Training for hotels
Reducing food waste in hotels is not just about reducing plate size and hoping for the guest to throw less - it is about changing the culture and working methods of the people who run the business. Without the commitment and knowledge of staff, sustainability strategies remain mere theories on paper.

Chef
Kitchen staff Breakfast managers
4 hours
incl. tasting
On site in your business
This training is suitable for breakfast staff and/or kitchen staff at a hotel.
We recommend that you invite all hotel staff to the introductory lecture. It gives employees an understanding of why there is a sustainability strategy within the company to relate to as an employee. To then let the business's chef, breakfast manager and kitchen staff immerse themselves in the training with various exercises coached by Generation Waste's trainers.
Our courses

THE BASICS
We go through the basics of sustainable development for the restaurant industry

WORKSHOP
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Analysis
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Menu design
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Objectives
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Drive force

COOKSHOP
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Creativity
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Upcycling
How we plan for a good education together
01
You present the business's objectives, describe your challenges and strengths
02
You notify us of the desired number of participants, place and period of implementation
03
We develop a proposal for workshops that take your sustainability work to the next level
04
Together we are planning a date and you will receive a training agreement to sign digitaly
05
Generation Waste sends you a list of raw materials for purchase well in advance of the training
06
Generation Waste sends you the course material for printing so that it is in place when we arrive
This is needed:
LECTURE & WORKSHOP
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Lecture room with the ability to hold a presentation
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Projector/big screen + HDMI-cable
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Pen and paper for the participants
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The participants' phones for a survey
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Lighter snack/drink for the participants


COOKSHOP
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Restaurant kitchen for easier cooking
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Frying tables (if possible), restaurant ovens, frying trays
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Food processor (e.g. Robo Coupe)
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Cutting boards, hand blenders, graters, bowls, trays, pans, frying pans
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Knives + regular kitchen equipment, possibly ask the staff to bring their knives
