The No. 1 online course on Food Waste Prevention

Situation, Circularity, Metrics and Innovations

Why this course?

A third of all the food produced for human consumption is wasted every year. This 1.3 billion tons of food would be enough to feed three billion people. It is an absurdity considering that over 820 million people are suffering from hunger (WHO). Moreover, food waste has a huge environmental impact, generating large carbon, water, chemical and land footprints. From an economic perspective, Boston Consulting Group has estimated that this global food waste issue is worth $1.2 trillion, whilst also representing a $700 billion opportunity.


What you'll learn:

  • Change your perspective on the issue of food waste!
  • Understand why food waste is an important global issue and ways to prevent it
  • Learn about the principles of Circular Economy and the food waste pyramid
  • Acquire new skills and tools used in monitoring food waste in commercial kitchens
  • Be able to make informed decisions to help businesses grow sustainably
  • Identify relevant food waste solution providers

Is this course for me?

The online course on food waste prevention is designed for all graduate students, industry professionals, and leaders from across sectors. We have had culinary and hospitality students, NGO and government offers, and development agencies take the course.
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Course instructor

Benjamin Lephilibert, the Managing Director of LightBlue Consulting, is a food waste consultant with over 14 years working in parallel with international hotel groups, restaurants, hospitality and culinary schools, as well as government and development agencies to prevent food waste. 



 He was awarded as the Global Top 30 Champions of Environmental Sustainability in Hospitality and Tourism in 2021 by the International Hospitality Institute and has trained over 2,000 professionals. In addition to providing solutions against food waste (FIT Food Waste Monitoring Tech and The PLEDGE on Food Waste), he also speaks at international conferences, culinary and business schools, as well as sits as a counselor at the Franco-Thai Chamber of Commerce and a certified trainer for the Global Sustainable Tourism Council.

Course instructor

Benjamin Lephilibert, the Managing Director of LightBlue Consulting, is a food waste consultant with over 14 years working in parallel with international hotel groups, restaurants, hospitality and culinary schools, as well as government and development agencies to prevent food waste. 



 He was awarded as the Global Top 30 Champions of Environmental Sustainability in Hospitality and Tourism in 2021 by the International Hospitality Institute and has trained over 2,000 professionals. In addition to providing solutions against food waste (FIT Food Waste Monitoring Tech and The PLEDGE on Food Waste), he also speaks at international conferences, culinary and business schools, as well as sits as a counselor at the Franco-Thai Chamber of Commerce and a certified trainer for the Global Sustainable Tourism Council.

Testimonials

Discover what other organizations and students think about our course.

"The course provides you with key relevant concepts and tools to deeply understand the food waste phenomenon and undertake concrete actions to tackle it. It gives an overview of innovative solutions to prevent and manage surplus food, and KPI and tools to measure and monitor the impacts of food waste reduction initiatives."


– GIULIA BARTEZZAGHI, Director of Food Sustainability Observatory at Politecnico di Milano

"This isn't just a webinar, but a full course where you can really be trained by professionals and leaders of this field. It's a great way to learn more about food waste – especially the tools to reduce and monitor food waste, to know exactly where and how you can improve food waste management."


– NICOLAS DUBROCARD, Auditor at The PLEDGE on Food Waste and Lecturer at Paul Bocuse Culinary School

"This course shares explicit data and knowledge on the crisis of food waste globally, and explores the various strategies that are adopted by different stakeholders to tackle food waste problems. After joining the course, I am really excited to read up more on similar topics!"


– ANVIE LIN, Lecturer at School of Hospitality, Republic Polytechnic