Identify some long term interventions to improve your setting's catering
Use the results of your food and catering audit to identify the actions you will need to take to improve your practices in the long term. This may include training and CPD for catering staff to increase their understanding of low carbon menu planning. It may also include introducing a continuous improvement plan, with better data capture processes and reporting to track progress and understand impacts of specific initiatives.
This approach will help you to prioritise and plan the time, resources, training and budget which may be required to deliver your chosen actions. As the habits of your community can affect the success of your long term food and catering sustainability aims, it is important that they are engaged, consulted and educated on any initiatives that will affect them.
This approach will help you to prioritise and plan the time, resources, training and budget which may be required to deliver your chosen actions. As the habits of your community can affect the success of your long term food and catering sustainability aims, it is important that they are engaged, consulted and educated on any initiatives that will affect them.
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