Zero Waste Cooking – A Workshop | DUBLIN

When:  Apr 9, 2019 from 15:00 to 18:00 (IE)

Zero Waste Cooking – A Workshop



(*Please Note: You must be logged into your Chef Network account to register for this event)

We all have a role to play in making our kitchens more sustainable.

One place every chef needs to start is by looking at food waste; how much are you wasting, what is that costing, what is the environmental impact? Traditionally chefs have it drilled into them that nothing should be wasted and everything should get used, but how far do we really take that in our every day sourcing, prep and cooking?

What if truly everything could be used? What if the waste we accept as inevitable (e.g. peels, trimmings, coffee grounds, leftover milk) could be turned into products that add to your food offering, promote health and do your bit to help the planet (and maybe even save you some money).

Join Chef Conor Spacey on his zero food waste journey and start yours…learning a variety of interesting on-trend techniques along the way.


This event is for Chef Network Members and is aimed at professional chefs. Content will be most relevant to mid to senior level chefs.  


Themes/Topics/Techniques covered:

  • Sustainability
  • Food waste; what is wasted and how much
  • Preventing and tackling waste
  • Waste cooking
  • Techniques: fermentation, kombuchas, vinegars, dehydration, cheese-making
  • Food costings and improving margins


What will be covered:

  1. Where does waste come from, what are the typical waste products
  2. Fermentation from scratch
  3. How to make vinegars using waste products, how to make a mother & maintain it
  4. Kombucha making and how to grow a scoby
  5. Dehydration
  6. Cheese-making
  7. Cooking methods to avoid food waste
  8. How using waste products can improve your margin


What will you learn:

  1. Probiotics and fermentation
  2. Kefir grains and milk fermentation
  3. Soft cheese making and using the whey
  4. Using coffee grounds in food
  5. using skins and peels.
  6. how to eradicate the waste margin from your recipe costings


Structure/Format of the Workshop:

This is demo-style but highly interactive. You will have the opportunity to see, touch, taste & smell a range of products and the workshop will include demonstration of techniques used in their production.

Recipes will be shared.



Conor Spacey is Culinary Director of FoodSpace Ireland and a member of the Chefs Manifesto, a global community of chefs promoting sustainable food practices with the key objective of ending world hunger. Conor believes that every chef can play their part, big or small, in tackling issues like food waste and creating a better food system.

Conor started his career in the industry 27 years ago as a porter in the kitchen of a hotel in Reading. From there he has worked his way through the kitchens of many great restaurants and hotels right across the UK & Ireland to where he is today. He joined FoodSpace in February 2016.

COST: €45


BOOKING: Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. System will generate a receipt which will be emailed to you. Your place is not reserved until payment is received.
CANCELLATION: Cancellation is required by Tue 2nd April in order to receive a full refund. Cancel online or email

Hosted in partnership with

This workshop will be hosted in Musgrave MarketPlace Ballymun.
Musgrave MarketPlace is the only Irish owned national wholesale supplier to foodservice, retail and SME businesses across Ireland.

The Ballymun Food Emporium boasts state-of-the-art facilities including a specialist meat counter with bespoke butchery service, cheesemonger, fresh fish counter and a Food Theatre, making it the ideal location for this event. You can learn more about Musgrave MarketPlace by visiting


Musgrave Marketplace Ballymun
St. Margaret's Road
Dublin, D11 FN84

Pricing Information

Registration Price
All Registrants €45.00