We help you take food waste reduction to the next level with a focus on prevention through our training program that prepares your team to:
Apply best practices for waste prevention in the event design and early planning stages,
Plan menus and meal breaks to minimize food waste,
Utilize templates and techniques for collecting and monitoring key food waste metrics,
Recognize and recommend supplier best practices for preventing food waste.
Session Outlines
Session 1: Food Waste and Planner Opportunities
Food waste statistics and related environmental and social impact.
Food waste reduction hierarchy and strategies (e.g., reuse, donation, compost).
Event inputs that impact food waste (e.g., demographics, registration forms, destination factors).
Scheduling and logistics: options for ensuring scheduling and placement of food does not create additional waste.
Menu evaluation: tips to recognize potential wasteful items and menus provided by venue caterers and hotels.
Session 2: Menu Planning and Supplier Management
Menu planning: best practices for selecting and customizing menus, with budget, demographics, and other data inputs.
Special meals and side events: evaluate menus for staff and VIP meals, and special meal requests and accommodations for opportunities to prevent waste.
Communicating with the hotel/venue: questions to ask, expectations to set, and realities / dynamics of engaging suppliers on the topic of food waste.
Hotel/Venue Requests: review of easy adjustments planners can request in advance based on past event observations and known prolifically problematic items and setups.
Session 3: Making the Most of Data and Auditing
Audit overview: purpose of audit and description of key activities and logistics.
Other data inputs: third-party data, donations, composting, polls / surveys.
Engaging others: food waste communication for attendees and stakeholders.
Consultation
This program also comes with up to 4 hours of consultation is provided on menu/meal planning specific upcoming meetings/events. In these calls, Astrapto provides:
Coaching leading up to one or two selected events for planner and hotel/venue partner to recommend and monitor implementation and results of best practices.
Tips on applying planning inputs (demographics, attendee data, special meal general guidance, programming, etc.) to menu and meal planning.
Deeper dive menu and meal planning consultation for meal services at one or two upcoming events.
Suggestions and guidance on questions to ask of, and boundaries to set with, hotel/venue. If possible, attend calls planner holds with hotel/venue.
Email support to address the above, as needed.
These calls may be recorded and shared with others for continued learning.
All calls must be completed within 2 months of the final training session.