Vegan Zero Waste Food Professional Course

The purpose of the program is to disrupt the status quo – by teaching professionals (and other people who are interested in cooking and saving the planet) not only how to cook local, vegan, zero-waste dishes, but to demand and contribute towards a restorative (rather than destructive) food system. As we teach you how to cook, we will talk to you about the problems in the current system and how you can help fix them. We will be working with local producers to ensure that the ingredients you use are local and zero-waste and that, when you have finished with the course, you are able to continue to support a system that is good and contributes to a sustainable food chain.

We are working with Zero Waste Canada so that after you have taken the course you have the knowledge to be certified as a zero-waste vegan professional. The hope is to build additional certifications after the program to certify and accredit practicing chefs having gone through the course as zero-waste vegan practitioners, and the organizations they work for as zero-waste or moving towards zero-waste.

The course consists of the following modules:

  1. Intro – the food system in North America is broken 
  2. Relearning what food tastes like – The impact of manufactured/ processed food on health
  3. Why vegan? Is this not extreme? – the environmental and health costs of eating animal products, and the economic costs of considering living beings our means of production
  4. Growing – where, what, when, how, and how much should we be growing?
  5. Distributing – getting food to where it needs to be, sustainably
  6. Packaging – costs and effects of packaging on food and the environment
  7. Thriving – food and holistic health; eating French fries and Oreos does not mean you’re vegan
  8. Thrifting – seconds; bulk 
  9. Composting – understanding and enacting “waste = food” and choosing foods with a thought to what can be done with the uneaten bits
  10. Inquiring – making sustainable choices requires consumers to constantly be asking tough questions
  11. Keeping the government accountable – a balanced food system requires all citizens take an active role in ensuring the people in charge consider our health and wellbeing to be top priority
  12. Sharing – the environmental, social and financial importance of eating together, eating slowly, and sharing food

The format of the course involves teaching you how to cook (generally a full meal with main, sides and dessert; although a few weeks will involve complementary items instead of a full meal) in a zero-waste environment (Lupii Café) while talking through the issues in the food system and how to participate positively to the system in the future. The course combines economics, business, nutrition, agriculture, politics, psychology, sociology, chemistry and philosophy. The components build on each other, in that issues we discuss earlier will be taken later as understood concepts and knowledge, as we go deeper and consider the broader implications of actions we take in the food system.

Inquiries :