Online Course

Driving change in the EU food systems: how to become a Climate Smart Chef

All chefs and culinary professionals wanting to enter the Climate Smart Chefs Award need to take the initial training in food sustainability. We have put together a simple online course for this purpose, 5 h 30 min of content to prepare you for the Award, all for free, all open-source.

GO TO THE ONLINE COURSE

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Certificate - Climate Smart Chef

1. Watch the course

2. Fill the quiz

3. Get your certificate

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1 / 10

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

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

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

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

4. The use of grains and legumes

2 / 10

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

1. To offer a platform for sharing restaurant reviews

2. To enable customers to order food for delivery

3. To provide an online recipe book for chefs

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

3 / 10

3. What does the Farm to Fork concept promote?

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

2. The physical proximity between producers and consumers

3. The creation of networks between producers and consumers

4. The consumption of plant-based foods

4 / 10

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

1. More foods from the wild countryside

2. More vegetables from abroad

3. More dairy products

4. More meat and coffee

5 / 10

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

1. The traffic light system

2. Product sizes

3. The weight change factor

4. Applying the appropriate cooking method

6 / 10

6. Do food systems contribute to climate change?

1. No, it does not

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

3. Yes, up to 10% of GHG emissions

4. Yes, up to 3% of GHG emissions

7 / 10

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

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

2. The amount of methane emitted to produce that food

3. None of the above

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

8 / 10

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

1. Wasting food deliberately

2. Wasting food without realising it

3. Wasting food when the owners do not see it

4. Wasting food by increasing portions

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. Preferring import food

3. Favouring only traditional methods

4. Reinvent the Nordic cuisine

10 / 10

10. What is food waste closely related to?

1. Too much variety of raw materials

2. Lack of organisation

3. Seasonality

4. Economic capability in the company/restaurant

Your score is

The average score is 42%

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The LIFE CLIMATE SMART CHEFS project has received funding from the LIFE Programme of the European Union under grant agreement n. LIFE20 GIC/IT/001708.

The contents of this website are the sole responsibility of the authors and do not necessarily reflect the opinion of the European Union.

E-Mail: life@fondazionebarilla.com

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