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Unit 5 Sustainable Sourcing and Procurement for Catering Operations

Explore sustainable sourcing and procurement strategies in catering, justified benefits, ethical considerations, and menu planning for environmentally friendly practices.

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Unit 5 Sustainable Sourcing and Procurement for Catering Operations

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  1. Unit 5Sustainable Sourcing and Procurement for Catering Operations

  2. Unit Introduction This unit introduces Sustainable Sourcing and Procurement by: • Applying Procurement to Catering Operations • Defining Sustainable Procurement • Justifying the need for Sustainable Procurement within Catering Operations • Implementing Sustainable Procurement when Sourcing Food Produce • Planning a menu to promote Sustainable Procurement

  3. Procurement… • Procurement: The sourcing and management of goods and services within a business. …in Catering PEOPLE Producers Processors Suppliers Staff Costumers Service Providers INFRASTRUCTURE • Premises Equipment Marketing • Accounting Energy/Water/Waste Services PRODUCE Sourcing Purchasing Packaging Transportation Processing Storing Cooking Serving Disposing Cleaning Practices

  4. Sustainable Procurement • Sustainable Procurement: The sourcing and management of goods and services which takes into consideration the impacts of these choices and actions on The Triple Bottom Line………… People PlanetProfit

  5. Sustainable Procurement - In Catering Operations 1 5 2 3 4 Paired Activity: Jot down considerations that relate to Sustainable Practice at each stage of Production/ Sourcing/Usage

  6. Sustainable Procurement – In Catering Operations

  7. Sustainable Procurement - The Benefits • Social:  Future proofing Local Employment  Fair Pay  Improved Working Conditions  Safer Food/Less Additives or Allergens  Meeting Consumer Demand  Less Animal Cruelty  Greater Nutritional Value of Food Produce • Environmental:  Less Chemical Pollution due to Pesticide &/ Antibiotic Usage  Less Water Wastage & Contamination Reduced CO2 emissions from burning waste/air miles  Less Pollution due to Recycling & waste reduction • Economical:  Greater Business Reputation  Less Utility Charges when water/energy is saved  Less transportation required with local produce Employment in Local Economies  Investment into Environmentally Friendly Innovations Class Activity: Let’s discuss the benefits which should be considered when deciding to Source Sustainable Produce

  8. Sustainable Procurement - Sourcing Food Produce 1. Source Assured? Support Local Sources… Look for National Quality Assurance Stamps 2.Organic? Support Organic Producers… Organic Plant Products are never derived from a genetically modified organism, with the use of ionising radiation or organophosphate based compounds (chemicals). Organic Animal Products must be produced without the use of chemical medication, and be fed on organic feeds.

  9. Sustainable Procurement - Sourcing Food Produce • 3. Ethical? • Source ingredients in a Fair Trade Agreement • Ensure products are free from animal testing! • Be aware of Animal Husbandry Practices • 4. Environmentally Friendly? • Packaging should be 100% Recycled. • “Origin Green” is an award to Irish famers • for notable improvement to overall sustainability

  10. Sustainable Procurement - Sourcing Food Produce 5. Seasonality & Versatility? Natural restriction occurs when produce is Out Of Season or Unavailable. This can occur due to Weather, Season or Drought. Menus should reflect Seasonality and celebrate abundance Avoid the use of Additives and Synthetic Preservatives. Planning a menu to promote Sustainable Procurement

  11. Sustainable Procurement- Planning A Menu • Base menu around local produce • Offer “Seasonal Specialities” • Plan to use up foods e.g. zest oranges before juicing • Anticipate potentially surplus ingredients and combine into a new “Special” dish • Enforce Portion Control & Order Wisely • Freeze fresh ingredients e.g. berries/stock • Make breadcrumbs etc. • Display a statement of Sustainable Procurement

  12. Case Studies See supporting documents: • Case Study 1: Pudding Row, Easkey, Co. Sligo • Case Study 2: Sweet Beat Café • Case Study 3: Sligo Oyster Experience

  13. Pod Casts Activate Speaker Icon: • Pod Cast 1: Mr. Kelly, Proprietor of The Enchanted Kitchen, Mullinavat, Co. Kilkenny on “Buying Local”. • Pod Cast 2: Ms. Kelly, Front of House at The Enchanted Kitchen on “Waste Management”.

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