Did you know that 1.3 billion tonnes of food are lost or wasted every year? And to put it simply, when you waste food, you waste money too. How can you help your kitchen increase its profits and decrease its waste food?
In this lesson, Carlos Henriques gives you a handful of strategies you can use to measure your food waste, its financial impact, and then action some simple practices.
What you’ll learn:
- How to measure the financial and environmental impacts of minimizing food waste
- How to have a framework to be able to measure food waste
- How to action simple practices to minimize food waste
This course is ideal for any kitchen employees and staff members wanting to learn more about sustainable food practices.
With a passion for the hospitality industry and a desire to reduce food waste without compromising food quality, Carlos Henriques is the proud owner and co-founder of the world’s most sustainable venue - Restaurant Nolla.