How do we create businesses with a commitment to reduce food waste and good service? An important factor in achieving this is sustainable leadership that creates the best conditions for driving the business forward. Both for the organization's results and the employee's well-being.
To succeed with sustainability work on an operational level, knowledgeable and supportive leadership is required. To reach global goals, we need to review our work routines. Perhaps we can neither think nor act in the same way as we have always done. Today, how we handle foodstuffs and food is decisive for both the finances of our businesses and our climate. Our public and commercial restaurants and their managers have a great responsibility.
We give your insight into how the operational work can be adapted to Agenda 2030's global goal 12 and inspire you in how you can increase participation and employee responsibility. You also get to take part in tools for how you can streamline and digitize your food waste work.
Lecture and workshops. The training can be carried out on-site or digitally via Teams
To reduce the climate impact of public restaurants
● increase employee responsibility
● increase participation in the work team
● become better at making use of food waste
● strengthen the role of leaders and chefs as agents of change for sustainable development
The following applies in a digital lecture:
● Requirement that participants have a computer and internet connection.
● If the participants group up and take part in the lecture together, arrange it so that everyone can hear and see well.
● Feel free to prepare coffee for the lecture.
● Have paper and a pen handy for taking notes.
●Please prepare and ask questions to the lecturer via the chat in the digital forum we use.
Lina Andersson Fasth
Lina works as Head of Courses at Generation Waste. Lina was one of Sweden's first ''Måltidspedgoger'' and she is a trained high school teacher for restaurant education.