1. SusCooks presentation
Sustainability in professional cooking – ecological, economic, social and health dimensions
Ivanka Shopova & Ekaterina Arabska
University of Agribusiness and Rural Development
Plovdiv, BULGARIA

2. Introduction
The concept of sustainable development urges us to consider the environmental, economic, health and social impacts of our actions and adapt them accordingly.

3. SusCooks project http://www.suscooks.eu/
Title: Development and transfer of training courses and materials for sustainability in professional cooking, /SusCooks, LLL Program, DE/13/LLP-LdV/TOI/147651/
Duration: two years
Main objective: Creation of a curriculum and an e-Learning training with 5 modules and 15 learning units offering qualifications in sustainability for professional cooks and managers in catering/gastronomy sector. Transfer and adaptation to the participating partner countries Bulgaria, Czech Republic, Great Britain, Italy and Slovenia.

4. Structure of the SusCook modules Partners:
Module 1: Cooks can Change the World
The role of the cook in driving positive change
The social, economic and environmental impacts of food
What we mean by sustainability and sustainable food?
Module 2: Planning – Let’s get started!
Understanding your customer
Balancing health, sustainability and cost
Menu planning for step by step change
Module 3: Procurement
Identifying sustainable food
Sourcing sustainable food
Keeping your costs down
Module 4: Preparation
Making meals with healthy and sustainable ingredients
Kitchen management, including energy and water
Minimising packaging and waste
Module 5: Communicate and motivate for positive change
Presentation, setting and customer relationship
Developing a culture of sustainability and excellence
Marketing and communications

5. Food production and consumption – ecological dimension
Use products that are environmentally beneficial or benign;
Encourage the understanding and application of bio-diversity;
Minimizing the ecological footprint;
Have high animal welfare standards in production and transport;

6. The ecological footprint is a measure of human demand on the Earth's ecosystems, the amount of natural capital used each year. The footprint of a region can be contrasted with the natural resources it generates. Look for more at

7. Food production and consumption – economic dimension
Keep the operation economically sustainable;
Support and bring economic benefits to the local community and adjacent area;

8. Food production and consumption – social dimension
Be proximate: reconnecting producers and consumers and establishing trust through full traceability – “known provenance”;
Be fair to workers in the food supply chain in terms of pay and conditions;
Be accessible by all people, in terms of geographic access and affordability;
Support the food security of communities;
Be based on fair, co-operative or ethical trading;
Encourage knowledge & understanding of food and food culture;

9. Food production and consumption – health dimension
We are what we eat!
Serve healthy food: part of a wholesome balanced diet, with no harmful biological or chemical contaminants;

10. Consumer concern landscape
Demand
Consumer concern landscape
(source: SRA report, 2013)

11. Sustainable food
Sustainability is more about a direction of travel than a specific destination.

12. Double Food-Environmental Pyramid

13. Good Practice Examples * Germany
The First Package-Free Supermarket Set to Open in Berlin:
Original Unvertpackt (translating to Original Unpacked )
IT'S HARD TO REDUCE YOUR WASTE WHEN 80% OF SUPERMARKET PRODUCTS ARE PACKAGED. BUYING FROM FARMERS MARKETS AND IN BULK IS AN EFFECTIVE WAY TO CUT BACK ON PACKAGING, BUT WHAT THE WORLD REALLY NEEDS IS WASTE-FREE SUPERMARKETS!

14. The goals:
To remodel the consumer world and the shopping experience, so waste-free is the norm.
No packaging waste after shopping.
No "fad words" or fake consumer promises, just real food with real ingredients.
Drastically reduced food waste - the aim is to buy just enough, rather than oversized packages of food that end up going out of date before getting consumed.
The end of overflowing garbage bins.
Drastically reduce carbon emissions. Our food and packaging waste are huge contributors to landfill and greenhouse gases.

15. Good Practice Examples * Slovenia
Gostilna Dela in Ljubljana (the working bistro/bistro of work)

17. Good Practice Examples * Bulgaria
Farmers’ Market in Plovdiv
Go there to find fresh and pesticide-free produce from local farms. Organic vegetables, pulses, grains, wines and spirits, cosmetics and honey.
Initiatives: farmers’ market, festival of craft food, The Farm CraftKitchen, workshops, trainings, seminars, art areas etc.

20. Dakujem vám!
Благодаря! Dziękujemy!