Waste Not

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Unit 1: Orientation & Course Overview
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Welcome to Waste Not, an online course to help you combat food waste.
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Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Message to Culinary Professionals
  • Task 3: Course Objectives
  • Task 4: How to Learn with Rouxbe
  • Task 5: Course Welcome Survey
End of Unit 1
Unit 2: Food Waste Overview
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Reducing food waste should be central to any culinary institution, and this module will be an introduction to becoming an agent of change in your organization.
Orientation
Introduction and Learning Objectives
  • Task 6: Unit Orientation & Objectives
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Learning Activities
  • Task 7: Key Topics | Presentation
  • Task 8: Culinary Activity: Mystery Basket
  • Task 9: Virtual Guest Lecture
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Additional Unit Resources
  • Task 10: Unit Resources & References
End of Unit 2
Unit 3: Intro to Food Safety
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Explore the central tenets of food safety as they relate to food waste reduction.
Orientation
Introduction and Learning Objectives
  • Task 11: Unit Orientation & Objectives
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Learning Activities
  • Task 12: Key Topics | Presentation
  • Task 13: Hands-On Culinary Activity
  • Task 14: Virtual Guest Lecture
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Additional Unit Resources
  • Task 15: Unit Resources & References
End of Unit 3
Unit 4: Technical Approaches
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This module focuses on full-product utilization and explores various approaches to food recovery.
Orientation
Introduction and Learning Objectives
  • Task 16: Unit Orientation & Objectives
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Learning Activities
  • Task 17: Key Topics | Presentation
  • Task 18: Hands-On Culinary Activity
  • Task 19: Virtual Guest Lecture
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Additional Unit Resources
  • Task 20: Unit Resources & References
End of Unit 4
Unit 5: Gastronomic Approaches
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This module will focus on how to harness your own creativity to make dishes that are not only delicious, but benefit the bottom line.
Orientation
Introduction and Learning Objectives
  • Task 21: Unit Orientation & Objectives
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Learning Activities
  • Task 22: Key Topics | Presentation
  • Task 23: Hands-On Culinary Activity
  • Task 24: Virtual Guest Lecture
  • Task 25: Measuring Our Impact
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Additional Unit Resources
  • Task 26: Unit Resources & References
End of Unit 5
Unit 6: Food Processing
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This unit tackles the entire food system supply chain.
Orientation
Introduction and Learning Objectives
  • Task 27: Unit Orientation & Objectives
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Learning Activities
  • Task 28: Key Topics | Presentation
  • Task 29: Hands-On Culinary Activity
  • Task 30: Virtual Guest Lecture
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Additional Unit Resources
  • Task 31: Unit Resources & References
End of Unit 6
Unit 7: Course Assessment & Resource Library
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Complete a comprehensive course assessment covering all five modules and visit a resource library.
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Course Review and Final Assessment
  • Task 32: Course Review
  • Task 33: Closing Message for Culinary Professionals
  • Task 34: Activity: Things To Consider
  • Task 35: Course Survey
  • Task 36: Course Final Assessment
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Resource Library
  • Task 37: Books, Websites & Other References
End of Unit 7

Course Description

To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Waste Not provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course Highlights

  • Provides technical and creative approaches to food waste
  • Examines the need to reduce food loss along the entire supply chain

Course Objectives

  • Define food waste and articulate the consequences of food waste from environmental and financial standpoints.
  • Demonstrate the use of instructional resources helpful in training, mentoring, and inspiring students and colleagues to substantially reduce food waste.
  • Create chef-advocates for the food systems, gastronomic, and policy changes needed to reduce food waste.

Course Description

To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Waste Not provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.

Course Highlights

  • Provides technical and creative approaches to food waste
  • Examines the need to reduce food loss along the entire supply chain

Course Objectives

  • Define food waste and articulate the consequences of food waste from environmental and financial standpoints.
  • Demonstrate the use of instructional resources helpful in training, mentoring, and inspiring students and colleagues to substantially reduce food waste.
  • Create chef-advocates for the food systems, gastronomic, and policy changes needed to reduce food waste.