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Hvordan å skape og selge menyplaner som er bærekraftige og lønnsomme

​Trinn 1 & 2 : hva er miljøbelastningen av mat, hva vi kan gjøre for å servere bærekraftige og lønnsomme måltider.

Er du kjøkkensjef eller utvikler du menyplaner? Her kan du lære om de viktigste miljøbelastingene av maten vår, og hvordan å skape og selge menyplaner som er mer bærekraftige og lønnsomme!

Vi feirer lanseringen av dette kurset med 30% rabatt! Kun 999kr (listepris er 1,500kr).

Kurset er basert på alle forskning IntoFood har gjørt med restauranter, hoteller og catering bedrifter, og prosjektene fra de siste 5 årene. Vi testet kurset med noen kokker også, og tok sine tilbakemeldinger for å gjøre det enda bedre. "Written by chefs, for chefs!"

Det tar omtrent 2 timer totalt, og består av korte videoer. Du kan ta kurset på en gang, eller like fort som du vil. Helt fleksibel.


Your Instructor


Will Nicholson
Will Nicholson

I have worked as a chef for the last 15 years, and for the last 5 of them I have worked with restaurants, caterers and hotels to help them to be more sustainable and profitable. I have an MSc in Green Economy, focusing on food sustainability and a passion for making sustainable solutions work in real life, not just on research papers!

I keep getting asked to give training courses for chefs, kitchen managers, F&B managers and front of house staff, so I thought it was about time to put these learning opportunities somewhere that everyone can access.


"Wow! What an interesting, knowledgeable and informative course Will has created. Filled with facts and figures, its a huge insight into how we can all help with food sustainability and create sustainable and profitable menus with just a little careful planning and forward thinking."

- Chef Dez Turland, Group Development Chef at Brend Hotels, UK

"The course was very interesting and informative, I’ve been in the industry for nearly 25 years and I didn’t know how much of an impact the food industry has on the things like the environment. It is a real eye opener from junior chefs to the more experienced Chef, and provides a useful insight for the future of the industry."

- Chef Mark Walsh, Head Chef at Harvey Nichols, UK

Frequently Asked Questions


When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

Get started now!