Training focused on practical approaches to zero-waste restaurant operations, including food-waste prevention, portion planning, purchasing efficiency, storage practices, reuse strategies where appropriate, waste separation, and staff engagement in sustainable daily routines. The training is tailored to the restaurant’s operational context and supports the adoption of realistic and measurable zero-waste practices.
Type of Service: Training
Expected Outcome: Delivered training session; training materials; attendance list; draft zero-waste operational checklist; written recommendations for priority improvements.
Target Groups: Restaurant owners, kitchen managers, chefs, service staff, procurement staff, and hospitality managers in tourism SMEs.
Digital & Green Transition contribution: Builds staff capability to implement sustainable operational practices in food-service settings. It contributes to the green transition through waste prevention, lower resource consumption, and reduced environmental impact, while also supporting the digital transition when combined with routine monitoring of waste and operational performance.
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