"Sustainable Kitchen" - additional in-depth trainings in Egypt
In the “Sustainable Kitchen” project, the Egyptian Chefs Association carried out two additional in-depths trainings in the Hilton Hurghada Resort and Red Sea Hotels Port Ghalib.
Overall 30 hotel employees, including F&B, guest relations and quality managers, from both hotels participated in the training. For the moment, these were the two las trainings in the project.
In both hotels, the training team carried out an in-depth training session on sustainable food practices in general with a special focus on food waste reduction. Internal communication (among staff members) and external communication (with guests) of sustainable food practices were also covered. The training ended with the development of individual recommendations for each hotel which can be implemented in the business operations immediately.
For the participants’ point of view, the training receive a very positive feedback. The participating hotel employees consideres the “Sustainable Kitchen” training as decisive for the future implementation of sustainable food practices in the hotel business.
The Sustainable Food industry project has shown that the training of the hotel staff is one of the key factors for realizing a sustainable food offer in hotels.