Basic training

Target audience:  

Restaurant staff 

Chefs 

Management 

Waiters This foundational training aims to create a shared understanding of why food waste occurs and the importance of reducing it in restaurant operations. We link food waste reduction to the United Nations’ Sustainable Development Goals (SDGs) and provide practical tools to minimize waste through efficient processes and routines.

Content:

• What is food waste? Definition and fundamental understanding

• Climate and environmental impact The link between food waste and global sustainability goals

• Why reduce food waste? The economic and environmental significance

• How to measure food waste Effective methods for tracking and reducing waste

• Assessing strengths and weaknesses Analysis of current food waste routines

• Total utilization of foods Introduction to circular kitchen practices to minimize waste

• Best practices from similar businesses Inspiring examples of successful food waste reduction in restaurants

Purpose:

To enhance both ecological and economic sustainability within restaurant operations and reduce the climate impact of the food industry.

Goals:

Reduce food waste and its environmental and financial impact

Increase awareness of food waste among staff

Establish routines for measuring and tracking food waste

Strengthen the role of chefs and kitchen staff as agents of change for sustainable development

Prerequisites for a Successful Training:

Presentation setup Ability to display a presentation during the session

Good connectivity and equipment Ensuring stable internet and proper audio-visual setup for digital training

Full team participation To maximize impact, include all staff members: chefs, kitchen assistants, dishwashers, cold kitchen staff, and managers.

This training is designed to empower kitchen teams with the knowledge and tools needed to actively reduce food waste, contributing to both cost savings and a more sustainable future.