12
Responsible Consumption & Production
Whats the Goal?
To ensure sustainable consumption and production patterns
This department plays a crucial role in supporting SDG 12 by integrating sustainable practices into its curriculum and operations. By educating students on sustainable sourcing, waste reduction, and energy-efficient practices, the department fosters a culture of environmental responsibility. Practical initiatives, such as using locally sourced ingredients in culinary programs, implementing comprehensive waste management systems, and promoting the use of eco-friendly products, help reduce the environmental footprint. Additionally, the department often collaborates with local farmers and suppliers to ensure that the food used in training kitchens and campus dining facilities is sustainably sourced, thereby supporting local economies and reducing carbon emissions associated with transportation.
Moreover, hospitality organises workshops and seminars on sustainability, inviting industry experts to share best practices and innovative solutions. Partnerships with local businesses and community organisations encourage sustainable practices beyond the campus, ensuring that future hospitality professionals are well-equipped to promote and implement responsible consumption and production in their careers.
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