The concept of sustainability can be confusing and full of misconceptions. For instance, adopting sustainable food practices in a restaurant or a cafe is often associated with a decrease in profits and quality of food. That’s why when going green, it is crucial to understand where your business stands with sustainability and how you can build a sustainable strategy to reduce waste, increase profits, and maintain high food quality.
In this lesson, Carlos Henriques explains how you can build a mindset of sustainable food practices with your team and introduces you to the four P’s strategy.
What you’ll learn:
- How to build a mindset of sustainable food practices with your team
- How to practice the four P’s strategy
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.