Tools for Practice

The following tools are examples you can use in your practice to promote sustainability to the public and incorporate it in to your practice. There are two options for each tool:

  1. Click on the icon to open the tool and read it.
  2. Click on the ‘download pdf’ buttons if you would like to download it to your computer to save it.

To teach students about sustainability through local and season foods and provide an easy and sustainable recipe. It’s easier to talk about sustainability over food!

This activity is an introductory level suite of discussion-based activities to get community members, fellow professionals, or clients thinking about how their own food traditions and cultural wisdom aligns with sustainability.

To reduce food waste by planning in flexible meals that use up things that would otherwise becomposted.To communicate your menu choices and sustainability benefits to clients

Great Meals for a Change was created as part of a research project which examined the effectiveness of people hosting a meal with friends and using educational activities with a toolkit to guide and support conversation about sustainable food and food systems (Warner, Callaghan & de Vreede, 2014). A party-style “sustainable meal” can be an effective way to shift norms and disseminate knowledge about sustainable food.

This activity is meant for those in foodservice and administration roles who are interested in menu and policy change. It is relevant to North America, Europe, Australasia and anywhere else with similar institutional food service models. The tool has a series of brainstorming and planning exercises based on practical experience and research on facilitating shifts towards more healthy and sustainable institutional food conducted at Acadia University in Nova Scotia, Canada.

Feedback? Questions? Ideas? Contact the ICDA SFS Coordinator: