Food Waste Management

Objective

To provide hospitality staff with the essential knowledge and practical tools to identify, reduce and manage food waste throughout the service process. The course seeks to increase awareness of the environmental, economic and social impact of waste, and to empower the team to act proactively in cooking, storage and service.

Training Content

1. Introduction 
2. What is food waste?
3. Impact of food waste
4. Causes and prevention of waste in the hospitality industry
5. Waste diagnosis and measurement
6. Good practices for waste prevention
7. Sustainability Principles
8. Practical reduction strategies
9. Surplus waste management
10. Food waste prevention plan
11. Final Summary

Designed for

Personnel involved in cooking, purchasing, food preparation, service and buffet operations in hotels, restaurants or catering. Especially useful for new team members or establishments that initiate sustainable actions.

Duration

2 hours

Certification

Yes