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