Corso online

Guidare il cambiamento dei sistemi alimentari Europei: come diventare un Climate Smart Chef

Abbiamo prodotto un semplice corso online per diventare un climate-smart chef rivolto ai professionisti del settore ristorativo: 5 ore e 30 min di contenuti, fruibili gratuitamente e open-source. Le lezioni, i contenuti del corso online e il quiz finale per ottenere il certificato sono in lingua inglese.

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Certificato - Climate Smart Chefs

1. Guarda il corso

2. Compila il quiz

3. Ottieni il tuo certificato

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1 / 10

1. What is the primary purpose of Nutritics digital menu feature?

1. To provide an online recipe book for chefs

2. To enable customers to order food for delivery

3. To help restaurants display accurate nutritional information and allergen details for their menu items in a digital format

4. To offer a platform for sharing restaurant reviews

2 / 10

2. What is food waste closely related to?

1. Lack of organisation

2. Too much variety of raw materials

3. Seasonality

4. Economic capability in the company/restaurant

3 / 10

3. What is the meaning of 'invisible waste' in restaurants?

1. Wasting food when the owners do not see it

2. Wasting food without realising it

3. Wasting food deliberately

4. Wasting food by increasing portions

4 / 10

4. What does the Farm to Fork concept promote?

1. The role of the chef as an agent of change

2. The creation of networks between producers and consumers

3. The consumption of plant-based foods

4. The physical proximity between producers and consumers

5 / 10

5. Which of the following is one of the sustainability guidelines of the New Nordic Diet?

1. More dairy products

2. More meat and coffee

3. More vegetables from abroad

4. More foods from the wild countryside

6 / 10

6. What is the carbon footprint of a food product?

1. The amount of water that is used to produce that food

2. The amount of methane emitted to produce that food

3. The amount of greenhouse gases (including carbon dioxide, methane and nitrous oxide) emiited to produce that food

4. None of the above

7 / 10

7. How does Nutritics account for nutrient losses and gains during cooking?

1. Applying the appropriate cooking method

2. The traffic light system

3. The weight change factor

4. Product sizes

8 / 10

8. What are the criteria according to which the Mediterranean Diet was inscribed as a UNESCO intangible heritage?

1. The use of grains and legumes

2. The environmental sustainability aspects that emerge from the double pyramid

3. The promotion of a healthy and sustainable diet focused on good food and physical activity

4. The cultural aspects related to conviviality that underlies the Mediterranean lifestyle

9 / 10

9. Which of the following is one of the goals of New Nordic Food?

1. Promoting purity, simplicity and freshness of the region

2. Reinvent the Nordic cuisine

3. Preferring import food

4. Favouring only traditional methods

10 / 10

10. Do food systems contribute to climate change?

1. Yes, up to over one 37% of GHG emissions

2. Yes, up to 3% of GHG emissions

3. No, it does not

4. Yes, up to 10% of GHG emissions

Your score is

MOD 1. SUSTAINABLE DIETS

1.1 Introduction

1.2 Food Systems

1.3 Sustainable diets

1.4 Healthy and sustainable diets

1.5 Carbon and water foodprint of ingredients

MOD 2. THE NORDIC PERSPECTIVE

2.1 Intro to the New Nordic Diet

2.2 Sustainability of the New Nordic Diet

2.3 Sustainability in the restaurant business

2.4 Nordic application to sustainable business concept

MOD 3. TECHNOLOGY FOR FOOD

3.1 Introduction to Nutritics

3.2 Introduction to FoodPrint

3.3 Creating a Food

3.4 Creating a Recipe

3.5 Creating a Menu

MOD 4. FOOD WASTE

Intro

4.1 Food Waste prevention

4.2 How to prevent food waste

4.3 How to reduce food waste

4.4 How to communicate

MOD 5. MEDITERRANEAN DIET

5.1 The Mediterranean Diet

5.2 Scientific evidence of the effects of conviviality on health

5.3 From farm to fork

5.4 Aspects of sustainability in the evolution of restaurant services

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Il progetto LIFE CLIMATE SMART CHEFS ha ricevuto finanziamenti dal Programma LIFE dell’Unione Europea nell’ambito della convenzione di sovvenzione n. LIFE20 GIC/IT/001708.

I contenuti di questo sito Web sono di esclusiva responsabilità degli autori e non riflettono necessariamente l’opinione dell’Unione Europea.

E-Mail: life@fondazionebarilla.com

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