Eco-Responsible Cuisine Course
Master eco-responsible cuisine in professional gastronomy: design seasonal menus, reduce food waste, optimize local sourcing, and train your team in sustainable kitchen practices while maintaining profitability and enhancing your restaurant's culinary identity.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course teaches designing seasonal menus, sourcing locally within 60 miles, building supplier relationships, controlling food costs, reducing waste, optimizing prep and storage, creating SOPs, tracking impact, managing compost and donations, and communicating sustainability to guests and teams confidently.
Elevify advantages
Develop skills
- Seasonal menu design: create profitable, local, low-waste lunch menus quickly.
- Smart sourcing: establish reliable local supplier networks within 60 miles.
- Kitchen waste mastery: transform trims into stocks, ferments, and value-added products.
- Storage optimization: organize prep, FIFO, and preservation to reduce spoilage.
- Sustainability leadership: monitor waste KPIs and train staff on green SOPs.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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