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ö Module Sustainable Menu Design in Large-scale Kitchens


The training in this module enables the trainees to analyse the current state of menu design in their own large-scale kitchen and to improve it in line with the criteria of sustainability (economic, ecological and social aspects).

Detailed Learning Objectives

Knowledge of:

  • The graduates have knowledge of the current menu and the individual ingredients of the dishes (knowledge of the current state)
  • how big the portions are that their staff is currently handing out
  • know about potential savings in menu design in terms of cooking with fresh produce versus using pre-prepared or pre-packaged convenience products
  • the economic and ecological advantages of using fresh produce
  • adjusting the menu to the local climate and season
  • organic produce and its supply chain (organic ingredients from overseas are not conductive to sustainability)
  • the benefits of choosing regional suppliers (support the community and reduce greenhouse gas emissions by reducing transport paths)
  • the adequate size of meals for the caloric requirements of adults to help reduce waste and promote health
  • The graduates know about meat replacement options and vegetarian versions of popular dishes
  • Options of letting people choose their meals for the week in advance and shop accordingly - if this is not feasible
  • be mindful of not preparing too much food; it should be accepted for people not to get what they want if they are late
  • reasonable meat portions, in accordance with recommendations from the respective country's ministry of health and food pyramid (meat portions often contain more than two servings) and know about vegetable or side dish options
  • how to link the sustainable menu design of the kitchen with the other modules (energy, foods use, waste, information activities) to utilize synergies




  • develops and organises the implementation of a concept of implementing a sustainable menu design in own large-scale kitchen
  • knows how to implement, by independent actions, concrete measures towards reducing meat, using fresh, seasonal & regional produce, and adjust the meal size in the own large-scale kitchen
  • optimises the economic and ecological situation by utilising sustainable menu design in the own large-scale kitchen
  • is able to motivate staff to work towards and implement a sustainable menu concept in the own large-scale kitchen


Skills/ability to:

  • analyse the state of menu design in own large scale kitchen (regionality, seasonality, organic produce, fresh versus convenience products, meat, portion sizing)
  • assess and explain the importance of sustainable menu design in large-scale kitchens
  • implement concrete measures to increase sustainability along the value chain (purchase, preparation, serving counter, seasonal dishes) in large-scale kitchens
  • apply the national recommendations from the respective country's ministry of health and food pyramid concerning food groups and how often they are offered (meat)
  • estimate reasonable meat portions and is willing to substitute it with vegetables or side dishes
  • educate their counter staff about appropriate portion sizes to prevent waste
  • assess different large-scale kitchen systems with regard to menu design aspects (regionality, seasonality, organic produce, fresh versus convenience products, meat, portion sizing)



Training focus

The training is based on the following three issues:

  • Menu Design and sustainability
  • Menu Design and economic aspects
  • Menu Design and resource efficiency



Training workshop design and test


The training workshop consist of 4 learning units per module, of 60 minutes each. The first 3 units are split into a 45-minute lecture and a 15-minute discussion. The 4th unit serves the working out of practice-related exercises together with the lecturer. A short instruction session helps the participants to fill in the training folder. To test the training materials and structure, 5 workshops are foreseen with at least 5 participants per country and module. After the test trainings, the workshop design is finalised and ready for implementation.


Training materials

Handbook (Download)

Script (Download)

Slides (Download)

Training Folder (Download)

Training Folder incl. Results (Download)