Realigning Curricula for the Future: Professional Cookery and Sustainability

This hour long event is part of a series called 'Realigning Curricula for the Future' aiming to support specific subjects to implement sustainability in their teaching. November 2023's meeting focussed on Professional Cookery.

Attendees heard examples of good practice when embedding sustainability in the professional cookery curriculum, discussed their own experience of embedding Education for Sustainable Development, and had the opportunity to reflect on how their curriculum or organisational represents the SDGs in a mapping activity. 

The recording features: 

- Carol Salisbury & Niall Murry from City of Glasgow College presenting the foodwaste unit they designed and got SQA accredited, followed by a Q&A and discussion. (starts 7.05)

-Quick SDG mapping (starts 48.23)

Please find the slides on this Sway.

Further useful resources include:

• Online tools like one month food challenge can be a good thing to try
• Campaigns – Zero Waste Scotland run various food waste related campaigns that can provide ideas to engage students.
• Redistribution – Zero Waste Scotland has a food restribution matchmaking service. 
• Redistribution – some Unis/colleges have community fridges or pantries. See Hubbub and Scottish Pantry Network.
• Food waste – speakers addressed excess food that the students have to produce to be assessed and how they deal with it.  Could OLIO help with giving out the food that’s been cooked? 

Videos

• Realigning Curricula for the Future: Professional Cookery and Sustainability (click to hide)