Modules

Module 1: Changing Consumer Attitudes to Food

Module 1 B: Perception as a basis of food acceptance and consumption

Module 1 C: Brand Positioning

Module 2: Food Trends in the Era of Climate Change

Module 3: Innovate your Food Service Business through Improving your Nutritional Offering Ingredients

Module 4: Maximising Local & Short Food Supply Chains

Module 5: Technology For Food Service & the Future

Module 6: Transformational Impact of Food Technology and Sourcing

Resources

The food systems approach

Exercise 1

World Health Organisation

The Dangers of Pesticides

Case Study 1

Feeding Cattle a Bit of Seaweed Reduces Their Greenhouse Gas Emissions 82%

Vertical farming sector struggles with costs

NEANTÓG

Consumers seek more significant and meaningful sustainability benefits from F&B products, flags Kerry

KM.O VEGAN VEGETARIAN RESTAURANT

Case Study 2

Case Study 3

Case Study 4

Catering for sustainability

Case Study 5

The history and importance of coffee