This course highlights the fundamental concepts of Food Loss and Waste (FLW) and related challenges across the entire food value chain. It also provides some practical solutions on how we can tackle this problem together.
Study time
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7 hours.
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Duration
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4 weeks. |
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Languages currently available
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Target audience
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The primary audience primary audience is representatives from various sectoral associations (farmers, processors, retailers, etc.) extension services, and employees of food companies across the food value chain (processing, wholesale and retail and HoReCa). This group encompasses individuals involved in performance management, waste management, corporate social responsibility, or marketing, as well as employees, interested in understanding the cost of FLW to their companies and exploring potential solutions.
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Learning objectives
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- describe FLW and associated impacts;
- identify how reducing FLW contributes to more sustainable food systems beyond the quantitative reduction;
- explain multidimensional drivers of FLW and levers to reduce it;
- describe comprehensive strategies and frameworks to reduce FLW including multi-level collaboration;
- summarize the methods to design and evaluate interventions to reduce FLW; and
- describe existing tools and resources to monitor FLW.
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Course structure
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The course includes two live sessions with experts in food loss and food waste, six self-paced interactive modules (compulsory and elective) and group discussions in an online forum. A multiple-choice assessment must be successfully completed to obtain the course certificate.
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Topics covered
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- Introduction to Food Loss and Waste (FLW)
- Monitor, prevent and reduce FLW at the farm level
- Monitor, prevent and reduce FLW at the processing level
- Monitor, prevent and reduce FLW at the distribution level (retail sector)
- Monitor, prevent and reduce FLW in the Hotel, Restaurant and Catering sector (HoReCa)
- Design and evaluate interventions to reduce FLW
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