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Training on food waste reduction alt.A


25,000 kr



1) Smart menus 

Description: How do we reduce the risk of food waste occurring, what routines are needed? We work based on your menus with a waste-smart planning method for increased meal quality and reduced food costs. 

Goal: To share waste tips with each other, think creatively, and find mouth-watering dishes. 

2) Kitchen inspiration - cookshop 

Description: Generations Waste demonstrates a food waste-inspired cookshop and cooks waste-reducing dishes from leftovers. The kitchen staff can ask questions, taste, reflect and discuss. 

Goal: To challenge and inspire the kitchen staff 

3) Cost-effective serving 

Description: How can we massage and help the guest in the serving/buffet. 

Goal: to minimize plate waste 

4) Communication 

Description: The participants are divided into smaller groups to discuss, develop and reflect on internal and external communication for reduced food waste with the support of Generation Waste. 

Objective: Gain an understanding of the importance of effective communication, service, and hospitality in the meal assignment. Set a plan for external communication and find routines for internal communication 


The right conditions for a good education 

We will send a shopping list and utensil list in good time. 

For the training, we need: 

  • a large restaurant kitchen with a central kitchen bench from which we can demonstrate 

  • Support person from your side - no prior knowledge is required

  •  two weekly menus from your businesses in 8 copies

  •  paper and pencils for the workshop 

  • possibility to show 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

*Costs for travel and accommodation are added 

*Travel supplement if the journey exceeds 4 hours 


Lina Andersson Fasth

Lina works as Head of Training at Generation Waste. Lina was one of Sweden's first ''Måltidspedgoger'' and she is a trained high school teacher for restaurant education.

Lina Andersson Fasth
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