Why this course?
As savvy professionals, you have to know HOW MUCH food is wasted, WHERE is it happening, WHEN, WHAT is actually ending up in the bin and WHY.
This is what this workshop is designed for.
What will you learn?
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How to implement a cost-effective and practical food waste monitoring system, adapted to your operations
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What are the basic equipment needs, categories, procedures, etc.?
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How to use the Do-it-Yourself Toolkit
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How to use the FIT Food Waste Monitoring Tech in your kitchen
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How to identify priority actions based on food waste data (made available on the software)
Quick facts
Length:
3 hours
Language:
English
Price:
95 USD (discount 75%)
Included:
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Do-It-Yourself Manual
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FIT kitchen app (60 days free)
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FIT kitchen software (60 days free)
Instructors:
Benjamin Lephilibert
About this course
After a brief overview of why food waste is such an issue globally and in hospitality, we will dive into the practicality of it.
The workshop is about designing the scope of your food waste monitoring system, which will vary according to the variables set below, its implementation, and the use of tools provided for data collection.
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Define: edible or non-edible, avoidable or unavoidable, recorded or not, and the cultural challenge related to Food Waste
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Quantify the issue: what new performance metric should I use?
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Locate: identify your own Food Waste Generation Points and the scope of your monitoring system
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Time: breakfast/lunch/dinner
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Qualify the issue: review of existing categories of Food Waste to understand the reason (why), and type of food waste to know what is going to the bin
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Monitoring System Design: setting up a recording station, equipment, and layout
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Stakeholders: who should be involved in the system within your organization
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Tools and Technology: the use of the FIT App in kitchen operations
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How to read your data through the FIT food waste data analytic software?
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How are these data helping decide where to put your efforts next?
Who should take this course?
Chefs, restaurant owners, restaurant managers, group culinary directors, director of food and beverage, F&B professionals interested in tangible solutions.
Prerequisites
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To have an existing understanding of Food Operations in hotels, restaurants or canteens.
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To have access to running kitchen operations and be enabled to implement a new system
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Meet your instructor
Benjamin Lephilibert
Founder & Managing Director of LightBlue
12 years of hospitality sustainability experience
