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Training for restaurants

Reducing food waste for a restaurant is not just about serving the boiled potatoes fried and throwing less – it's 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
Cooks
Meal assistants

4 hours
incl. tasting

On site in
your business

The training begins with an overall lecture that gives the employees an understanding of why there is a sustainability strategy to deal with as an employee. We link food waste to the economic and ecological results of the business. We then let the kitchen staff immerse themselves in the training with various exercises coached by Generation Waste trainers. The training is aimed at those who want to develop their role from just cooking to becoming key people for a sustainable future.

Our courses

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THE BASICS

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

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WORKSHOP

  • Analysis

  • Menu design

  • Objectives

  • Drive force

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COOKSHOP

  • Creativity

  • 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 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

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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

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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 

  • Knives + regular kitchen equipment, possibly ask the staff to bring their knives

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