Posted: May 1st, 2022

Examine sustainable resourcing in commercial kitchens

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- Assignment help – Discuss the characteristics of ethically and sustainably produced food

 the characteristics of ethically and sustainably produced food:

o Understanding fair trade:

o Animal welfare friendly:

o Free-range:

o Farm assured:

o Organic:

o Local produce:

o Genetically modified food:

o 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:……………….

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Examine the implications of sustainable resourcing in commercial kitchens for building a sustainable supply chain in Activity 2:

-An overview of sustainable food:

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1- Assignment help – Discuss the characteristics of ethically and sustainably produced food

 the characteristics of ethically and sustainably produced food:

o Understanding fair trade:

o Animal welfare friendly:

o Free-range:

o Farm assured:

o Organic:

o Local produce:

o Genetically modified food:

o 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

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