ACF Sustainability Corner

The ACF Sustainability Corner offers tools to help educate you, your team, and students on sustainable concepts to help minimize cost while reducing your carbon footprint.

Toolkits

Each month we will highlight a topic and provide an article, infographic, and presentation to share with your team. Complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing-education credits toward ACF certification.

November: Amazing Examples

This article will refresh your memory on how you can make yourself and your food service business more sustainable and more environmentally friendly. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

October: Environmental Audit

This article provides you with a sample environmental and sustainability audit to customize and implement in your establishment. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

September: Food Waste

Everyone knows not to waste food and that wasting food is an issue. In fact, it’s a BIG issue. Learn the reason why and take away action items to reduce food waste and increase profits in your establishment. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

August: Recycling

This article will explore how chefs, cooks, and restaurant & hospitality business owners can have an impact on the environment by recycling and using products containing recycled materials. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

July: Chefs as Leaders

This article will explore chefs as leaders and how they can harness their power and respect to make the world a better place while still increasing profits. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

June: Monocropping

This article takes a broad look at the issue of monocropping, including how monocropping relates to commercial food service and will briefly examine the economic term of opportunity cost. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

May: Seafood Sustainability

Take an in-depth “dive” into seafood sustainability and learn more about the movement and how you can increase profits utilizing seafood sustainability practices. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

April: Sustainability Buzzwords

This article focuses on key environmental and sustainability buzzwords and phrases, including how each one relates to culinary institutions. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

March: Making More Money One Vendor At A Time

In the next article, we take a look at opportunities you can explore with your vendors to reduce cost and become environmentally friendly. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification

February: Making More Money One Straw At A Time

This month, we look at decreasing expenses, increasing profit and marketing your sustainable efforts through small changes. Read the article and complete the quiz by logging on to the ACF Online Learning Center to earn two hours of continuing education credit toward ACF certification.

January: Introduction to Sustainability and Environmental Issues that Every Culinarian Needs to Know

The idea of sustainability in the food service is not new. You are all very acquainted with seafood sustainability. Now, restaurant owners, chefs, cooks, politicians, scientists, foodies and customers are championing the ideas of sustainability above and beyond seafood.

Upcoming topics include:

The Science of Climate Change in the Kitchen
Dangers of Mono Cropping and Overfishing
Air, Water and Plastic Pollution

Webinars and Recordings

ACF ChefsForum Webinar - “Talking Trash”: A Practical Discussion About Reducing Waste in Foodservice

Five industry experts share their experience in reducing waste from manufacturing to the kitchen. They share their company’s goals and vision, and how we can all work together to reduce waste. Presented in partnership with minorsfoodservice.com

View on YouTube or log on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.

How to Achieve the Benefits of Waste Reduction, Kathryn Fenner

This session will explore waste reduction benefits, provide examples of how other operators are seeking to reduce food waste, and demonstrate how you can achieve those benefits through menu innovation.

Log on to the ACF Online Learning Center to view and earn one hour of continuing-education credits toward ACF certification.

From Wasted to Wanted, Adam Kaye

Adam Kaye will take you on a journey into the unseen and under-appreciated and will highlight how today’s scraps can become tomorrow’s delicious dish.