What is food waste, why do we need to work on reducing food waste, and how do we communicate to reduce food waste?
To reach global goals, restaurants, and meal staff need to review their work routines. Today, how we handle foodstuffs and food is decisive for the finances of our businesses and for our climate. With the right service, we can make guests aware of how together we can act sustainably for a better environment. But to succeed, knowledge, tools, and inspiration are needed.
Kitchen inspirations - cookshop
Kitchen inspiration where Generations Waste holds a food waste-inspired cookshop. Here we cook waste-reducing dishes and food from leftovers. The kitchen staff are challenged, and given the opportunity to ask questions, taste, and reflect.
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.
● 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
● support person from your side. No direct prior knowledge is required.
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.