The Egyptian Chefs Association has just concluded another in-depth training session on sustainable food practices as part of the phase 2 of “The Sustainable Kitchen” training program at the Hilton Hurghada Resort.
As much as 50% of all food produced in the world ends up as waste every year. But how much water is needed to produce it?
Adjust menus to reduce use of meat, water intensive items, and food imports. Introduce diet and light foods on menu. Start herb and vegetables gardens on …
The Egyptian Chefs Association launched phase 2 of “The Sustainable Kitchen” training program in El Gouna, Hurghada. This phase consisted of a Best Practice Sharing Session among all participating hotels and On-Premise training in food sustainable practices at two of the Orascom hotels.