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 the 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 online training is focused on:

  • Creating the zero-waste mindset
  • Preventing the food waste, rather than just reducing it
  • Standardizing the zero-waste system
  • Long-term solution - not a quick fix 
  • Maximising the profits
  • Creating new habits in the kitchen
  • Designing the food waste out of your system

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.

Downloadable files

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

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.

The book

E-book version of Surplus: The food waste guide for chefs is part of the training and acts as a supporting material.

80

short videos

17

tasks for chefs

26

downloadable files

12

weeks of support

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

Preview the course


Quick facts

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.

Enroll

Enroll one chef

900€
Enroll and gain immediate access to all the course contents.
  • 3-month access

Enroll your team

Individual pricing
If you are looking to enroll a group of chefs, please get in touch.
  • 3-month access

Students, teachers

Discounted pricing
Educational institutions, teachers and students have special discount. Please get in touch for more details
  • 3-month access

Contact


Do you want to learn more about the training course?

Do you want to sign up your entire kitchen team?

Please fill out the form and we will get back to you.
* 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.
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Enterprise ready

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

Why this exists

Hi, my name is Vojtech Vegh and I am the person behind Surplus Food Studio. In 2018, I have opened a zero-waste vegan restaurant - the first in the world at the time.

What I learned was that it's perfectly possible to run a kitchen with almost no waste - all we need is a right mindset and a bit of planning.

I believe that every chef should have access to a food waste training, so I put everything I learned about food waste prevention into this training course.

FAQ

Who is this for?

If you have food waste, then this is for you. The methods and steps described in this training course can be applied in every professional kitchen. Whether you are a large catering operator, small bistro, big holiday resort, fine dining restaurant or cruise ship catering, the rules of zero-waste cooking can be applied in any setting.

What are the languages available?

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

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.
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