Institution and Partner Organisations

• University of Galway
• Kelsius
• Positive Carbon

Description

At Shannon College of Hotel Management, we are committed to embedding sustainability within our food and beverage curriculum across our two undergraduate programmes. By integrating innovative initiatives, we aim to equip our students with the knowledge and skills necessary to become responsible leaders in the hospitality industry.

A key initiative in F&B is Positive Carbon, which has introduced a state-of-the-art food waste tracking system in our practical production kitchens. This technology allows students to monitor food waste, analyse data, it challenges them to create and implement solutions to reduce waste effectively. By engaging with this hands-on tool, students learn the importance of resource management and sustainable practices in culinary operations.

Another key initiative is Kelsius. Kelsius is a wireless temperature monitoring system which ensures compliance, simplifies audits, and drives operational efficiencies and sustainability while removing all paper from your business.

Goal 13: Climate Action

Our partnership with Positive Carbon to track and manage food waste directly contributes to climate action by minimizing greenhouse gas emissions associated with waste. Additionally, our in-house Too Good to Go initiative encourages students to redistribution the surplus food produced from our practical kitchen class in order to minimizing waste while promoting a culture of resourcefulness. This initiative not only provides practical experience in managing food resources but also instils a sense of social responsibility among students.

The average food business must have 1 tree worth of paper (10,000 sheets) available to conduct their annual temperature monitoring manually, and it takes 6-9 years for one sheet of paper to decompose. We are leaving the days of pen and paper temperature monitoring as digital systems take over, and Kelsius will help us eliminate paper usage by automating our temperature checks and greatly reducing paper waste from Shannon College of Hotel Mgmt.

Goal 12: Responsible Consumption and Production

By promoting initiatives like the Too Good to Go programme and composting, we encourage students to adopt sustainable practices that reduce waste and enhance resource efficiency in the hospitality sector. To further enhance our sustainability efforts, we have established a vegetable and herb garden on campus, utilising compost created from our kitchen food waste and our coffee grinds waste. Students are encouraged to collect coffee grounds from their daily coffee consumption to contribute to our composting efforts. This practice creates awareness about the repurposing of ingredients which reinforces the value of reducing waste in food operations. By engaging with the garden, our students gain firsthand experience in cultivating and utilising fresh ingredients, highlighting the significance of sustainability in food preparation.

In the restaurant service module, our reusable coffee cup initiative promotes responsible consumption and reduces single-use plastic waste within the college. By encouraging students to adopt sustainable practices in their daily routines, we foster an environmentally conscious mindset that extends beyond the classroom.

Through these initiatives, we create a comprehensive learning environment that emphasises the significance of sustainability in the food and beverage sector. Embedding these practices into the module design, ensures that our students are not only well-prepared for their future careers but also empowers to seek out opportunities to drive positive change within the hospitality industry.

Intended Learning Outcomes

1. Understand key sustainability principles and practices relevant to the hospitality industry, including waste reduction and responsible sourcing.
2. Effectively utilise food waste tracking technologies, such as Positive Carbon, and engage in composting efforts to minimise environmental impact.
3. Work effectively in teams to design and implement sustainability-focused projects, such as the Too Good to Go initiative along with the deposit return scheme, fostering a culture of resourcefulness and social responsibility.
4. Evaluate and reflect on their personal practices and decisions related to sustainability, identifying areas for improvement and growth.
5. Contribute positively to local sustainability efforts, such as the vegetable and herb garden, fostering a connection to locally sources foods.

Teaching and Learning Approach

Our team teaching and learning approach focuses on the integration of sustainability into the food and beverage curriculum through experiential and collaborative methods.

Assessment Strategy

Our assessment strategy is designed to evaluate student learning effectively while emphasising sustainability within the food and beverage curriculum.

Collaboration, Partnerships & Student Participation

The students’ sustainability and charity committees have come together to take advantage of the National Deposit Return Scheme. They have implemented a collection system for plastic bottles which can be redeemed at the till against store purchases or as a cash refund. Cash refunds go to the funds raised for the college’s chosen charity. Students are using this climate action sustainability initiative with the added benefit of building an inclusive sustainable society.

Impact and Outcomes

The sustainability initiatives at Shannon align closely with both national and international sustainability goals, particularly the United Nations Sustainable Development Goals (UN SDGs) By promoting initiatives like the Too Good to Go programme, reusable coffee cup initiative, and composting, we encourage students to adopt sustainable practices that reduce waste and enhance resource efficiency in the hospitality sector. Our partnership with Kelsius helps us completely cut out the use of paper for our daily/weekly/monthly HACCP checks, and it also aids in reducing stock waste. Our partnership with Positive Carbon contributes to lowering greenhouse gas emissions associated with deforestation and paper production. The curriculum integrates sustainability principles, ensuring that students receive quality education that prepares them to address pressing global challenges in the hospitality industry

Student Engagement

100 per cohort

Disciplines

• Business, Administration and Law
• Education
• Teaching and Learning

Programme

Bachelor of Business Studies degree in International Hotel Management

Best Practices & Resources

Top Tips

Involve students in sustainability initiatives from the beginning of their academic journey. This fosters a sense of ownership and commitment, encouraging them to actively participate and contribute innovative ideas. Ensure that sustainability concepts are not just theoretical but are applied in practical settings. Use case studies, partnerships, and hands-on projects to illustrate the tangible impact of sustainable practices in the hospitality industry. Encourage collaboration between students, staff, and external partners in the form of guest speakers. Multi-disciplinary teamwork can return creative solutions and broaden perspectives on sustainability challenges, enhancing the learning experience for everyone involved. These actionable recommendations can help other institutions implement effective sustainability initiatives and foster a culture of environmental consciousness among students.

Useful Resources

Funding Details

Initiatives funded by Shannon College of Hotel Management