Module 1
In this module we provide basic information about effective food waste management. We also introduce the concept of the circular economy and what its advantages are to the food service sector
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Module 2
In module 2 we focus on the relationship between the staff or team and food waste. We introduced three specific categories of food waste in a restaurant and then look at the cost implications. Finally we describe what can happen to food waste
Module 3
In this module we introduce a food waste calculator that we’ve developed for use in the restaurant using this tool you’ll be able to measure the weight of the food waste produced the type of food waster is and an estimate of the likely costs involved.
Module 4
This module describes the pre and post service stages in a commercial kitchen and sets out opportunities to reduce waste at all stages.
Module 5
This module considers the regulatory framework that food waste operates in. It also considers initiatives like Farm2Fork which promotes the value of food waste avoidance
Module 6
Finally this module considers the relationship between a restaurant and its suppliers and the importanceof sourcing locally and good provence.