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Training on reducing food waste

Full day/Half day


In our courses, we apply two methods of learning: lectures and workshops. The training begins with our food waste lecture: 1 and is followed by the number and types of workshops you desire.

This methodology provides a shared knowledge base explaining why we need to reduce food waste in restaurant operations and encourages commitment and readiness to take action to reduce food waste among your employees, aligning with the UN's global goals.

About Food Waste Lecture: 1

We cover what food waste is, why it occurs, and why we need to work on processes to reduce food waste in the business. We teach methods to reduce food waste in different categories kitchen waste, plate waste, and serving waste. We also explore the global and local impact of food waste on the environment and climate.

Half-day training

We conduct two optional workshops, and you can choose between workshops 1–4, including lectures. Alternatively, you can select one optional workshop and workshop 5, which includes a lecture.

Full-day training

We conduct workshop 5 and a lecture, as well as three optional workshops where you can choose between workshops 1–4.

If you prefer digital training with workshops, we have the option to conduct workshops 1-4 with the assistance of a person within your organization who facilitates on-site.

Our Five Workshops

  • Smart Menus

Description: How can we reduce the risk of food waste occurring? What routines are needed? We work with waste-smart planning methods to improve meal quality and reduce food costs.

Objective: To establish a working method for waste-smart menu planning.

  • Smart Serving

Description: How can we assist and guide guests in the serving/buffet?

Goal: Minimize plate waste. This workshop requires access to a professional kitchen and dining room, and lunch is included in the training day.

  • Communication

Description: How can you enhance internal and external communication to reduce food waste? The workshop includes participants in developing a communication plan. Objective: Gain an understanding of the importance of effective communication, service, and hospitality. Create a plan for external communication.

  • Smart Routines

Description: What does work planning look like today, and how can your routines before, during, and after service be developed to reduce unnecessary food waste? • Goal: Develop effective routines for reducing food waste.

  • Cooking Inspiration – Cookshop

Description: Generation Waste presents a food waste-inspired cookshop and prepares waste-reducing dishes from food scraps. Kitchen staff have the opportunity to ask questions, taste, reflect, and discuss.

Goal: Challenge and inspire the kitchen staff. This workshop requires access to a professional kitchen and dining room.

The Right Conditions for a Good Education For the training, we require:

  • A large restaurant kitchen with workbenches for all participants (applies to workshops 2 and 5).

  • The ability to present a slideshow in a conference room/dining room/classroom.

  • Access to coffee and fruit/sandwiches at the start of the day and in the afternoon during full-day training.

  • Before workshops 2 and 5, we will send a list of raw materials, utensils, and recipes in advance.

Head of training

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
school level.

I offertförfrågan ange:

- kontaktuppgifter

- antal deltagare

- typ av utbildning

Lina Andersson Fasth
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