food waste prevention courses

Kitchen Innovations to Reduce Food Waste and Costs

A practical journey through the Food Waste Pyramid—solutions for commercial kitchens, from preventing waste and preservation hacks to smarter storage, redistribution, and repurposing ingredients that would otherwise end up in landfill.

  • Videos

  • Resources

  • Assessment

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Vp Product, google ventures

110 hours in total

Head of cx, salesforce

382 pages

Senior po, hello moday

24 challenges

Certificates

3 Certificates

Build a monitoring system that actually stops food waste

about this module
This module walks you through the full food waste pyramid, from the most impactful actions at the top to the last-resort options at the bottom.

You'll explore practical, real-world solutions across every level: monitoring and prevention, low-tech hacks and preservation, smarter storage, redistribution to those who need it, and repurposing ingredients before they're lost for good.

By the time you finish, you'll have a clear framework for tackling waste at every stage of your kitchen's operation — and the tools to start making changes straight away.
What you'll walk away with
Explore the Food Waste Pyramid and the key measures used to track and tackle waste at every level
Apply low-tech prevention and preservation hacks that work in any commercial kitchen environment
Explore redistribution and repurposing strategies that give surplus food a second life instead of a landfill destination
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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