Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Reverse Osmosis (RO) is a pressure-driven membrane process used for purification of water. In all pressure-driven membrane processes, water passes through the membranes more easily than the contaminants that are being removed. However, not all of the water supplied to an RO membrane passes through the membrane. The two water streams of differing water quality are produced in the RO process: Learn more about Aqua Hygiene products such as water filter | Water Purifier | Water Softener | Whole House Filtration visit https://www.waterfilterdubai.com/
Spot Zero reverse osmosis system - Leading sea water RO system, Coast effective and ease of maintanance.Spot Zero RO System for marine yachts and sail boats.
Reverse Osmosis (RO) is a pressure-driven membrane process used for purification of water. In all pressure-driven membrane processes, water passes through the membranes more easily than the contaminants that are being removed. However, not all of the water supplied to an RO membrane passes through the membrane. The two water streams of differing water quality are produced in the RO process: Learn more about Aqua Hygiene products such as water filter | Water Purifier | Water Softener | Whole House Filtration visit https://www.waterfilterdubai.com/
Spot Zero reverse osmosis system - Leading sea water RO system, Coast effective and ease of maintanance.Spot Zero RO System for marine yachts and sail boats.
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Plane
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
مدرب معتمد من WACS للمحترفين في تعليم الاستدامة في مجال الطهي
الشيف منتصر مسعود
المعلم الرئيسي تعليم الاستدامة لمتخصصي الطهي
حول طهاة العالم | حول تحدي الشيفات العالمي | حول Feed The Planet
Sustainability Education Trainer - Code of Conduct.pdfMontaser Masoud
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
مدرب معتمد من WACS للمحترفين في تعليم الاستدامة في مجال الطهي
الشيف منتصر مسعود
المعلم الرئيسي تعليم الاستدامة لمتخصصي الطهي
حول طهاة العالم | حول تحدي الشيفات العالمي | حول Feed The Planet
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. A Special Molecule
Without water, there is no life. It is one of
the most important molecules on earth.
The human body is made of
50-75% water, depending on
age and sex.
Water is the most abundant
molecule on earth
Water dissolves more substances
than any other liquid
Water exists as a gas, liquid, and
solid on our planet
Water has a neutral pH (7.0)
Water on earth:
96-7% salt water
2% ice
1% consumable
H₂O
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3. Our Water Journey
• Water on earth
• Water availability for human activities
• Water in foodservice and where we get it
• Conserving water and using it wisely
• Foodservice chemicals
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5. Water Availability
To see water from a global standpoint, consider these figures:
In the last century,
global water use
has increased twice
as fast as
population growth. Globally, each
person drinks
2-4 liters of
water each day
Approximately 3.5
million people die
each year due to
inadequate water
supply, sanitation,
and hygiene.
Water for
agriculture will
need to increase by
19% by 2050 to
feed the world
population. 70% of
water is used for
food production
3.5. billion
people (half of
world
population) lives
in cities and
requires vast
amounts of
water
Source: UN-WaterThematic Factsheets
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6. Water Availability
One vexing problem of water availability is that we are
polluting the very water we need for consumption.
80% of sewage in
developing countries is
discharged untreated
directly into water
bodies.
Globally, each
person drinks 2-4
liters of water each
day
The biodiversity of
freshwater ecosystems
has been degraded
more than any other
ecosystem
Industry dumps an
estimated 300-400
metric tons of
polluted waste in
waters every year
Nitrate from
agriculture is the most
common chemical
contaminant in the
world’s ground
aquifers
Source: UN-WaterThematic Factsheets
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7. Water Availability And Climate Change
Climate change is and will continue to affect the world’s
supply of drinking water. What will make this problem
more severe is the growing unpredictability of weather
patterns due to climate change.
• Increased droughts
• Increased severe weather events
which can pollute water supplies
due to runoff and flooding
• Rising oceans that can increase
the salinity of fresh water
supplies
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8. Water, Climate Change And Human Action FEED
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9. Water, Climate Change And Human Action
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10. Where Do We Get Our Water?
Potable water is water that
is safe enough for human
consumption.
• Tap water and municipal water
systems
• Wells/ground water
• Surface water
• Desalinated water*
• Precipitation
Greywater is water coming
from sources where the
water has been used for
anything but sewage. It has
many uses but is not
potable.
*Desalinating water
requires much energy
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11. Water And Foodservice
Where do we use water in foodservice? How many
activities can you list?
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12. Where And Food
Consider the following foods:
450 g bread=731 l water
450 g chicken=1890 l water
250 ml coffee=132 l water
450 g corn- 416 l water
1 egg=189 l water
150 g orange=49 l water
Water is strongly linked to
agriculture and animal
husbandry. It is also linked
to food manufacturing and
cooking.
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13. Cooking And Kitchen Equipment
Using boilerless steamers
vs. steamers with boilers
will save large amounts of
water.
Photos Courtesy of:The PG&E Food Service Technology Center—fishnick.com
When purchasing cooking and kitchen equipment like ice machines,
steamers and combi ovens, be sure to take into account how efficient
they are with water usage. Over the life of the product, this can result
in significant savings.
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14. Washing And Sanitizing
Dish sprayers Hand washing
Dishwashers
Install low-flow
spray-rinse valves,
replacing older water-
intensive models
Install tamper-proof
aerators on hand
sinks which can save
up to 40% water and
still wash hands
effectively.
Choose water efficient
dishwashing machines
If there are water
troughs in use, only keep
on when needed
Only run fully loaded
dish racks through the
dishwasher
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15. Restrooms
Every foodservice establishment provides toilets for
patrons and employees. Toilets use large amounts of
water that can be reduced.
Waterless urinals
remove the need for
water completely.
Many toilets now
offer the option to
use a small or large
flush.
Low flush toilets
(also called High
Efficiency Toilets
(HET)) and urinals
use only the
amount of water
needed to properly
flush.
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16. Landscaping And Outdoor Cleaning
When cleaning outside,
assess whether water is
even necessary. i.e. using a
broom instead of a high
pressure spray. If water is
needed, minimize its use.
Watering outdoor grass and plants can
consume large amounts of water. To
reduce this, consider the following:
• Install timers so that a only a
prescribed amount of water is used
and at the right times.
• Consider planting less water intensive
landscaping.
• Consider planting native plants that are
best suited to the locale.
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17. Dining Room
The largest use of water in
the dining room is drinking
water. To reduce this:
• Ask guests if they want
water. Do not pour it
automatically.
• Use ice only as needed.
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18. Maintenance
Have you ever seen something like this in the kitchen? Have you ever seen
a leaky pipe or facet?
Photos Courtesy of:The PG&E Food Service Technology Center—fishnick.com
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19. Kitchen Behaviours
In many countries, thawing
frozen product under a steady
stream of cold running water is
acceptable and even
recommended. It is a huge
waste of water!
Have you ever seen water
running and no one using
it? Have you ever seen a
steamer left on in the
kitchen with no food being
cooked? Changing
behaviors can save water
and help profitability.
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20. Foodservice Chemicals
Cleaning products
Sanitizers
Degreasers
Deliming agents
Polishes
Pesticides
Volatile organic compounds
Paint
Glass cleaners
Restaurants use many chemicals on a daily basis.
This too is part of acting sustainably.
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21. Foodservice Chemicals
Chemicals routinely used in
foodservice can be
problematic:
Toxic to humans with serious
side effects or even death.
Polluting waste streams if
improperly disposed.
Polluting water supplies if
washed down the drain.
Education and proper
selection of cleaning materials
can avoid these outcomes!
To learn more:
Green Seal
Green Shield Certified
UL Ecologo
Greenguard
Chlorine Free Products Assoc.
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22. Foodservice Solutions
Common product Replacement
Glass washing solution Water and vinegar
Bleach based surface sanitizer Hydrogen peroxide, ozonated water
Oven cleaners Frequent washing and scrubbing. Baking soda can also be
effective.
Pesticides and insecticides Frequent and thorough cleaning of the facility. Work
with pest control operator on using less toxic solutions
and traps. Boric acid is a good alternative to highly toxic
poisons.
Petroleum based floor cleaners Vegetable oil or water based floor cleaners
Paper towels and rags for cleaning surfaces Microfiber cloth that lasts longer, is washable, and cleans
very effectively.
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23. Exercise
Find a real leak or simulate a small leak. Using a timer, find out
how long it takes to fill a one-ounce measuring cup.
Photos Courtesy of:The PG&E Food Service Technology Center—fishnick.com
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24. Exercise
Remember
that a gallon
equals
roughly 4
liters.
Seconds to Fill One
Ounce
Gallons per Day
Wasted
12 56
11 61
10 68
9 75
8 84
7 96
6 113
5 135
Using this chart, find out how much water your leak is wasting every day:
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