & demand
• Implement awareness raising actions & training to key
local stakeholders
• Work with the supply chain, help prepare producers &
suppliers to meet growing demand
“Support sustainable economic development
through thriving local food economies.”
How is Highbury involved in the project?
• Leader of outcomes related to training:
– Students
– Community and families
– Policy makers
– Producers, artisans and food businesses
– Food Service Industry
What has it allowed us to do?
• Tutorials
• Trips
• Teaching materials
• Special events
• Community Outreach and Engagement
• Employer Engagement
• Supplier Engagement
• 31% of our personal
impact on the climate is
due to food and farming
• Think about food across
5 thematic areas:
– health and wellbeing,
– environmental
sustainability,
– local economic prosperity,
– resilient communities
(skills and access to
assets),
– fairness in the food chain
Small changes add up!
• Food Waste
• Food Miles
• Recycling
• Water Use
• Energy Use
• Seasonal and Local Produce
• Independent Businesses
• Communicating Messages
• Fair Wages
Waste
• WRAP estimates that UK Hospitality businesses
pay around £1.02 billion a year buying food that is
subsequently wasted.
What is ‘Local Food’?
• No one definition
• Can mean different things to different people
• 5 miles, 30 miles, 100 miles?!
• Organic or industrial?
• Fresh or processed?
Embedding into curriculum
Unit 701 – Investigating the catering and hospitality industry
• Key influences, social trends, tourism etc - Demand for locally sourced food,
grass-fed meats, free-range poultry.
• Identify what the assurance scheme labels mean
Unit 202 – Food Safety in Catering
• Deliveries - Journey of food from farm to fork, Traceability, Food miles and CO2
impact
• Rotation: Food Waste Management
Unit 704 – Healthier Foods and Special Diets
• Benefits of healthier ingredients and types, Fresh produce in season, Food
origins, Organic vs conventional
Unit 705 – Catering operations, costs and menu planning
• Identify trends in food production operations - Food Policy, imports/exports,
Fair prices to farmers
• Menus - State origins of food, Seasonality, Sourcing and purchasing,
Local options
What We’re Doing
Catering Student Visits
“I’ve never been this close to a cow before!”
– Level 3 Catering student
Foraging for Food: The Seasons
Exploring
Food and
Farming
Artisan Producers
The Journey of Food:
Warehousing and Distribution
Exploring
Influences on
Taste
Creating the Portsmouth
Food Partnership
The first ever Food
Policy Council was
created over 30
years ago in the US.
“We’re better, connected”
• 32 Member Cities
• Alliance of Public, Private and 3rd
Sector organisations
• Recognises good practice over last
15-20 years across UK
• Help people and places to share
challenges, explore practical
solutions and develop best practice
Teaching Resources Toolkit
• 79 pages on sustainability, local food and
topical issues
• Lesson Plans
• Teaching Notes
• Activity Sheets
• Fact Sheets
• Links to interactive online tools
• Reading lists
• Links to videos and documentaries
Only £95!
Take home today or by mail!
Any questions?
Thank you for listening!