CKM 2

Chef: Rasha Najjar

Student Name:

Activity 2: Examine sustainable resourcing in commercial kitchens and the implications this has for developing a sustainable supply chain:

-Introduction to sustainable food :

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1- Discuss the characteristics of ethically and sustainably produced food

· the characteristics of ethically and sustainably produced food:

· Understanding fair trade:

· Animal welfare friendly:

· Free-range:

· Farm assured:

· Organic:

· Local produce:

· Genetically modified food:

· Sustainable and farm fishing:

2-Assess how the choice of suppliers impacts the sustainability of the commercial kitchen

( Use available information's to make judgment )

· Use of ethical sourcing and suppliers: How did it impact the sustainability of the commercial kitchen

· Seasonality: How did it impact the sustainability of the commercial kitchen

· Local suppliers: How did it impact the sustainability of the commercial kitchen

· Working closely with supplier to build sustainable supply chains: How did it impact the sustainability of the commercial kitchen

Conclusion and valid point of view :

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3-Analyze the factors involved in the planning of a sustainable menu to meet business objectives.

What are these factors to take into considerations when planning a sustainable menu and how they meet business objectives>?

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detailed examination for all the factors involved

4-Critique ( Asses or analyze ) the steps that need to be taken to implement a sustainable food purchasing policy in a commercial kitchen.

A. Set the Stage for Success:

B. Identify the Parties and Nature of the Effort:

C. Establish a Vision:

D. Anticipate Challenges, Identify and Prioritize Opportunities:

E. Identify Strategies, Standards and Compliance Mechanisms:

F. Establish a Baseline:

G. Set Goals:

H. Create an Action Plan:

I. Create an Evaluation Plan:

J. Communicate Your Effort and Your Accomplishments:

Valid point of view :...........

Conclusion:...................