Module Waste Management in Large-scale Kitchens
The training in this module enables the trainees to analyse the current state of the waste management in their own large-scale kitchen and to improve it in terms of waste prevention, waste reduction, recycling and re-use.
Detailed learning objectives
Knowledge of:
- the amounts, type and composition of the waste generated in the large-scale kitchen (knowledge of the current state)
- the processes in the kitchen, in which the waste is generated
- potential recyclables along the value chain (purchase, storage, preparation, serving counter, food left-overs in the kitchen, food-returns) in large scale kitchens
- disposal or reuse options for residual waste and recyclables (glass, plastic, paper, organic etc.)
- non-returnable and returnable systems for packaging materials in the kitchen
- possibilities for replacing non-return systems with return ones
- how to define the target state of waste prevention and reduction in the kitchen
- the difference between “preventable waste” and “non-preventable waste” in large scale kitchens
- the options for the way forward (measures towards waste prevention; reuse of recyclables)
- the relevance of reducing waste in large scale kitchens
- non-returnable or returnable systems for large scale kitchens
- the benefits of returnable systems
- of different options of reusing food and preserving food
- how to link the waste management of the kitchen with the other modules (energy, foods use, menu design, information activities) as options for exhausting synergies
Competences to:
- develop and organise the implementation of a concept of reducing waste in the own large-scale kitchen
- knows how to implement, by independent actions, concrete measures towards waste prevention, utilising recyclables and reusing food in the own large-scale kitchen
- optimise the economic and ecological situation by waste prevention concept in the own large-scale kitchen
- ability to motivate staff to adopt the idea of reducing waste in the own large-scale kitchen
Skills – ability to:
- analyse the situation of waste in own large scale kitchen: waste generation, waste fractions
- assess the importance of waste prevention in large-scale kitchens
- implement concrete measures to prevent waste along the value chain (purchase, storage, preparation, serving counter, food left-overs in the kitchen, food-returns) in large-scale kitchens
- apply the national legislation in terms of the waste hierarchy for organic and residual waste (e.g. for reusing “left-overs”, for reducing the amount of packaging materials) as well as for utilising recyclables in large-scale kitchens
- organise an appropriate waste separation system for own large scale kitchen
- assess different large-scale kitchen systems with regard to waste aspects
Training focus
The training is based on the following three issues:
- Waste fractions generation in the large-scale kitchen
- Waste prevention
- Measures towards waste prevention, reduction, recycling and reuse
Training workshop design and test
Summary
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