Climate-smart training
Target audience:
Chefs
Management
Kitchen assistants
Meal developers
Business developers
Description:
This inspiring culinary training combines theory and practice to provide new tools for creating climate-smart meals. The training is based on plant-based cuisine and focuses on preventing food waste. By working with waste-smart methods and plant-based recipes, you enhance both sustainability and profitability in your operation.
Participants will gain hands-on experience using three methods that contribute to improved quality, creativity, and reduced food waste:
Cooking plant-based dishes
Preparing meals using surplus food from your own menu, known as "upcycling"
Managing ingredients from a "zero waste perspective," That is work towards total food utilization
Duration:
Full day
Format:
On-site
Content:
Waste-smart cooking Preparing dishes using surplus food and working with circular recipes
Optional workshops A selection of tailored workshops suited to your business needs. Choose from our workshops below:
Waste-smart buffet service Efficient serving strategies to minimize food waste
Circular menu planning Planning menus to reduce waste and increase plant-based meal options
Internal and external communication How to communicate sustainability efforts within the organization and to customers
Waste-smart work routines Establishing effective workflows for handling food waste and leftovers
Purpose:
To enhance both ecological and economic sustainability in your operation by reducing environmental impact and improving waste management.
Goals:
Introduce more plant-based and waste-smart dishes to your menu
Deepen and reinforce knowledge of nutrition in plant-based cooking
Strengthen chefs’ roles as change agents for sustainable development
Requirements for a Successful Training:
We will send a shopping list, utensil list, and recipes well in advance of the training
A larger restaurant kitchen with sufficient workspace for all participants
A presentation setup near the training kitchen
Access to coffee, fruit, and sandwiches in the morning and afternoon