Kateryna Fedosova

Title : Zero waste culinary in restaurants: Research and practical cases

Abstract:

This study explores the implementation of zero waste culinary practices within restaurant settings, offering insights and practical recommendations. Through online surveys and market analyses of global and Ukrainian restaurants, demand for waste reduction strategies was assessed. Additionally, a comprehensive review of literature pertaining to zero waste practices was conducted. The article emphasizes its practical contribution by presenting a collection of waste-free cooking recipes suitable for incorporation into restaurant menus. The research underscores the importance of sustainable culinary practices and offers actionable steps for reducing waste in restaurant operations. By embracing waste reduction techniques, restaurants can not only minimize their environmental impact but also meet the growing demand for sustainable dining options.

Audience Take Away:

• Demand for zero waste restaurants and cuisine in Ukraine.
• Literature review on zero waste practices.
• Case study with zero waste dessert recipes using aquafaba.
• Practical guidelines for waste reduction in the restaurant business.
• Example of a zero waste restaurant concept.

Biography:

Kateryna Fedosova, PhD, is an Associate Professor at Odesa National University of Technology, specializing in Restaurant Business. She is the Head of restaurant consulting group with over 10 years of experience in developing and promoting restaurants. She lectures on various courses and supervises students' projects (Culinary Arts, Technology of Catering Products, F&B Operations, etc). Dr. Fedosova actively participates in international conferences, conducts seminars, is a member of the Southern Association of UA Chefs, EuroCHRIE, La Foundation pour la Formation Hoteliere and others. Currently residing in Valencia due to the war in Ukraine and also is a guest lecturer at SRH Dresden School of Management.