This module introduces the fundamentals of food waste, including definitions, global trends, causes, and the environmental, social and economic impacts. It covers EU and FAO regulations, sustainability concepts, and best practices in planning and procurement. Learners explore efficient ordering strategies (e.g., JIT), supplier evaluation based on environmental criteria, and the use of digital tools for ordering and inventory. Storage management and understanding expiration dates are also addressed.

Participants learn to use inventory management systems (FIMS, POS, smart technologies), apply stock control methods like FIFO, and implement food preparation techniques that reduce waste and ensure safety. The module includes portion control, preservation methods, and approaches to repurposing surplus food. Real-life case studies demonstrate practical waste reduction strategies.

This module focuses on minimizing food waste during service, from expediting to customer consumption. Strategies include offering portion choices, modifying dishes, using “doggy bags”, and managing buffets. It also covers handling unsold meals, surplus hierarchy, and food waste treatment through composting or recycling. Learners explore food donation programs and building networks with food banks and NGOs.

This module emphasizes the critical role of communication in reducing food waste. It trains staff to clearly understand and convey many changes, ingredients, preparation methods, and prices. It encourages customer-facing teams to promote the restaurant’s food waste reduction efforts and involve customers in initiatives like food donation or partnerships with hunger-relief charities. Learners also explore the use of communication channels – such as social media – to promote sustainable practices and minimize misunderstandings that lead to incorrect orders and waste. Finally, the module guides businesses in establishing effective feedback and complaint systems to improve service and menu offerings based on customer input.