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Sustainable Kitchen, Egypt
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Swantje LehnersThe QTA sponsorship project is working with the Egyptian Chefs Association to develop a sustainable food training programme that teaches hotel employees about sustainable nutrition. Following a trial phase involving workshops and on-site consultations, the programme will be permanently integrated into the ECA's training programme and rolled out across the tourism industry.
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Project Results:
Development of training for hotel employees on sustainable food offerings
Improvement of the image of Egyptian tourism/diversification
Promotion of local food producers
Development of sustainable food training
The Sustainable Food industry project has shown that training hotel staff is crucial to achieving a sustainable food offering. This is the basis for the QTA sponsorship project: together with the Egyptian Chefs Association (ECA), a sustainable food training programme was developed to educate chefs, head buyers, F&B managers and managing directors on the topic of sustainable nutrition. The basis for this was the Sustainable Food Manual, which was adapted to the Egyptian context.
Two-stage test phase
The training programme was tested in two phases. First, 30 participants from ten hotels in El Gouna/Hurghada took part in a workshop on topics such as purchasing, food preparation and presentation, and waste prevention. Using the train-the-trainer method, the participants then passed on their knowledge to the rest of the hotel staff. The focus was on the following questions:
Where can local, seasonal and organic food be sourced?
How can food waste be avoided?
How can the quality of food be improved?
How can sustainable food be brought to the guest?
In a second step, five particularly committed hotels were selected from this group. Assessments were carried out there to evaluate implementation, and in-depth on-site training took place.
Evaluation and consolidation
Six months later, the ECA and Futouris evaluated the successes achieved and existing challenges and developed a reward system to recognise the hotels' participation in both training levels. After completion of the project, the ECA incorporated the sustainability training into its general training programme for chefs and into the Executive Chef Certification Programme. Futouris transferred the results to the tourism industry.
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