Food waste is a big deal. Huge. If food is your business, then this online food waste prevention course is for you!
(Project Drawdown):
“Roughly one-third of all food produced worldwide is wasted. Where income is low, waste is generally unintentional and occurs on farms or during storage or distribution.
In regions of higher income, food waste dominates further along the supply chain. Retailers and consumers reject food based on bumps, bruises, and coloring, or simply order, buy, and serve too much.
When food is wasted, all the energy, resources, and money that went into producing, processing, packaging, and transporting it are wasted, too. Producing uneaten food squanders a whole host of resources—seeds, water, energy, land, fertilizer, hours of labor, financial capital—and generates greenhouse gases at every stage.
The food we waste is responsible for roughly 8 percent of global emissions.”
I’m not a chef, but as a Vegan Hospitality consultant, I regularly work with chefs to help them add vegan-friendly and more sustainable dishes to their menus.
So when Vojtech Vegh‘s Food Waste Prevention Course became available online, I didn’t hesitate—I wanted to learn more. And it did not disappoint.
This course isn’t flashy or filled with fancy jargon. It cuts straight to the core issue: preventing food waste. It offers clear, practical, and easy-to-apply step-by-step guidance. Vojtech doesn’t demand perfection—just a genuine willingness to move as close to zero waste as possible. The resources provided (including kitchen posters, recipes to upcycle, and worksheets) are impressive, useful, and genuinely inspiring.
If you’re a chef, this short course is packed with essential knowledge to help you and your team tackle food waste effectively. Don’t miss it!
And if you’re not a chef but care about food and want to learn how to prevent waste, this course is for you too.
It’s currently available at a 50% discount. I completed it in about five hours—including time spent exploring all the resources.
