Course Objective

In accordance with Sustainable Development Goal 12.3, which aims to halve per capita global food waste by 2030, this training is designed to empower agro-food businesses with the skills and strategies necessary to tackle food wastage effectively. Participants will explore the environmental, economic, and social impacts of food wastage and learn about innovative prevention techniques and valorization methods. This comprehensive training will provide practical insights and best practices, enabling businesses to transform potential waste into valuable resources and contribute to a more sustainable future.

Prerequisites

Participants should have basic knowledge or experience in food safety, food production, or supply chain management.

Course Format

The course is divided into eight (8) comprehensive modules.

Each module begins with a theoretical presentation, followed by real-world case studies and expert insights. Participants will also develop a hands-on waste reduction plan, applying the concepts learned to their specific business contexts. The training will emphasize practical applications and actionable strategies to ensure participants can implement effective waste reduction measures.

Course Topics

• Introduction to Food Wastage
• Impact of Food Wastage
• Causes of Food Wastage
• Food Wastage Prevention
• Food Wastage Valorization
• Policies and Regulations
• Case Studies and Best Practices
• Q Pulse Consulting Waste Reduction Plan