Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Unilever offers a £3,000 business development course with Chris Barber

26 April 2012 by
Unilever offers a £3,000 business development course with Chris Barber

Unilever Food Solutions](http://www.unileverfoodsolutions.co.uk) is celebrating the launch of its Wise up on Waste toolkit six months ago by setting up a draw for operators to win a one-day business development course with [Chris Barber](http://www.christopherbarber.me.uk/) worth £3,000

Barber, a food consultant and former chef to HRH Prince of Wales, says his audit and reviews of kitchen waste management systems can save companies thousands of pounds each year by "casting a fresh eye on methods and practices that haven't been scrutinised from outside before."

The Unilever toolkit is packed with advice and tips to help caterers throw away less food waste and save money. St Cuthbert School in Torquay used the toolkit to eliminate pasta wastage in its canteen by reducing the serving pot from 20oz to 16oz after discovering that each student was wasting an average of 2oz of pasta and sauce per serving.

To enter the competition, simply fill in your details at [www.unileverfoodsolutions.co.uk/our-services/your-kitchen/waste_review](http://www.unileverfoodsolutions.co.uk/our-services/your-kitchen/waste_review) before the 30 June deadline.

Top waste-reducing tips from Barber include:

<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /?>

Don't fear freezing

Use pre-cooked fish dishes Fish is expensive and has a 'desperately short' shelf-life, so consider developing a menu using pre-cooked fish such as fish pies, fishcakes, fish ravioli, fish stews.

Efficient use of herbs Don't waste 50% of your ingredients by discarding the stalks of softer-stemmed herbs such coriander, parsley, and basil. Blend them with the leaves, or make a herb purée that creates no waste, saves on labour time and stays fresh for longer.

More hints can be found at [www.unileverfoodsolutions.co.uk/wastetools](http://www.unileverfoodsolutions.co.uk/wastetools).

[Click here to view more stories about responsible hospitality.](http://www.caterersearch.com/responsible-hospitality/)By Angela Frewin

E-mail your comments to Caterer Products here.

Tabletalk
Tabletalk
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.catererandhotelkeeper.com/tabletalk

Catererandhotelkeeper.com jobs

Looking for a new job? Find your next job here with Catererandhotelkeeper.com jobs

[Blogs on Catererandhotelkeeper.com ](http://www.catererandhotelkeeper.com/blogs) Catch up with more news and gossip on all Caterer's blogs
[E-newsletters](http://www.catererandhotelkeeper.com/email-newsletters.htm)[ For the latest hospitality news, sign up for our E-newsletters
Â
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!