This course highlights the fundamental concepts of Food Loss and Waste (FLW) and related challenges across the agrifood systems. It also provides some practical solutions on how we can tackle this problem together.
Study time
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5 hours.
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Languages currently available
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Target audience
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The primary audience includes representatives from sectoral associations (farmers, processors, retailers, etc.), extension services, and employees of food businesses across the food value chain (processing, wholesale and retail and HoReCa). This audience encompasses professionals involved in performance management, waste management, corporate social responsibility, and marketing, as well as those interested in understanding the costs of FLW for their organizations and identifying 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.
- Describe existing tools and resources to monitor FLW.
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Course structure
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The course consists of six self-paced interactive modules (two compulsory and four elective), followed by a multiple-choice assessment.
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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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