Designing Food Systems that Waste less and work better.
Tobie Puttock
Chef | Author | Sustainability Advocate | Food Systems Innovator
I help chefs and food businesses design waste out of their kitchens — including food waste, time loss, and unnecessary labour — without adding workload or complexity.
Through practical systems, whole-ingredient thinking, and real-world experience, I work with teams to reduce waste, improve margins, and build kitchens that actually run better day to day.
This isn’t about perfection or greenwashing.
It’s about smarter systems that make sustainability make commercial sense.
Our Featured Program
Circular Kitchen Accelerator
The Circular Kitchen Accelerator helps kitchens redesign menus, systems, and operations to reduce waste and improve performance. A practical, real-world framework built for consistency, profitability, and long-term sustainability.
What You'll Learn
Whole-Ingredient Utilisation
Learn how to maximise the use of whole ingredients as part of smarter kitchen systems — reducing waste, saving time, and improving efficiency.
Efficient Kitchen Systems
Discover how to streamline kitchen operations to improve consistency and sustainability — without adding complexity.
Smarter Sourcing Strategies
Learn how to source ingredients strategically as part of a wider kitchen system — enhancing value and reducing waste.
Our Curriculum
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Reframe how you see ingredients, value, and waste by uncovering what’s currently invisible in your kitchen.
You’ll create one focused, measurable improvement using the Week 1 framework and activity sheet. -
Learn how to design waste, labour loss, and inefficiency out of your kitchen systems. Using the Upstream Redesign Protocol, you’ll re-engineer batching, flow, storage, and visibility so costs never occur — delivering measurable gains in speed, consistency, and profit within days.
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Learn how to evaluate ingredient and supplier performance beyond price, and redesign sourcing decisions that reduce labour, stabilise food costs, and hard-wire margin protection into your kitchen.
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Reduce costly inconsistency by designing systems that support reliable outcomes without adding rigidity.
You’ll stabilize one high-impact area using the Week 4 framework and activity sheet. -
Translate real operational change into a clear, credible sustainability narrative for teams and customers.
You’ll shape aligned language and messaging using the Week 5 framework and activity sheet. -
Learn how to embed circular thinking so it scales, adapts, and continues to deliver value over time.
You’ll map practical next steps using the Week 6 framework and activity sheet.
Pricing & Access
Individual Access
Single Seat — $399 AUD
Full access to the Circular Kitchen Accelerator program.
Designed for individual chefs, operators, and food professionals.
Enrol now
Team & Organisation Access
For restaurants, hospitality groups, organisations, and institutions looking to implement Circular Kitchen Accelerator across a team.
Team pricing:
5 seats — $1,750 AUD
10 seats — $3,000 AUD
20 seats — $5,000 AUD
25+ seats — Contact for custom pricing
Team access is arranged manually to ensure the right setup and onboarding.
Get in touch to discuss team access
info@tobieputtock.com
Ready to Transform Your Kitchen?
Join the Circular Kitchen Accelerator today and equip yourself with the tools to cut costs, reduce waste, and enhance sustainability in your daily operations..