Foundation in Food Business Sustainability

This training course, developed in collaboration with Pernod Ricard, Trash Tiki and the Sustainable Restaurant Association, focuses on key learnings that the bartending community can use to prepare for the future of the industry. We will explore together why sustainability and responsible service matter and provide the learners with some ways they can practically implement more sustainable and responsible practices in their bar. By completing this course the learners will have a wealth of practical knowledge to take back to their workplace, ideas, inspiration and a toolkit outlining how to embed sustainability in their bar.

We will explore together why regenerative agriculture and sustainability matter and provide the learners with some ways on how they can practically implement more sustainable and responsible practices in their business. By completing this course the learners will have a wealth of practical knowledge to take back to their workplace, ideas, inspiration and actionable next steps on how to incorporate sustainability practices in their workplace.

Food is responsible for 30% of global greenhouse gas emissions. In this new program, my goal is to help food professionals procure food sustainably so they can increase the sustainability without hurting the bottom line. We also dive into social and environmental responsibility for a holistic approach.