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Complete a food and catering audit

Review your menu cycles and the types and sources of food provided at your setting, and how it is procured, prepared, served, and disposed of. Look to reduce the quantities of carbon intensive foods such as red meat and introduce meat free alternatives, along with meat free days on a weekly basis.

This will help you to identify opportunities to improve the sustainability of your food and catering, minimise food waste, and promote healthier foods, all of which can lead to cost savings. By improving your food and catering practices, you can reduce your environmental impact while promoting better nutrition for your learners.
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