Level 3: Regenerative & Sustainable Hospitality

in Partnership with the

Sustainable Restaurant Association & The Apricot Centre

We are thrilled to announce the launch of our CFI Awarding Level 3 Award in Regenerative and Sustainable Hospitality, the first qualification of its kind in the UK. Developed in partnership with The SRA and the Apricot Centre, and with Hospitality Action on board as wellbeing partner.

Our hope is that this course will help to shape the next generation of hospitality leaders, providing them the skills and knowledge they need to implement regenerative and sustainable practices throughout their operations and to do business in a way that is environmentally restorative and socially just. This is why both ‘sustainable’ and ‘regenerative’ are relevant terms: while sustainable hospitality is about doing no harm, the concept of regenerative hospitality goes even further. Regenerative hospitality means actively doing good — leaving places, people and the planet better off than when you found them. 

With the first cohort of this Ofqual-Certified programme kicking off on October 16th, the course will be run one day per week over 12 weeks at Baddaford Farm, our stunning 154-acre farm, not far from Totnes.

Each week, learners will deep-dive into specific topics, from understanding food and farming systems in the UK to the practicalities of building and managing an ethical supply chain.

We believe that the hospitality sector has enormous power to shape our future food systems for better or worse; that’s why a course like this is so important, ensuring that the people who are stepping in to run F&B businesses in years to come are equipped and eager to do so in responsible, regenerative ways.

As Ned Burrell — Chef & Director of Knepp Wilding Kitchen — wrote in support of the launch,

“Hotels and restaurants are not just service providers: they are influencers capable of shifting societal norms toward a more sustainable future. By taking bold action, the industry can lead the fight for a healthier planet. The new sustainability bootcamp, led by The Bull Inn team — themselves at the forefront of sustainability — is an exciting step forward for hospitality, helping to close the training gap around sustainability. I hope this will become essential training for all those who want to end greenwashing and bring about greater change for our planet.

GUEST LECTURERS & CuRRICULUM //

“I’ve long admired The Bull and its exceptional team, who I know first-hand as genuine pioneers of regenerative hospitality,” said “Their commitment to ethical sourcing, circular systems and community-centred practices isn’t just admirable — it’s essential. They walk the talk, and their lived experience running one of the UK’s most progressive inns makes them uniquely qualified to share their knowledge with others.”

- Juliet Kinsman, Founder Bouteco, Sustainability Epert for Condé Nast Traveller and Founder of Mr & Mrs Smith.

We have a incredible line-up of partners, collaborators, contributers and guest lecturers taking part in delivering this course, all of whom have contributed their time, extensive knowledge, resources and expertise.

Essential Info //

Cohort & Costs:

There are only 12 places available on the first cohort. As this is the first cohort, and because of the generosity and support of the South Hams & West Devon District Councils we are able to offer the course for £1,950 to all participants, and if you are lucky enough to live in Devon we are also able to offer both full and partial bursaries for eligible applicants. Please note that only applicants living in the South Hams or West Devon District will be eligible for bursaries on this occasion. If yoiu are not from Devon the full fee applies. The fee covers all teaching materials, qualification certificates, transport to and from Baddaford Farm, field trips and an end of course supper at The Bull Inn, Totnes.

Start Date:

Thursday October 16th - 9.30 > 4pm

CUrriculuM

The curriuclum is broken up into 10 Modules, which span over the 12-weeks, culminating with a business plan assessment at the end of the course. As it is a qualification and not a certification, students must attend the classes in-person each week and complete all the necessary assessments and achieve the necessary learning outcomes as per the awarding body requirements before a qualification can be awarded.

(1.) What is Regenerative & Sustainable Hospitality? Why does it matter?

This unit introduces learners to the fundamentals of sustainability & regeneration & what they mean for the hospitality sector.

(2.) Introducing the Triple Bottom Line – Planet, People, Profit

This unit will unpack the concept of the Triple Bottom Line (TBL) and looking at how to apply and assess regenerative and sustainable operations within the conventional framework of hospitality KPIs.

(3.)  Supply Chains – Food Systems, Farming and Fishing

This unit will primarily focus on food and farming systems here in the UK, while also considering European and global trading partners. It will examine key interrelated issues, the scale and impact of food waste, food security & sovereignty, climate adaptation and the topic of carbon sequestration.

(4.) Managing a Sustainable Supply Chain – Supplier-Led Menus and Waste No Food

This unit will enable learners to understand how to create, implement and manage a genuinely sustainable food supply chain and how to tackle food waste head-on.

(5.) How to Green Your Bar

This unit will help learners understand the often-overlooked ecological impact of the bar industry.

(6.) How to Work Together to Humanise HR and Build Stronger Communities

This unit aims to explore the advantages and disadvantages of atomistic and conventional approaches to Human Resources and how community is vital to longhevity and success.

  (7.) Managing Resources – How Equipment Technology Can Help and Hinder

This unit will equip learners with the knowledge and skills to effectively manage resources throughout the business, including waste, water, energy and services.

  (8.) “Think Global, Act Local”

This unit will explore the United Nations Sustainable Development Goals (UNSDGs), and will cover the basics of how carbon emissions are calculated and how they contribute to climate change and what that means to hospitality.

  (9.) Marketing, Storytelling and Greenwashing

This unit explores effective strategies for building and marketing sustainability practices, addresses the risks of greenwashing and looks at the power of storytelling, truth & authenticity in sustainability marketing.

  (10.) Business Planning

The final unit. This is when our students will turn everything they have learned during this course into a comprehensive & actionable business plan.

1x Day Courses & Workshops

As part of our No-Bull Learning programme we will also be running two 1-day workshops. Both workshops are designed to tackle two thorny subjects: Beasts & The Bar.

CARCASS BALANCE & DAIRY //

Our Carcass Balance & Dairy workshop will address the operational challenges of working with whole animals from both sides of the fence, that of the farmer and of the chef. One of the biggest challenges to sustainable and regenerative hospitality and farming is figuring out how to build ethical supply chains and dependable customers. For chefs navigating and managing a supply chain that operates in a very different way to industry norms is no easy task, especially when you have diners and the bottom line to consider. And for farmers, the potential the hospitality industry offers can be counter balanced by uncertainty and instability, so understanding the needs, reality and pressures of a commercial kitchen and how to work with, rather than against those forces is crucial.

The workshop will cover business case studies and SOP’s, supplier agreements, how to work with abattoirs & butchers, wild meat, cheese, milk, menus, training, curing and storing.

We will be joined on the day by some incredible people who have kindly offered to lend their expertise to the panel session. We are not saying we have all the answers, but we defintly have some.

How, when, where, how much //

November 24th 9.30 - 4pm at Baddaford Farm

£125

Lunch, refreshments and transport from Totnes by minibus is included. Spaces are limited. We have a small pot of money to help support attendees who would not be able to attend otherwise.

We are chuffed to bits that Belmont Estate, Wild Hart and Olivers Butchers will be lending their expertise to the day.

HOW TO GREEN YOUR BAR //

We are so grateful to BELU and Vintage Roots for generously offering to cover the full cost for a few lucky attendees on this course*. You are rockstars.

When we were developing our Level 3 course we shared the cirriculum with some of our peers in the industry, and our module on how to operate a genuinely sustainable bar garnered a lot of interest. So, we decided that it should be one of the first standalone workshops we offered. Buckle up because this is a BIG topic. We know that mobilising the potential of the bar is a crucial component in ensuring that your business is sustainable, not just environmentally, but financially, so we want to share the hard lessons we’ve learnt, our knowledge and our network with you.

This day-long workshop will look at everything from land-use (imagine how much land could be protected by growing vines, grains and top fruit organically) to how to reduce both your carbon footprint and your cost of sales through the use of BiBs and kegs. We will also cover the importance of water management to any sustainable bar set-up, and revel in the joy, deliciousness and creativity that can be found in ‘post-food’ ingredients. We will also cover the less sexy stuff, such as waste and recycling, before circling back to seasonality, to beer and cocktails, to suppliers and storytelling. The day will be wrapped up with hard facts, good numbers and great cocktails.

How, when, where, how much //

November 19th 9.30 - 4pm Baddaford Farm, Nr Ashburton, Devon £125

December 1st 9.30 - 4pm Belmont Estate, Bristol £125