EN4HOSTS – Sustainability in the Kitchen
Introduction
Sustainability supports food and agriculture policies and practices that enhance the consumer’s health, improve the working and living environment, promote equality and enrich society and culture by finding ways to feed the consumers with food that has the least impact on the environment. Trust in food sources is becoming increasingly linked to sustainable and local sourcing food that is basic of its quality. That fact has as result sustainable food sourcing to gain a more prominent spot in the policies of global hotel and restaurant chains.
Task
Your mission for this lesson is to focus on sourcing and providing food and beverage options that are good for your guests and consumers, good for the planet and good for local communities. Each team has to find the characteristics of sustainable food, sustainable operating practices, the benefits to hotels of sustainable food sourcing, and finally how to “sell” your sustainable policy to your consumers.
After searching and collecting information you have to use them and make brochures that you could have to your business in order to provide information about:
· The producers of all the food choices offered by you.
· Food processing and preparation methods you follow at your kitchen.
· Your customers’ role in identifying the health of the environment.
REMEMBER: Informed consumers can make choices that support sustainable farming and responsible harvesting so to protect the health of the environment.
https://www.sustainweb.org/sustainablefood/
https://www.huffingtonpost.com/dr-john-salerno/what-is-sustainable-food_b_428570.html
Process
Step 1
A) Students in groups of 5 start work together and research the follow themes:
a) The characteristics that food should have to achieve sustainability.
b) The production and processing methods that are friendly to the environment and focus on avoid the destruction or waste of natural resources.
c) The importance of sustainability in the Hospitality Industry.
d) The practical benefits of sustainability to a business in the hospitality sector.
e) The benefits of seasonal food consumption to consumers’ and environment’s health.
f) The role of consumers to the protection of environment.
Pay attention to the links on the Task page. Here are some extra links you will find useful:
http://www.simplebites.net/10-tips-for-sustainable-eating/
http://www.greenhotelier.org/know-how-guides/sourcing-sustainable-food-in-hotels/
https://www.danacommunications.com/importance-of-sustainability-in-the-hospitality-industry/
You can use many other links of your choice but be careful to be from scientific pages.
B) Students present their info to the other teams. (Worksheet1)
https://docs.google.com/document/d/102B2EtgNymcsLnaFSINyqfPFioKRcwH6G6TIVBJ264s/edit?usp=sharing
Step 2
Students of each team will create a brochure for their business information desk in order to be read from their consumers. (Worksheet 2)
https://docs.google.com/document/d/1rLP1rU-ctMB38YTpr_w8AaEInuXsvEw2rZNsU-km3Tk/edit?usp=sharing
Evaluation
This is how your work will be evaluated.
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Beginning 1 |
Developing 2 |
Qualified 3 |
Exemplary 5 |
Score /20
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Teamwork |
There is one person doing all the work, and the team is NOT working together. |
The team is working individually on their own role, and using limited talked with others in a group |
Team is working together, but not using the inflammation to connect with one another. |
The whole team is working together, helping each other out, and connecting information with one another. |
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Research / Understanding
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Don’t use sources given & information is not factual.Student lacked knowledge |
Use sources were given.Students understood information but couldn’t apply it to their projects |
Use sources given, and students understood information but lacked creativity and informational facts |
Use sources, get all information asked, and goes beyond to get and applied extra information to give to their classmates a better idea on the subject |
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Presentations |
No creativity to their presentation, such a little information that classmates aren’t able to understand |
Students created a presentation with only text and nothing else. |
Students were able to create a good presentation. |
Great creativity, students are able to understand |
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Final project Brochure |
No final project |
Final project is lacking key components. |
Final project contains all key components |
Final project contains all key components and some extra information so it is complete and more useful to anyone interested in its theme. |
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Conclusion
The webquest is designed to develop the critical thinking skills in children. This webquest teaches students about the role of sustainable food to the consumer’s health and to the protection of environment. I hope you all had fun and be more sensitive to sustainability to the kitchen!!
Credits
This WebQuest was created by a team of teachers, within the co-funded Erasmus plus KA2 partnership “English for hospitality” (EN4HOSTS), project number: 2017-1-RO01-KA201-037159, KA2 – Cooperation for Innovation and the Exchange of Good Practices, KA201 – Strategic Partnerships for school education
The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.