Chef
Cooks
Meal assistants
4-5 hours
incl. tasting
On site in
your business
By combining the basics, workshop and cookshop, school chefs not only gain knowledge about what is sustainable, but also how to implement it in to daily operations. You will be better equipped to lead the work towards more sustainable meals.
Training elements
THE BASICS
The basics of the course gives the chefs a deeper understanding of how public kitchens can contribute to the climate goals, why work to reduce food waste is important and how to balance cost-effectiveness with ecological responsibility.
WORKSHOP
The next part is the workshop where we look at how to adapt and drive business goals, how the menu can be designed to best manage overproduced food. We discuss how values around food and sustainability can be communicated to your guests.
COOKSHOP
Finally, in a cookshop, the chefs get to try transforming residual products and ingredients into tasty dishes. By working with upcycling, you get concrete tools to reduce food waste in your daily routine.
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 plan a fitting 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
-
Lecture room with the ability to hold a presentation
-
Projector/big screen + HDMI-cable
-
Pen and paper for the participants
-
The participants' phones for a survey
-
Lighter snack/drink for the participants
COOKSHOP
-
Restaurant kitchen for easier cooking
-
Frying tables (if possible), restaurant ovens, frying trays
-
Food processor (e.g. Robo Coupe)
-
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