Advanced Certificate in Food Waste Reduction Strategies for Restaurants
Published on June 28, 2025
About this Podcast
HOST: Welcome to our podcast, today I'm excited to have an expert with us who's going to share some valuable insights about an advanced course that focuses on reducing food waste in restaurants. Could you please introduce yourself? GUEST: Hello, I'm Dr. Laura Johnson, a culinary sustainability consultant and instructor for the 'Advanced Certificate in Food Waste Reduction Strategies for Restaurants'. I've spent over 15 years working in the hospitality industry with a focus on sustainability. HOST: That's impressive! So, tell us, what inspired you to create this course, and what are some personal experiences that led you to this field? GUEST: I've always been passionate about reducing waste and promoting sustainability in the food industry. During my time as a chef, I saw firsthand how much food we were discarding and felt motivated to find solutions. This course is designed to empower restaurant professionals to make a real difference. HOST: It's great to see such dedication. Now, could you share some current trends in the food industry when it comes to waste reduction? GUEST: Absolutely! There's a growing emphasis on waste prevention, rather than just management. We're seeing more restaurants adopting farm-to-table approaches, reducing portion sizes, and implementing creative menu planning to minimize waste. HOST: That sounds promising. But, of course, there must be challenges in implementing these strategies. Can you mention a few? GUEST: Yes, some challenges include training staff on new procedures, changing customer expectations, and dealing with the financial implications of waste reduction. However, with the right tools and knowledge, these obstacles can be overcome. HOST: Thanks for pointing that out. Lastly, how do you envision the future of food waste reduction in the restaurant industry? GUEST: I believe that as consumers become more aware of the environmental impact of food waste, restaurants will be held more accountable for their practices. I expect to see a shift towards a more circular food system, where waste is minimized, and resources are used more efficiently. HOST: That's certainly a vision we can all get behind. Thank you so much for joining us today, Dr. Laura Johnson, and sharing your valuable insights on the 'Advanced Certificate in Food Waste Reduction Strategies for Restaurants'. If our listeners want to learn more about the course, where can they go? GUEST: They can visit our website to explore further and enroll today. Thanks for having me! HOST: Of course! And we'll make sure to include the link in our show notes. Until next time, keep exploring and stay curious!
