Learning Objectives To understand why Environmental Considerations are important in the catering industry – by answering key questions as a class

Environmental considerations

9. Environmental considerations • Conservation of energy and water, when preparing food. • Reduce, re-use and recycle waste in the preparing and serving of meals. • Why it is important for the industry to address these areas e.g. sustainability. • A range of disposable products and materials used for packaging and assess their fitness for purpose – appeal, temperature control, recycling, biodegradable, hygiene, cost, ease of storage and handling.

Key Question: Why are environmental considerations important in the catering industry?

The 6R’s Recycle Reuse Reduce Refuse Rethink Repair

Recycle The choice of packaging materials. Recycling of tins, plastic, glass, card and paper. Composting.

Reuse Products that can be reused for either the same or a new purpose. Reuse of leftover ingredients to make other food products. Rechauffe Cookery Bread and Butter Pudding: Dry slices of bread. Wraps: Leftover meat and vegetables Fish cakes: fish, potato, breadcrumbs Pasta Bake: Leftover vegetables, meat.

Reduce Reduce the effects on health by using balanced recipes, low in fat, salt and sugar. Reduction in the use of processed foods. Reduce energy in methods of cooking. Transportation of food and materials. Eco Footprint. Ways of reducing waste food. Reduce the use of pesticides. Organic food production. Buy products with little or no packaging.

Refuse Issues relating to sustainable design in packaging Refuse high fat, salt and sugar foods. Over packaging biodegradable form of plastic made from vegetable starch Corn based bio-plastic packaging

Rethink Rethink the average UK high-fat diet Examine the impact of food products on health Rethink the use of healthy ingredients in creative designs.

Repair Repair electrical equipment The function of nutrients in repairing and maintaining a healthy body. Nutrient Why we need it Too much /not enough? Protein To build and repair muscle Too much: Is used for energy or stored as fat Fats To keep us warm and to help absorb some vitamins Can cause obesity, stroke or coronary heart disease Carbohydrates To give us fuel for energy, keep us going. 2 types, sugars and starches. Can cause obesity if not burned off because they are stored as fat. Too much sugar can also cause dental decay Vitamins A = Healthy Eyes and Bones B = Releases energy from food C = Helps us absorb iron D= Strong teeth and bones Not enough can cause A: vision problems, dry skin B: beri beri C: scurvy / slow healing D: rickets / osteoporosis Minerals Calcium – strong bones / teeth & blood Iron – transports oxygen round body Calcium: Rickets, weak teeth, muscle and nerve problems Iron: Anaemia

Reuse Practical What could you make from the following left overs? Mashed potato Leftover bread Leftover cooked pasta Ripe bananas Leftover vegetables Too much fruit

It is important to… Reduce waste – How? Reduce & Reuse packaging – How? Recycle Packaging – How? Use less energy – How? Buy local produce – Why? Support Local businesses – Why?

Match the answers into the three categories Put lids on pan when cooking to reserve heat Avoid over using garnishes that customers wont eat Cut down on the use of disposables, e.g paper plates Recycle all card, paper, plastic and aluminium Grow your own produce Avoid wasting water Do not prepare more food than what is needed Cook in batches and freeze portions Ensure accurate portion control to avoid waste Buy local produce Use the correct size hob for the pan to avoid wasting gas Try and use up all parts of meat, e.g off-cuts of meat into stocks and soups

Buy local produce Do not prepare more food than what is needed Grow your own produce Recycle all card, paper, plastic and aluminium Try and use up all parts of meat, e.g off-cuts of meat into stocks and soups Use the correct size hob for the pan to avoid wasting gas Cook in batches and freeze portions Avoid wasting water Put lids on pan when cooking to reserve heat Ensure accurate portion control to avoid waste Cut down on the use of disposables, e.g paper plates Avoid over using garnishes that customers wont eat

Packaging Sandwiches – consider types of suitable packaging. Give advantages and disadvantages for each

Existing Products Clingfilm Cellophane Paper Plastic Cardboard

Packaging Take away products - consider types of suitable packaging. Give advantages and disadvantages for each

Packaging