This additional module complements the core FCP course, which explains the science of climate change, highlights what the Government is trying to do about it through legislation and showcases how this applies to the foodservice sector.
The module’s digital launch was led by Dr Samantha Mudie, who completed a doctorate in energy reduction in commercial kitchens and has worked with FEA to curate FCP course content. The module will allow course participants to gain specialised information about refrigeration equipment and how to choose and use them to minimise their environmental impact.
Paul Anderson, chair of FEA, said: “The FCP course gives people working in all parts of foodservice the knowledge to address the energy challenges and demands for improved sustainability the industry is facing. We are developing more modules that will be launched over the coming year. In conjunction with the core module, they will allow access to unique insight and information relevant to each component of the sector’s equipment supply chain.”
Anyone wishing to start their carbon management accreditation can sign-up to Foodservice Carbon Professional here.