8-WEEK ONLINE FOOD WASTE TRAINING
 FOR PROFESSIONAL CHEFS

Prevent food waste. Shift the mindset. Increase profits.

chefs completed
our online training

of enrolled chefs found
the training to be helpful

kilograms of food
saved from the bin

'We have made a lot of changes in our kitchen processes based on this training and our chefs have learned new ways of upcycling items that used to be wasted. We are now making our menus circular, which helps us prevent our food waste.'

Matias Santillan, Quality & Hygiene Supervisor

Four Seasons Hotel Buenos Aires

The ultimate food waste solution

Prevent food waste

Prevention is the only real solution. If you don't have food waste, you don't have to deal with it.

Change the mindset

Change the way you think about food waste and turn the zero-waste into your standard approach.

Increase profits

Stop putting money in the bin. Zero-waste system is superior to any other system, and will always be the most profitable.


Quick facts

What will chefs learn:

  • Practical and actionable steps to prevent food waste
  • How to create a circular menu
  • How to maximise the use of every ingredient
  • How to eliminate food waste from your system
  • How to create new habits
  • How to change the mindset around food waste

Win-win model

Reduce food waste, save money, let your chefs learn new skills, help the environment, attract more customers, be more happy.
Literally no one is at loss.

Boost profits

The less you waste, the more you can sell with a margin. Sustainable business at its best.

Human focus

Food waste is a human problem, as we have created it and only we can reduce it. This training is focused on the human factor in food waste prevention.

Choose your plan

Basic

€700
Self-paced online course with a library of content available after purchase.

  • 4-week access
  • Kitchen posters
  • Troubleshooting
  • Frequently asked questions
  • Food waste calculator
  • Downloadable support materials

Bundle

€900
or 2x 450€
All-inclusive plan with weekly delivery of the content over 8-week period

Basic features plus:
  • 2x 60 min. consulting call
  • Built-in support
  • Tasks for chefs
  • Sample zero-waste menu
  • Ranking of produce by yield
  • Downloadable weekly summaries
  • Certificate of completion
  • 12-week access in total
  • Copy of the book Surplus: The Food Waste Guide for Chefs
  • Payment plan available

Group

Custom
Looking to enroll your team? Contact us for a group discount.

  • Discount for groups, students and charities
  • Training tailored to your needs
  • Weekly activity reports

Contact

To find out more about our online training or customized solution, please fill out the form.
Write your awesome label here.

Enterprise ready

The training course can be integrated into your learning management system.
Please reach out for more details.

About

Vojtech Végh

I am a zero-waste and plant-based chef, author and founder of the world’s first zero-waste and vegan restaurant.

Passing through many kitchens worldwide for over a decade, I have witnessed an upsetting volume of food waste and a lack of focus on prevention.

I like to challenge the way we think; especially about food, and I am convinced that edible food belongs on the plate.

Curriculum


ZERO-WASTE COOKING
•What is zero-waste cooking?
•Why is it important?
•Definition of food waste
•How much money is really in your bin?

HOW TO START
•Importance of planning
•Reduce food waste where most is created first
•The power of culture

THE FOOD WASTE PREVENTION PLAN
•The food waste prevention plan – step one
•Sample plan

MEASURING YOUR FOOD WASTE

UNDERSTANDING FOOD WASTE
•Different streams of food waste
•Pre-consumer waste
•Post-consumer waste 
•Waste from buffet-style operations
•Edible vs non-edible
The food waste prevention plan – step two

HOW TO CREATE A SMART MENU
•How to create a smart menu
•The 50:50 principle
•Use ingredients that are naturally low in waste 

HOW TO CROSS-USE INGREDIENTS
•Cross-using ingredients
•Cross-using ingredients in the same venue
•Cross-using withing the operation

HOW TO USE BY-PRODUCTS
•Using every by-product and all parts of ingredients
•Other ways of dealing with excess ingredients and by-products

SOLUTIONS FOR CATERING AND BUFFET-STYLE OPERATIONS
•Smart menu for banquet and canteen
•Event catering
•Other solutions for buffet-style operations

FAQ
•Does this mean every menu in the world should be the same?
•Is this only for vegan restaurants?
•Am I going to compromise health and safety?
•Are we only going to eat peels and stems?
•What if my kitchen is too busy to reduce food waste?
•What’s the problem with composting?

EFFECTIVE PRACTICES FOR PREVENTING FOOD WASTE

ZERO-WASTE STORAGE OF PRODUCTS

KITCHEN TOOLS FOR PREVENTING FOOD WASTE

TROUBLESHOOTING

OTHER THINGS YOU CAN DO TO PREVENT FOOD WASTE

THE REALITY OF RUNNING A ZERO-WASTE KITCHEN
•The financial benefit of zero-waste cooking
•This is nothing new

THE FOOD WASTE PREVENTION PLAN – STEP THREE

RESOURCES
•Zero-waste ranking of produce
•Sample menu
•Sample menu – break-down

SUMMARY

FAQ

Is this applicable to all types of operations?

The methods and steps outlined in this online training can be applied in every professional kitchen, as long as the food is prepared on-site. Whether you operate a large catering business, small bistro, big holiday resort, fine dining restaurant or cruise ship, the food waste prevention methods can be applied in any type of business.

Can I learn zero-waste cooking online?

This is not a cooking course. The content is focused on efficient planning and workflow, creating a zero-waste system and a circular menu, and changing the chef’s mindset around food waste. These are all skills that can be easily transferred online, but if you prefer in-person training, please contact us.

Will this definitely reduce my food waste?

It depends on how commited you are. We will give you all the knowledge, information and support, but ultimately you (or your chefs) are the one who has to implement the changes. It's like going for a run - you can have the best running shoes, gear, apps and plans, but ultimately you are the one who has to go and do the running.

What are the languages available?

The content is in English language, with translations available for custom orders.


DISCLAIMER: THIS IS NOT A BASIC TRAINING

This is for real change-makers.

This training will require your chefs to take action.
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