Decrease food waste and environmental load
Food waste workshop is a coaching event where the continuous working procedures of your food service unit are planned and designed with the aim of minimizing the possible food waste.
In this workshop, you will get the answers to your questions on how to start and what to do next.
Who is this workshop for?
This workshop is for all food services and professional kitchens who want to know the amount of their food waste and to take it under control.
The workshop is suitable for small and large food services and does not require previous experience of systematic food waste monitoring. The participants can be from any level of your organization.
Content of the service
- Determine the customer´s starting point and content of workshop
- Training: What is food waste? (Food waste types, terms, measuring, etc.)
- Planning of a measuring and monitoring system: starting point, objectives, measuring, and implementation.
- Hints for minimizing food waste
Why invest in this workshop?
Wasted food is wasted money. Not only is the food itself wasted, but also all the work done for it is lost. In addition, when food is not eaten, it has a negative effect on the environment without giving nutrition or supporting our well being.
Consider a case where 10 percent of portions are wasted. Here one could easily calculate the cost of the food waste by taking into account the costs of raw materials and work. Do not linger any more. Your customers and the environment are waiting for your contribution. Just be in touch and let´s start working!