food waste prevention courses

Financial Basics: Quantifying Food Waste Reduction

A practical introduction to food waste monitoring, focusing on financial indicators and savings calculation.

  • Videos

  • Resources

  • Assessment

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Build a monitoring system that actually stops food waste

about this module
Many kitchens waste food that never shows up as a problem until you run the numbers.

This module teaches you how to calculate food cost percentage, portion costs, and the true financial value of every discarded kilo.

You'll work through practical exercises, real restaurant scenarios, and financial models that transform vague waste concerns into a boardroom-ready business case.

By the time you finish, you'll see every bin liner not as rubbish but as a figure on a P&L. And that shift is where serious savings begin.
What you'll walk away with
Master the core financial metrics 
Understand how to structure a waste costing model 
Identify the hidden cost centres where waste accumulates 
Meet the instructor

Benjamin Lephilibert

Ben Lephilibert is a leading expert in food waste prevention and the Founder & CEO of LightBlue, a UN-awarded technology and consultancy firm.

He is also the co-founder of The PLEDGE on Food Waste certification and the designer of the award-winning FIT Food Waste Monitoring Technology, widely used by hospitality and food service operators.

Recognized among the Top 30 in Environmental Sustainability in Hospitality and Tourism (2021) by the International Hospitality Institute, Ben brings deep industry expertise and real-world experience to every lesson.

With over 5,000 professionals trained and more than 500 projects delivered across 30+ countries, he has dedicated his career to helping businesses reduce waste, improve operational efficiency, and generate measurable sustainability impact.
Patrick Jones - Course author
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Zero Food Waste in Kitchen

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