Environmental Management and Sustainability

Course Philosophy

This course introduces students to the environmental, social, and economic challenges faced by the hotel and food service industry while helping them identify available measures to manage these challenges. Students will learn to determine the impacts of hospitality operations on the environment and sustainability, and propose ways to address, mitigate or eliminate them. The course supports students in applying principles of sustainable and environmental management within the tourism and catering sector, and in recognizing the contribution of quality and environmental management systems to organizational effectiveness and sustainability.

Objectives

The main goal of the course is to provide students with theoretical and practical knowledge and enhance their professional understanding of how environmental management and sustainability can be implemented, adopted, and improved within their professional field. The course aims to promote the integration of sustainability and environmental management principles into food service operations and develop understanding of how environmental management systems contribute to efficiency. By the end of the course, students will be familiar with various aspects of environmental management systems that can be applied in workplace settings.

Intended Learning Outcomes

Upon successful completion of the module, students will be able to:

• Understand the definition of the environment, sustainability, sustainable development and the three pillars of sustainability.
• Understand the environmental impacts of the food service industry — including food waste, energy, consumption and use of natural resources.
• Understand sustainability and environmental management in relation to tourism and food service sectors.
• Apply best available practices in environmental and sustainability management in different industry departments.
• Manage environmental and sustainability aspects within the industry.
• Understand and apply environmental management systems and evaluate their implementation.
• Support businesses in adopting best practices and complying with international regulations and environmental standards.
• Be informed about current environmental trends and local initiatives in the food service sector.
• Understand sustainable production and the importance of sustainable food systems.
• Describe consumer preference factors and local sustainability initiatives.
• Understand environmental and sustainability initiatives in Cyprus.
• Recognize environmental targets and contribute to achieving them within professional environments.

An applied sciences research-orientated university, promoting research excellence and innovation for the benefit of science and society. Recently developed strategic plan gives emphasis on campus life, student experience and sustainable development within the 17 UNSDG’s framework.

CUT is young, public university, established in 2004, first outside the capital city, attracted high-caliber researchers and students.