Waste literacy equips kitchen staff with knowledge to spot, prevent, and repurpose waste—turning unconscious habits into deliberate savings. Structured programs boost awareness of environmental and cost impacts, cutting discards by 20-40%.
Core Training Modules
Waste Basics: Cover definitions, causes (overprep, spoilage), and stats like 1kg waste = 2.5kg CO2.
Hands-On Skills: Teach portioning, storage, upcycling via demos—veg stems to stocks, trims to sauces.
Tracking Tools: Train on logs, apps for audits; role-specific for kitchen (prep) vs FOH (portions).
Impact Workshops: Use infographics, videos; interactive audits reveal patterns.
Certify with 2-hour sessions; refresh quarterly.
Implementation Steps
Start with team meetings and posters. Role-play scenarios; incentives like certificates motivate. Track progress via metrics.
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Proven Results
Trained teams own the process, fostering zero-waste culture. Chefs report higher morale and efficiency.
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