Tabletop Trends : FCP training
Do you know your carbon footprint from your elbow?
Over 54 terawatt hours are consumed by the hospitality industry each year. That’s 14% of the UK’s service sector energy use and is more than the agricultural and food retail sectors combined. How about food waste? According to Reconomy’s figures for the government, restaurants alone create nearly 200,000 tonnes of food waste each year, pubs 173,000 and hotels 79,000 tonnes. These are issues we have to tackle, and tackle fast.
That’s why Foodservice Equipment Association launched Foodservice Carbon Professional (FCP), a training initiative that gives participants the information they need to understand the issues surrounding climate change and how it affects the hospitality and foodservice equipment industries. “Improving environmental sustainability is a priority but it’s a complex subject,” says Paula Sherlock, chair of FEA’s Light Equipment and Tableware Group. “Many people are unsure of the basic facts, and don’t know the best ways to act to mitigate our environmental impact. FCP provides people across all levels of our industry with the knowledge they need and how to apply it practically.”
FEA developed the FCP course in association with Hospitality Energy Saving to provide the whole foodservice industry, from dealers and manufacturers to operators, with the skills they need to identify sustainable equipment and explain why it is good to pick it.
The knowledge delivered by FCP is important not only for those interested in the environment, but also for any supplier looking to grow their business. Many larger operators are increasingly factoring in issues of sustainability when making purchasing decisions to support their long term aims of reaching Net Zero and will often have questions about the sustainability credentials of equipment and their supply chains. FCP will enable equipment dealers and suppliers to answer these questions from a position of expertise.
The FCP modules are delivered via FEA Academy, the Association’s online learning management system. The main core module covers key information, while optional additional modules cover specific areas such as cooking and warming. The individual core course costs £750, with individual modules costing £650. A combined core plus one product module package is available, costing £1300 per person, a saving of £100 and this leads to the full Foodservice Carbo Professional qualification and the FCP designatory letters after the name of those who pass the course.
More information on the course can be found on the FEA website at www.fea.org.uk/learning-and-development/foodservice-carbon-professional/.
Anyone wishing to start their carbon management accreditation can enrol for the Foodservice Carbon Professional course here.
This article is part of Tabletop Trends - FEA's quarterly light equipment and tableware sector newsletter.
Tabletop Trends is produced and distributed by the Foodservice Equipment Association, the UK's largest independent foodservice equipment trade association. All suppliers listed in this article are FEA members. A full list of Light Equipment and Table suppliers can be found on our Meet Our Members section - simply select Light Equipment / Food Prep from the Product Type drop down menu
Contact the FEA
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020 7793 3030 | enquiries@fea.org.uk
