KITCHEN WASTE MANAGEMENT FOR F&B OPERATIONS
2-Day Course
This two-day course provides an introduction to effective waste management practices for food and beverage operations of all sizes.
Day 1: Waste Prevention and Policies
-
Discuss in-house policies for reducing waste
-
Explore alternative solutions to packaging and waste generation
-
Develop an eco-conscious mindset and learn proper waste separation techniques
Day 2: Upcycling and Practical Implementation
-
Focus on upcycling activities that can be integrated into daily F&B operations
-
Address common challenges and problem-solving approaches in waste management
-
Hands-on sessions may include:
• Citrus peel utilization
• Soap making from used cooking oil
• Beeswax wrap production
• Fruit-based EM (Effective Microorganisms)
• Upcycling sous-vide (quirvac) bags