Online course helps hospitality sector reduce food waste

TAFE NSW has launched an online short course — fully discounted until 11 May — to help the hospitality sector reduce kitchen waste, save money and prepare for food waste reforms coming into effect from July.

Co-designed with the NSW EPA and industry leaders, the online Food Waste Sustainability Microskill course provides practical strategies for chefs, hospitality workers and businesses to reduce kitchen waste through efficient menu planning, stock management and low-waste cooking.

It also will help businesses prepare for new mandatory food-waste separation requirements rolling out from 1 July, which will require large food-generating businesses such as restaurants, cafés, hotels and canteens to separate food waste from general rubbish to reduce landfill.

TAFE NSW cuisine and hospitality students will also benefit from free access to the Microskill, as it hopes to prepare the next generation of chefs and hospitality workers to take a more sustainable approach to meal planning and preparation.

The course was developed with a $200,000 Business Food Waste Partnerships Grant from NSW EPA, aimed at helping the hospitality sector reduce waste and improve environmental outcomes.

“The new Food Waste Sustainability Microskill gives chefs and hospitality workers practical skills and simple strategies they can put to use straight away to cut waste and save money,” said Minister for Skills, TAFE and Tertiary Education Steve Whan. “This course is a great example of TAFE NSW and industry working together to tackle a real-world problem and build the skills our workforce needs.

“By partnering with experts across the hospitality sector, we’re delivering practical training that strengthens workers, supports businesses and creates more sustainable kitchens right across the state.”

Image caption: Minister Whan (R) speaks with Johnathon Livanos about sustainability. Image: Supplied.