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IntoFood Finds That 95% of Chefs Need More Knowledge About Food Sustainability

London, United Kingdom, December 08, 2017 --( Sustainability specialists IntoFood carried out surveys and research with chefs in order to understand their knowledge levels and understanding of key food sustainability issues. The feedback showed a gap between the key messages from research and actual understanding within the professional chef community, suggesting a need for more research-based and accessible learning opportunities for professional chefs. In response to this need, IntoFood has developed, tested and released an online learning platform to fill this gap: The School of Sustainable Food Service,

Four key themes were apparent from the surveys and interviews feedback. Firstly, 95% of chefs felt that understanding about food sustainability within their professional community was either low or very variable. Secondly, a need for better understanding in the key environmental impacts from food systems was acknowledged for climate change, deforestation, protecting our oceans, biodiversity, and food waste. Thirdly, in terms of learning accessibility, chefs reported a preference for flexible learning with clear messages, rather than class-room style training sessions, and finally, they felt that their industry in general needed a better knowledge base about sustainable food service. This included head office, sales teams, and front of house staff.

In response to these concerns, IntoFood developed and tested a flexible online learning platform for chefs, focusing on the key areas identified in the surveys and interviews. These courses have now been developed further and launched as an open platform for all chefs and food service professionals. The flagship courses focus on “Food and environment essentials” and “How to create and sell sustainable and profitable menu plans,” and additional courses are due to be released for front of house and sales teams, as well as special focus courses for contract catering and for food waste.

The goal is to start reducing the knowledge gap. A world where the majority of chefs do not have a good understanding of food sustainability is untenable, and it is hoped that this platform can kick-start a wider focus on sustainability as a core part of chef training. The available courses can be found at The School of Sustainable Food Service,

IntoFood provides sustainability reporting in the hospitality industry for menus, sales and procurement, and has recently released a dedicated online learning platform The School of Sustainable Food Service. You can read more about IntoFood at
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Will Nicholson

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