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Training on reducing food waste for healthcare staff in elderly care

Tid

60 min incl. Q & A

We go through what food waste is, why it occurs, and why we need to work with food waste-reducing processes in the business. We go through food waste's global and local impact on the environment and climate. We teach methods to reduce food waste within the different fractions of plate waste and serving waste.


Purpose

  • To contribute knowledge that makes it easy for employees to do the right thing for sustainable development.

  • To reduce the climate impact and make your meal business more resource-efficient.

Goal

  • Increase the added value of the meal

  • Reduce food waste

  • Few methods to prevent food waste

  • Get better at waste management

  • Reduce climate impact and costs


Utbildningsansvarig

Lina Andersson Fasth

Lina serves as the Head of Courses at Generation Waste. She was among the first "Måltidspedagoger" in
Sweden and holds a teaching degree for restaurant education at the high school level.

Lina Andersson Fasth
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