Graduate Certificate in Sustainable Development Goals for Restaurants
-- viewing nowThe Sustainable Development Goals (SDGs) for Restaurants program is designed for hospitality professionals seeking to integrate environmentally-friendly practices into their operations. By completing this graduate certificate, learners will gain a deeper understanding of the SDGs and their application in the food service industry.
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About this course
Through a combination of online courses and hands-on training, participants will learn how to reduce waste, increase energy efficiency, and promote sustainable sourcing.
They will also explore the economic, social, and environmental benefits of sustainable development and how to measure and report progress.
Join our program to become a leader in sustainable hospitality and make a positive impact on the environment.
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Course details
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Sustainable Food Systems: This unit explores the principles of sustainable food systems, including local food production, reducing food waste, and promoting sustainable agriculture practices. It also delves into the impact of food systems on the environment, human health, and the economy. •
Environmental Impact Assessment: This unit focuses on the environmental impact assessment of restaurants, including the assessment of greenhouse gas emissions, water usage, and waste management. It also covers strategies for reducing the environmental footprint of restaurants. •
Sustainable Supply Chain Management: This unit examines the role of sustainable supply chain management in the restaurant industry, including sourcing locally, reducing carbon footprint, and promoting fair labor practices. It also covers the importance of transparency and accountability in supply chain management. •
Climate Change Mitigation and Adaptation Strategies: This unit explores the impact of climate change on the restaurant industry, including the effects of rising temperatures, changing weather patterns, and increased frequency of extreme weather events. It also covers strategies for mitigating and adapting to climate change, including reducing energy consumption and promoting climate-resilient practices. •
Sustainable Marketing and Branding: This unit focuses on the role of sustainable marketing and branding in the restaurant industry, including the use of eco-friendly packaging, reducing food waste, and promoting sustainable practices. It also covers the importance of transparency and accountability in marketing and branding. •
Waste Reduction and Management: This unit explores the importance of waste reduction and management in the restaurant industry, including reducing food waste, recycling, and composting. It also covers strategies for minimizing waste and promoting sustainable practices. •
Sustainable Human Resources Management: This unit examines the role of sustainable human resources management in the restaurant industry, including promoting fair labor practices, reducing employee turnover, and providing training and development opportunities. It also covers the importance of diversity and inclusion in the workplace. •
Sustainable Food Service Operations: This unit focuses on the sustainable food service operations, including energy-efficient equipment, reducing water consumption, and promoting sustainable practices. It also covers the importance of waste reduction and management in food service operations. •
Sustainable Tourism and Community Engagement: This unit explores the role of sustainable tourism and community engagement in the restaurant industry, including promoting local tourism, supporting local communities, and promoting cultural heritage. It also covers strategies for engaging with local communities and promoting sustainable tourism practices. •
Sustainable Restaurant Design and Layout: This unit examines the role of sustainable restaurant design and layout in reducing energy consumption, promoting natural light, and reducing waste. It also covers strategies for designing and laying out restaurants that promote sustainability and reduce environmental impact.
Sustainable Food Systems: This unit explores the principles of sustainable food systems, including local food production, reducing food waste, and promoting sustainable agriculture practices. It also delves into the impact of food systems on the environment, human health, and the economy. •
Environmental Impact Assessment: This unit focuses on the environmental impact assessment of restaurants, including the assessment of greenhouse gas emissions, water usage, and waste management. It also covers strategies for reducing the environmental footprint of restaurants. •
Sustainable Supply Chain Management: This unit examines the role of sustainable supply chain management in the restaurant industry, including sourcing locally, reducing carbon footprint, and promoting fair labor practices. It also covers the importance of transparency and accountability in supply chain management. •
Climate Change Mitigation and Adaptation Strategies: This unit explores the impact of climate change on the restaurant industry, including the effects of rising temperatures, changing weather patterns, and increased frequency of extreme weather events. It also covers strategies for mitigating and adapting to climate change, including reducing energy consumption and promoting climate-resilient practices. •
Sustainable Marketing and Branding: This unit focuses on the role of sustainable marketing and branding in the restaurant industry, including the use of eco-friendly packaging, reducing food waste, and promoting sustainable practices. It also covers the importance of transparency and accountability in marketing and branding. •
Waste Reduction and Management: This unit explores the importance of waste reduction and management in the restaurant industry, including reducing food waste, recycling, and composting. It also covers strategies for minimizing waste and promoting sustainable practices. •
Sustainable Human Resources Management: This unit examines the role of sustainable human resources management in the restaurant industry, including promoting fair labor practices, reducing employee turnover, and providing training and development opportunities. It also covers the importance of diversity and inclusion in the workplace. •
Sustainable Food Service Operations: This unit focuses on the sustainable food service operations, including energy-efficient equipment, reducing water consumption, and promoting sustainable practices. It also covers the importance of waste reduction and management in food service operations. •
Sustainable Tourism and Community Engagement: This unit explores the role of sustainable tourism and community engagement in the restaurant industry, including promoting local tourism, supporting local communities, and promoting cultural heritage. It also covers strategies for engaging with local communities and promoting sustainable tourism practices. •
Sustainable Restaurant Design and Layout: This unit examines the role of sustainable restaurant design and layout in reducing energy consumption, promoting natural light, and reducing waste. It also covers strategies for designing and laying out restaurants that promote sustainability and reduce environmental impact.
Career path
| **Career Role** | **Description** |
|---|---|
| Sustainable Food Systems Specialist | Develop and implement sustainable food systems in restaurants, including sourcing locally and reducing food waste. |
| Renewable Energy Engineer | Design and implement renewable energy systems in restaurants, such as solar and wind power. |
| Water Conservation Manager | Develop and implement water conservation strategies in restaurants, including low-flow fixtures and greywater reuse. |
| Waste Management Specialist | Develop and implement waste reduction and recycling programs in restaurants, including composting and recycling. |
Entry requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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GRADUATE CERTIFICATE IN SUSTAINABLE DEVELOPMENT GOALS FOR RESTAURANTS
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who has completed a programme at
London School of Planning and Management (LSPM)
Awarded on
05 May 2025
Blockchain Id: s-1-a-2-m-3-p-4-l-5-e
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