The Sustainable Kitchen – The Way Forward!

Background

Sustainable food consumption is a growing field of interest. Therefore, operating your kitchen sustainable could position you favourable in the hotel and restaurant market. In addition, hotels and restaurants tend to generate a high amount of food waste. Implementing sustainable food practice strategies could reduce your food waste and add to your bottom line.

The Sustainable Kitchen Training Program is the Egyptian adaptation of the Futouris “Sustainable Food on Holiday” project. The training program will help restaurants and hotels in Egypt implement sustainable food strategies that will reduce their food waste, add to their bottom line and increase the overall holiday satisfaction for their guests.

Learning Outcome

Understand the importance of sustainable food practices and learn how sustainability and following sustainable guidelines will help your overall business to make it successful and profitable on the long-term.

Who Should Attend?

Executive Chefs, Chefs, F & B Managers, Purchasing Managers, Hoteliers, Restaurant Managers, Operation Managers and General Managers.

Training Content

Module 1

Introduction Why Sustainable Foods?

How to use the Sustainable Kitchen Manual
What do we mean by sustainability?
What do we mean by sustainable food practices?
The different stages of sustainable food production at a glance
Futouris industry project "Sustainable Food on Holiday" and its Egyptian partners

Module 2

Sustainable Purchasing Policies

Building local networks & local sourcing
Using seasonal foods
What are organic & fair foods

Module 3

Designing a Sustainable Menu

Composition of sustainable menus
Why do we put ingredients first when we compose a menu?
Use of efficient resources in food preparation

Module 4

Food Presentation and Communication

How do we present our food for a la carte and buffet service?
How do we communicate our food sustainable practices to our guests?

Module 5

Waste Management

The food waste hierarchy
Monitoring and measuring food waste
Food waste prevention strategy

Module 6

Implementing Sustainable Food Strategies

The 8 steps to implement sustainable food strategies

Training Delivery

This is a foundation level 12-hours training course delivered over 2 days.
This is an interactive training course with group exercises, brainstorming sessions, open group discussions and case studies.
Participants will receive the Sustainable Kitchen manual and a workbook with exercises to complete as well as a set of checklists to evaluate their own operation on the level of sustainable food practices.
Sustainable Kitchen manual is available in English and Arabic.
Checklists and workbook are available in English and Arabic.
Training delivery is bilingual English / Arabic

About the Sustainable Kitchen Program

The Sustainable Kitchen Program is a part of a sustainable food practice project initiated by Futouris, Germany. The training is developed on the basis of the Futouris Sustainable Food Manual and adapted by the ECA to the Egyptian context. The project is supported by QTA – Quality Travel Alliance, GIZ Responsible and Inclusive Business Hub MENA on behalf of the German Federal Ministry for Economic Cooperation and Development (BMZ)and Orascom Hotel Management.

Outcome of this Training Program

The implementation of sustainable food practices in hotels and restaurants would support the following main goals:

Promote local sourcing and use of seasonal foods.
Support small local farmers and local food markets.
Reduce environmental damage caused by conventional farming methods.
Reduce environmental damage caused by CO2 emissions due to transport over long distances.
Reduce food waste and promote the use of recycling.
Improve food quality served at restaurants and hotels by promoting the use of fresh and organic foods and cooking techniques that preserve the vitamin content during cooking.

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The Sustainable Kitchen Training Program

Learning Outcome

Who Should Attend?