Green Kitchen Teacher Guide Green Kitchen Teacher Guide
Sequence: Eco Eatery Revolution • Bac Pro Terminale
TEACHER ONLY
Learning Objectives
Identify sources of waste in hospitality.
Apply the 3 Rs principle to professional contexts.
Present a sustainable improvement plan.
CEFR Level
Targeting B1/B2 level. Focus on professional vocabulary (waste management, energy, sustainable sourcing).
Final Task
"The Eco-Audit": Propose 3 concrete solutions to improve a local restaurant's sustainability score.
Lesson 1: Spotting Waste Issues
Focus: Discovery and Vocabulary. Introduction of the 3 Rs hierarchy.
Activities: Trash Talk (Slides), Waste Audit (Worksheet).
Lesson 2: Solutions in Action
Grammar Focus
Giving Professional Advice
Introduce should and shouldn't as the standard modal for professional recommendations. In a professional kitchen, this is more constructive than using "must". Use the Green Advice Worksheet for guided practice.
Tools
Sustainability Toolkit
Students use the Sustainability Toolkit Reference to research alternatives. They practice transforming "problems" (identified in Lesson 1) into "solutions" using the new grammar structure.
Lesson 3: The Sustainable Pitch
Focus: Final Production (Oral Pitch). Evaluation of teamwork and vocabulary usage.
Materials: Eco Audit Project Guide & Sustainability Pitch Rubric.
Grammar Tip
Students often forget that should is followed by the base verb (no "to"). Correct the common error: "We should to change" → "We should change".
Vocational Link
Emphasize that a consultant should be persuasive. The grammar isn't just a rule; it's a tool for selling their ideas to the manager.
Answer Keys
Waste Audit Worksheet
Task 1 Solutions Task 2 Vocab
Plastic straws → Switch to metal/paper
Paper towels → Install hand dryers
Veg scraps in bin → Start composting
Potato skins → Use for stock/reuse
1. Food Scraps → C
2. Single-use → D
3. Compost bin → A
4. Sustainability → B
Green Advice Worksheet (Grammar)
Task 1: Matching
A → Digital QR menus
B → Smaller portion sizes
D → Reusable glass bottles
C → Install better ventilation
Task 2: Transformations (Examples)
1. Staff shouldn't leave the fridge door open / Staff should close the fridge.
2. We shouldn't buy so many ingredients / We should optimize our inventory.
3. Everyone should sort the trash / Staff should use the recycling bins.
4. You shouldn't use plastic straws / You should replace plastic straws.
Eco Eatery Slides Eco Eatery Revolution
Transforming the hospitality industry through sustainable practices.
Bac Pro Terminale • English for Hospitality
The Kitchen Bin Challenge
What did you throw away during your last internship?
Food Waste
Cardboard
Plastic Wrap
Glass Bottles
Class Discussion
"In my restaurant, we throw away a lot of..."
The Golden Rule: The 3 Rs
1
REDUCE
Don't create waste in the first place. (The most important!)
2
REUSE
Use items more than once. Give them a second life.
3
RECYCLE
Sort materials so they can be turned into something new.
#1
REDUCE
"Buy better, buy less, waste less."
Portion Control: Smaller plates = less food wasted.
Smart Storage: Use airtight containers to stop spoilage.
Pro Tip:
Switch to digital menus (QR codes) to reduce massive amounts of paper waste every month.
#2
REUSE
"Avoid single-use items."
Glass over Plastic: Reusable glass water bottles for tables.
Kitchen Scraps: Use vegetable skins to make stock/broth.
Reusable Cutlery
Cloth Napkins
Bulk Buying
Washable Cups
#3
RECYCLE
"If you can't reduce or reuse, recycle correctly."
The Bio-Waste Rule (2024)
In France, all restaurants MUST now sort organic waste for composting or energy production.
Sorting Bins
Cardboard, Glass, Metal, Plastic.
Composting
Turning peels and scraps into soil.
Oil Disposal
Cooking oil recycled into biofuel.
Why Go Green?
Planet
Save resources, reduce pollution, and fight climate change.
Profit
Wasted food is wasted money. Efficiency = Profit.
Ready for the Audit?
Grab your worksheet. You are now a Sustainability Consultant.
Work in Pairs 15 Minutes
Waste Audit Worksheet Waste Audit Report
Hospitality Sustainability Division
Student Name:
Date:
Mission
You are a sustainability consultant hired by "The Messy Spoon", a local restaurant. The manager wants to reduce waste but doesn't know where to start. Your job is to identify the waste issues in their current kitchen setup and propose professional solutions using the Reduce, Reuse, Recycle hierarchy.
01 Identify the Waste Issues
Observation Notes:
"While walking through the kitchen and dining area, you notice:
Strategic Order
Always try to Reduce before you Reuse or Recycle!
Word Bank:
Portion sizes Sorting bins Hand dryers Compost bin Metal straws
Waste Issue Found Category (RRR) Your Solution
02 Professional Vocabulary
Match the professional term with its definition.
1. Food Scraps A
2. Single-use B
3. Compost bin C
4. Sustainability D
__ Organic waste turned into fertilizer for plants.
__ Meeting today's needs without damaging the future.
__ Vegetable peels, cores, and leftovers from plates.
__ Items used only once then thrown away (like plastic).
03 Reflection
In your opinion, what is the biggest obstacle to sustainability in a professional kitchen?
Sustainability Toolkit Reference Sustainability Toolkit
Reference Guide for Professional Proposals
1. Describing the Problem
Excessive packaging: Too much plastic or cardboard used for delivery.
Over-portioning: Serving too much food to customers.
Single-use items: Items meant to be thrown away after one use.
Energy inefficient: Appliances that use too much electricity.
Spoilage: Food going bad because of poor storage.
2. Proposing Solutions
"We should switch to reusable containers..."
"I suggest implementing a composting system..."
"It is essential to replace plastic straws with..."
"We could reduce waste by offering smaller portions..."
"We need to install low-energy light bulbs..."
Actionable Vocabulary
Reduce (Buy Less) Reuse (Use Again) Recycle (Sort) Digital Menus Glass Bottles Sorting Bins Portion Control Cloth Napkins Composting Bulk Ordering Reusable Cutlery Oil Collection Inventory Tracking Stock Making Paper Shredding
The "Pitch" Formula
Step 1: The Problem
"Currently, our restaurant throws away too much cardboard from deliveries."
Step 2: The Solution
"To solve this, we should request deliveries in reusable plastic crates instead."
Step 3: The Benefit
"This will save time on sorting and reduce our waste collection costs."
To switch to... To replace with... To cut down on... To improve... To implement... To optimize... To prioritize...
Green Advice Worksheet Green Advice
Grammar Focus: Giving Recommendations
Name:
UNIT 2: SOLUTIONS
How to use "SHOULD"
Use should to give professional advice or make suggestions for improvement.
Subject + should + Base Verb
Affirmative: We should buy local food.
Negative: You shouldn't (should not) waste water.
Question: Should we change the menu?
01 Match the Problem to the Advice
A. We throw away too many paper menus.
B. Customers leave food on their plates.
C. The kitchen is too hot and uses lots of energy.
D. Staff use plastic bottles for water.
__ We should switch to digital QR menus.
__ You should offer smaller portion sizes.
__ They should use reusable glass bottles.
__ The manager should install better ventilation.
02 The Sustainability Consultant
Rewrite the manager's complaints into professional recommendations using should or shouldn't.
Complaint: "My staff always leave the fridge door open!"
Advice: Staff _________________________________________________________________________
Complaint: "We buy too many ingredients that expire quickly."
Advice: We __________________________________________________________________________
Complaint: "The recycling bins are empty because nobody sorts the trash!"
Advice: Everyone _____________________________________________________________________
Complaint: "Plastic straws are very bad for our brand image."
Advice: You __________________________________________________________________________
Professional Tip
Using should is more polite and professional than using must. It sounds like a constructive suggestion, which is better for teamwork in a kitchen.
Eco Audit Project Guide The Pitch Project
Professional Sustainability Proposal
Project Code: ECO-2024
The Scenario
"You are working as an apprentice in a local restaurant. The owner is impressed by your knowledge and has asked your team to propose three concrete improvements to make the establishment more sustainable. You will present your pitch to the 'management board' (the class and your teacher)."
Team Requirements:
2-3 Students per group
5 Minute Presentation
Q&A Session
Proposal Planner
01 Identify 3 Problems
What are the 3 biggest waste issues in your restaurant? (Use your internship experience!)
Problem A
Problem B
Problem C
02 The Solution Pitch
Solution 1 (Reduce)
Solution 2 (Reuse)
Solution 3 (Recycle)
Pitch Structure (How to speak)
The Introduction
"Good morning everyone. Today we are proposing a plan to improve our restaurant's sustainability score..."
The Argument
"Our main problem is... we should switch to... this will result in... and save money because..."
The Conclusion
"To conclude, these three steps will make us a greener and more profitable business. Thank you for listening."
Don't forget to check your Sustainability Toolkit for professional phrases!
Problem Solution Benefit
Sustainability Pitch Rubric Sustainability Pitch Rubric
Teacher Assessment Tool • Bac Pro Terminale
FINAL TASK
Team Members
__________________________
Restaurant Name
__________________________
Date
__________________________
Criteria Excellent (4) Satisfactory (3) Developing (2) Insufficient (1) Professional Content
Problems identified and 3 solutions proposed.
| 3 logical solutions based on the 3 Rs. Highly professional. | 3 clear solutions. Good use of the 3 Rs concept. | 1-2 solutions proposed. Some lack of clarity. | No clear solutions or irrelevant ideas. |
|
Professional Vocabulary
Use of toolkit phrases (switch to, reduce, implement, etc.)
| Natural and accurate use of professional terminology. | Correct use of key vocabulary from the sequence. | Basic vocabulary used with several errors. | Very limited vocabulary. Difficulty communicating ideas. |
|
Oral Fluency
Pace, pronunciation, and interaction during Q&A.
| Fluent, clear pronunciation, engaging with the audience. | Mostly clear. Can answer simple follow-up questions. | Reads mostly from notes. Pronunciation issues. | Inaudible or unable to speak without constant help. |
|
Structure & Impact
Intro, development, and conclusion.
| Perfect structure. Very persuasive argument. | Clear structure (Intro-Body-Conclusion). | Missing one part of the structure. Disorganized. | No clear structure. Presentation is confusing. |
Teacher Comments
Total Score
/ 16
This rubric targets CEFR Level B1/B2 as per Bac Pro Terminale requirements.
