FOOD WASTE TRAINING

Stop reducing food waste.

Start preventing it.

This is the only food waste training built specifically for chefs who need real results, not random tips.

TRUSTED BY

SOME OF THE RESULTS

The Lodge at Ashford Castle in Ireland has reduced trimming waste by 90% and their total waste by 58%.

Le Royal Monceau - Raffles Paris has achieved a 56% reduction in food trimmings in only 8 weeks.

A private contract caterer has reduced food waste by 35% in only 3 months.

Another contract caterer has seen an 80% reduction in food waste.

Fairmont Royal Palm Marrakech achieved a 5.5% reduction in food cost and saved $160,727 on the spending budget in one year.

Raffles Seychelles has reduced their food waste by 22% over a 4-month period.

This is only a small selection of amazing results. Are you ready to be one of them?

  • 1000+

    chefs took part in our training

  • 100%

    of chefs found the training to be helpful

  • $500,000+

    saved on food waste across the world

Hotels and caterers are bleeding money from their kitchens.

Not through labour. Not through inventory. Through food waste.

Most kitchens don’t realise how much money they have in their bins. 

With food waste training and a few kitchen behaviour shifts, commercial kitchens are reducing as much as 58% of their food waste within 6 months.

That’s thousands in savings - and no complicated systems. 

The best part? Profitability and sustainability go hand in hand.

Save money and the environment at the same time.

THIS TRAINING HELPS CHEFS TO:

  • Learn practical and actionable steps to prevent food waste

  • Change the mindset around food waste

  • Build food waste prevention into the menu development process

  • Utilise all parts of the ingredients for maximum yield

  • Reduce food costs and drive more profit

  • Avoid common mistakes in food waste prevention

  • Elevate how they think and collaborate

  • Adopt daily habits that naturally reduce food waste

  • Create food-waste preventing workflows

  • …and a lot more

Your ultimate food waste solution

Online training

Typically includes:

  • 4x live online sessions 

  • Private WhatsApp group

  • Food waste data review

  • Flexible schedule

  • Email support

  • Content on request

  • Supporting materials

Starts at 3000€/team

Hybrid training

Typically includes:

  • Introductory online session

  • On-site food waste session

  • On-site masterclass with tasting

  • On-site consulting session

  • 2x online follow-up call

  • Supporting materials

Starts at 5000€/team

WHY CHEFS LOVE THIS: 

  • No complicated systems

  • Chef-to-chef knowledge exchange

  • Based on real kitchen operations, not theory

  • Proven to reduce food waste and boost margins

  • Practical, actionable, and easy to implement advice

Interested in food waste training for chefs?

Fill out this form to learn more.

FAQ

  • This training has helped culinary teams in commercial kitchens reduce their total food waste by up to 58% and their trimming waste by up to 90%. While you might not get the same results, most kitchens reduce their food waste by at least 25%.

  • Zero-waste cooking is less about cooking and more about principles and systems, which can be easily learned online. Resources, recipes and email support is provided to make sure results are achieved. If you prefer to organize an in-person training, please fill out the form above.

  • As long as fresh food is prepared on site, then yes. Hotels, resorts, contract catering, events, casual restaurants, fine-dining restaurants, cruises, casinos, large kitchens, tiny bistros, etc. - all of them can benefit from food waste prevention.