Sustainable Kitchen, Egypt
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. This is the goal of the project sponsored by QTA. In cooperation with the Egyptian Chefs Association (ECA), a Sustainable Food Training is being developed, which will be used to train all important hotel employees such as chefs, chef buyers, F & B managers and managing directors on Sustainable Food. The training is developed on the basis of the Sustainable Food Manual and adapted to the Egyptian context.
In the further course of the project, the developed sustainability training will be tested in two steps:
Firstly, 30 participants from ten hotels in the El Gouna / Hurghada region will be trained in a workshop using the developed training materials. The main focus of the workshop is the purchase, preparation and presentation of food as well as waste prevention. The train-the-trainer method ensures that the learned knowledge is passed on by the participants to the rest of the hotel staff. The training deals primarily with the questions:
- Where to buy local, seasonal and organic food?
- How can food waste be avoided?
- How can the quality of the food be improved?
- How can sustainable food be brought to the guest?
The second training step includes an in-depth consultation of five hotels. These are selected on the basis of their commitment from the participants in the first training step. These consultations assess the implementation of the measures previously learned. On another day, an on-site training course will be held.
Half a year later the successes and future challenges in the implementation in the hotels are evaluated by the ECA. ECA and Futouris are developing a system, which rewards hotels for the successful participation in both training courses.
After completion of the project, ECA will incorporate the developed sustainability training into its general training program for chefs as well as the Executive Chef Certification Program. Through Futouris the developed results are transferred to the tourism sector.
- Development of a training program for hotel employees on the topic of sustainable dining
- Improving the image of Egyptian tourism / diversification
- Promotion of local food producers