An Inspiring Cooking Course where you Dive into Plant-Based Cuisine with a Focus on Preventing Food Waste. Our ambition is to elevate the level of vegetarian and vegan offerings. We provide knowledge in modern and waste-smart gastronomy. With the newly acquired knowledge in the green kitchen, your business will become both environmentally friendly and profitable. We teach tips and tricks to enhance flavors, especially when the budget is tight
To improve both the ecological and economic sustainability of the operation. By reducing the environmental impact of the restaurants, enhancing food quality, and improving leftover management.
Learn to prepare vegetarian and vegan dishes.
Increase knowledge of nutrition in the green kitchen.
Strengthen the chefs' role as agents of change for sustainable development.
The Right Conditions for Effective Training
We will send a shopping list, utensil list, and recipes well in advance. For the training, we require
A spacious restaurant kitchen with workbenches for all participants.
The ability to display a presentation in a dining room, classroom, or conference room.
Access to coffee, fruit, or sandwiches at the beginning of the day and during the afternoon.
For the training, we need:
● a large restaurant kitchen with workbenches for all participants
● possibility of showing a presentation in a dining room/classroom/conference room
● access to coffee and fruit/sandwiches at the beginning of the day and during the afternoon
Lina Andersson Fasth
Lina serves as the Head of Training at Generation Waste. She was among the first
"Måltidspedagoger" in Sweden and holds a teaching degree in restaurant education at the high