8-WEEK ONLINE FOOD WASTE TRAINING
 FOR PROFESSIONAL CHEFS

Prevent food waste. Shift the mindset. Increase profits.

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.

'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

This is your forever solution

The content of this training is based on real-world experience.

We have a holistic approach to food waste with a big focus on the chef’s mindset and the financial aspect of food waste.


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

Benefits

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.

Forever solution

Creating new habits and standards and changing the way we think has powerful impact on our actions. Zero-waste mindset is the ultimate solution.

Support

E-mail support is available throughout the training and the training is wrapped up by a 60-min call to make sure that you get the maximum benefit from the content.

Boost profits

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

All-in-one

Everything that chefs could need is included in the training. The food waste issue is approached from multiple angles.

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.

chefs completed
our online training

of enrolled chefs found
the training to be helpful

kilograms of food
saved from the bin

What's included

Online content

The content consist of illustrational videos with simple explanations. All the videos come with transcriptions.

Support

Training includes in-course support, to help solve any issues and to answer questions.

Group call

Training includes a 60-min. group call for your chefs, to make sure that you can make the most out of the training.

Troubleshooting

A troubleshooting section is included in the program, with answers to frequently asked questions.

Tasks for chefs

17 tasks are included throughout the training to help chefs take action.

The book

Hard copy and e-book of 'Surplus: The Food Waste Guide for Chefs' is part of the training and acts as a supporting material.

Downloadable files

Templates, food waste calculator, supporting kitchen posters and many more are part of the online training.

Sample zero-waste menu

Sample zero-waste menu with in-depth breakdown of how every rule was applied will help chefs to understand the process.

Certificate

Certification of completion at the end of the training is valuable proof for chefs that they acquired new knowledge.

Contact


To find out how our online training can help you, please fill out the form.

* Training course is not available to be purchased by individual chefs - employees.
If you are a chef and would like to enroll, please contact us or talk to your employer.
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.

Syllabus


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

SUMMARY

THE FOOD WASTE PREVENTION PLAN – STEP THREE

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

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.

How long can I access the content for?

The access to the training course is for 12 weeks and the content is delivered weekly over the first 8 weeks. 12 weeks are a plenty of time to kickstart changes, create new habits, and standardize new systems, but if you need more time, extension of the access is possible.

What are the languages available?

The content is currently in English language, with the options of video subtitles for any required language.


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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