Sustainable Sourcing Strategies in Hospitality: From Farm to Fork

A one day CPD accredited course. A unique opportunity for those working in the food sector to immerse themselves in sustainable agriculture and learn more about farm to fork sourcing strategies that benefit the planet, human health and the core business.

This course is ideal for chefs, caterers, front of house, hospitality managers, buyers and food entrepreneurs….in fact anyone involved in sourcing and serving great food! Come on your own or bring your team.

This is a unique opportunity to visit FarmED, the pioneering food and farming education centre and demonstration farm in the Cotswolds, to learn from sustainability and nutrition trained chefs and to share knowledge with colleagues and peers.

During this one-day course you will hear first-hand from agroecological educators and regenerative farmers at FarmED to:

• Gain insight into the challenges and opportunities in sustainable agriculture and horticulture.

• Explore the role of soil health and biodiversity, and how this relates to the food we grow, local supply chains, nutritional density and taste.

• Walk the farm and learn more about on-trend grass fed lamb and beef production, small scale dairying, no dig salad and high value vegetable growing, natural honey, heritage wheat and traditional orchards.

• Discuss key farming terminology (grass-fed, pasture fed, organic, nature friendly, free range, sustainable, regenerative, local, rare breed, high welfare etc) and examine how these terms sit (or don’t sit!) with the range of established and newer labels and assurance schemes (e.g. Organic, Pasture for Life, Red Tractor, Wildfarmed, LEAF, RSPCA Assured).

Participants will also work with sustainability and nutrition trained chefs from Sustainable Kitchen Consultants to:

• Plan an effective sustainable sourcing strategy for your kitchen and your next steps.

• Develop and critique a sample menu.

• Identify the business benefits and added value of sustainable sourcing, storytelling and authenticity.

We will also continue on from the workshop output from food service experts from London events held in April and May, designed to bring to light current challenges in UK supply chains, and to work with the FarmED team to obtain their valuable input from a Farming perspective, to tease out tangible, practical solutions for the benefit of all.

This event has been co-curated by Sustainable Kitchen Consultants and the FarmED team.

Listen to the recent FarmED podcast interview with Julie Cleijne, CEO & founder of Sustainable Kitchen Consultants, here

Note: This event forms part of the CPD accredited Sustainability for Food Sector Training Module developed by Sustainable Kitchen Consultants. 

Participants can choose to take the whole module (3 events beginning in London in April and May) or just this third event as a standalone.

The event is ticketed through Sustainable Kitchen Consultants.  Please use this link to the eventbrite site, this course is module three.