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1. Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the
European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.
Unit 6 – Real-life conditions & applications of sustainable practices
Module for VET Degrees on Gastronomy
on “Sustainable Cooking”
“VET-ECOoking”

2. Introduction
The aim of the unit is to reaise awareness on food law and
constraints to sustainable practices, hygiene and food safety
procedures that align with sustainability, supply, transports and
logistics, and food management.

3. Unit 6.1.Industrial food production &
procedures
Food products produced in large quantities utilizing automated and
standardized processes.
Specific methods and instruments for optimization, automated
technology for control and monitoring.
Benefits: It makes it
possible to produce a
range of foodstuffs
efficiently and
affordably.

4. Unit 6.1.Industrial food production &
procedures
Use of defined procedures at every level of the production process is
needed.
Quality control procedures are needed to guarantee consistency and
excellence in production.
Essential elements in the creation of industrial food, such as
procuring raw ingredients through packaging and distribution.

5. Unit 6.1.Industrial food production &
procedures
Current trend towards producing food in an ethical and sustainable
manner.
Supporting sustainable production methods (regenerative, organic
and agroecology) to protect biodiversity and soil health.
Locally produced, small-scale food production minimizes negative
impacts of transportation and boosts local economy.
Data on the social and environmental consequences of food products
are provided via accreditation and labeling systems.

6. Unit 6.1.Industrial food production &
procedures
Factory farming is
characterized by high-
density animal rearing
aimed at maximizing
output and minimizing
cost.
It contributes significantly
to global greenhouse gas
emissions and pollution
from animal waste.
These practices
frequently lead to
significant concerns about
animal welfare.
Factory farming

7. Unit 6.2.1 Food Law
EU built extensive regulatory framework to assure food safety and
quality from agriculture to distribution, the complete food supply
chain is covered.
The goal is to safeguard the interests of consumers and their health
by establishing strict guidelines for food safety, traceability, and
labeling.
Τhe main relevant authorities are European Commission and EFSA

8. Unit 6.2.2 Law vs. Sustainability:
constraints imposed by applicable law;
There is a demand from consumers to businesses in order to adopt
sustainable food practices.
Adopting sustainable methods may necessitate significant changes
to the present industrial process.
Sustainability is concerned with reducing the negative effects that food
production has on the environment and fostering social responsibility.

9. Unit 6.3 Food safety
Food goods should be healthy to eat and free of
harmful contaminants.
Placing procedures into practice helps is stopping
contamination throughout the production process .
Food companies need to have robust recall systems in place to
identify and stop contamination. Additionally essential are routine
inspections and testing of food goods.

10. Unit 6.3.1 Hygiene management
In facilities that produce and process food, maintaining a clean and secure
environment is referred to as hygiene management. It is essential for
preventing the spread of pollutants and guaranteeing the safety of food
items
This calls for:
To make sure that hygiene management criteria are being met and to
pinpoint areas for improvement, ongoing monitoring and assessment are
required.
Cleaning and sanitization
processes
Educating employees on
correct hygiene practices
Keeping the workplace
clean and sanitary
throughout the
production process

11. Unit 6.3.1 Hygiene management
Eco-friendly cleaning products, water and waste reduction, and
the use of energy-efficient equipment are all methods that can
save costs while promoting environmental sustainability.
In order to reduce the risk of contamination and illnesses
caused by foodborne pathogens, it is essential that personnel
receive enough training in appropriate hygiene practices such
handwashing and correct handling of food products.
Implementation of
sustainable cleaning
and sanitation
methods
Assuring the safety of
products
Less environmental
impact

12. Unit 6.3.2 Supply Chain Management
Every step of food manufacturing and distribution, from locating raw
materials to delivering completed foods to customers, is coordinated by
supply chain management.
Through the whole supply chain, everyone involved in the production
and distribution of food must cooperate, from assessing suppliers to
monitoring inventories and ensuring that all goods meet industry
standards.

13. Unit 6.3.2 Supply Chain Management
In order to promote sustainability across the supply chain,
supplier management entails assessing and choosing
suppliers based on their environmental and social policies.
By eliminating packaging waste, utilizing energy-efficient
equipment, and optimizing transportation routes to
decrease emissions, sustainable supply chain management
approaches can lower waste and adverse environmental
consequences.

14. Unit 6.3.2 Supply Chain Management
Example – “A loaf of bread”
•Wheat is grown by
farmers. The
quality of the
wheat is influenced
by the seeds used,
farming practices,
and the conditions
in which the crop is
grown.
Agricultural
Production
•Once the wheat
crop is ready, it's
harvested and
prepped for
transport.
Harvesting
•The harvested
wheat is then
transported to a
mill where it's
ground into flour.
The flour is then
packed into bags
ready for shipment.
Processing
•The flour is then
shipped to a
bakery, where it's
combined with
other ingredients
like yeast, water,
salt, and possibly
sugar and fats, to
make bread dough.
The dough is
baked, then the
bread is sliced,
packaged, and
readied for
distribution.
Manufacturing
•The packaged
loaves of bread are
transported from
the bakery to
various retail
outlets, including
supermarkets and
grocery stores. This
typically involves a
network of
distributors and
logistics companies
to ensure the
bread is delivered
fresh.
Distribution
•The bread is
displayed on the
shelves of the
supermarket or
grocery store
where it's bought
by consumers.
Retail
•Bread is consumed
by people.
Consumption

15. Unit 6.3.3 Food transport and
logistics
Maintaining product safety and quality standards
during the distribution process depends on efficient
transportation and logistics.
To guarantee the quality and safety of food items
throughout the distribution process, meticulous
planning, coordination, and access to the
appropriate facilities and equipment are required.

16. Unit 6.3.3 Food transport and
logistics
Sustainable transportation can lessen the negative effects of food
transportation on the environment and its carbon footprint through
the use of:
Alternative Fuels
Electric Vehicles
Rail and Water Transport
Local Sourcing

17. Unit 6.3.3 Food transport and
logistics
Another sustainable strategy is to reduce food waste.
This may be done by:
Tracking food goods throughout
the transportation process
Using the right
packaging materials
Maintaining suitable
temperatures
Using proper storage and handling
practices while in transit

18. Unit 6.3.3 Food transport and
logistics
Sustainable transportation and logistics methods can ensure that
people are treated ethically and justly throughout the distribution
process.
Fair wages
Safe working
conditions
Access to
chances for
training and
advancement

19. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.