Food waste & motivational leadership

Target audience:

Leaders

Head chefs

Food service managers

Supervisors

Restaurant managers

Meal developers

Description:

This training combines theory and practical workshops to equip leaders in the restaurant and food service industry with the tools to reduce food waste while fostering an engaged and high-performing team. A key success factor is sustainable leadership. Through this training, you will gain insight into how a supportive and knowledge-based leadership approach can help achieve both environmental and financial goals while enhancing employee well-being and engagement.

You will receive concrete tools for streamlining and digitizing food waste management within your organization. We will inspire you to increase staff involvement and responsibility in food waste reduction efforts.

To successfully meet sustainability goals on an operational level, knowledge of sustainable consumption and production is essential. This course provides insight into how your organization can align with Agenda 2030’s Global Goal 12 and contribute to a more sustainable future.

Duration:

120 minutes

Format:

Digital lecture or on-site training

Content:

Change management Tools and methods for implementing sustainable changes in your organization

Sustainable consumption & production Understanding how to reduce food waste and promote sustainable production and consumption patterns

Motivation & engagement How to inspire and involve your team in food waste management and sustainable development

Purpose:

To reduce the environmental impact of public and private restaurants through sustainable leadership and effective food waste management.

Goals:

• Increase employee responsibility for food waste reduction and sustainability

• Strengthen engagement and participation within the team

• Improve waste reduction efforts and minimize food loss

• Empower leaders and chefs as change agents for sustainable development