Get this course ($199.00)

Food Waste Prevention Course (FWP-AD)


Description

This Foundation Course provides a comprehensive exploration of food waste prevention. Through practical insights and case studies, you’ll understand not only the global scale of the issue, but also the operational challenges businesses face today. You will:

  • Explore the global state of food waste and why it matters.

  • Examine the food supply chain from farm to fork, focusing on its inefficiencies and opportunities to reduce waste.  

  • Learn about key frameworks, policies, and industry solutions for tackling waste.

  • Gain hands-on knowledge to design and implement a food waste monitoring system in commercial kitchens.

  • Master metrics, calculations, and tracking methods to measure waste, evaluate costs, and improve efficiency.

  • Discover innovative solutions and case studies driving zero waste to landfill initiatives.

By the end of the course, you’ll be equipped with the tools and strategies to reduce waste, cut costs, and drive sustainable change.

Content
  • Course Overview
  • Section 1: The 1.6 Billion Tons Crisis
  • 1.1 Linearity, SDGs and Food
  • 1.2 State of Global Waste
  • Minigame: Facts about Global Waste
  • Minigame: What are the proportions of each type of global waste?
  • 1.3 Food Waste: Definitions and Challenges
  • Minigame: Definitions of Food Waste
  • 1.4 The Social Absurdity
  • 1.5 Food Wastage Footprint by the UN FAO
  • Minigame: Paradox of Food Waste
  • 1.6 The Environmental Foodprint
  • Minigame: Food and its Multiple Impacts
  • 1.7 The Water Footprint of Popular Ingredients
  • 1.8 The USD 1.2 Trillion Problem
  • 1.9 The High ROI of Food Waste Action
  • Minigame: ROI on Food Waste
  • 1.10 Regulation around Food Waste
  • Minigame: Regulations around Food Waste
  • 1.11 The 4 Gaps
  • Minigame: Common Misunderstandings around Food Waste
  • 1.12 Case Studies and Key Learnings
  • Conclusion of Section 1
  • End of Section 1 - Quiz
  • Section 2: From Farm to Fork
  • 2.1 A Globalized Food System
  • Minigame: A Globalized Food System
  • 2.2 The Complex Food Supply Chain and the Effect of COVID-19
  • Minigame: The Complex Food Supply Chain
  • 2.3 Food Loss and Waste around the World
  • Minigame: Food Loss and Waste
  • 2.4 Food Waste along the Supply Chain
  • Minigame: Stages of the Supply Chain
  • 2.5 Introduction to the Principle of Circular Economy
  • 2.6 Circular Economy by European Environment Agency
  • Minigame: Circular Economy Principles
  • 2.7 Circular Economy for Food and the Catalytic Role of Cities
  • Minigame: Circular Economy in Cities
  • 2.8 The Food Waste Hierarchy (the Pyramid)
  • Minigame: The Food Waste Pyramid
  • 2.9 Circular Economy – The Cassava Story by STEAM Platform
  • 2.10 Recycling of Grease and Cooking Oil by Dubai Municipality
  • 2.11 Case Study 1: Using Insects to Tackle Food Waste
  • 2.12 Case Study 2: Coffee Grinds Running London Buses
  • 2.13 Case Study 3: from Bread Surplus to Tasty Beers
  • 2.14 Case Study 4: Imperfect Fruits to Jams and Upcycled Food Definition
  • 2.15 Case Study 5: Vegan Leather and Key Learnings
  • Conclusion of Section 2
  • End of Section 2 - Quiz
  • Section 3: Food Waste Monitoring System
  • 3.1 Why Monitoring Food Waste?
  • Minigame: Solutions towards Zero Food Waste
  • 3.2 How to Monitor Food Waste to Understand WHY?
  • 3.3 How to Monitor Food Waste to Understand WHAT?
  • 3.4 Food Waste Monitoring System in Practice
  • 3.5 FIT Digital Recording System
  • 3.6 Key Features of FIT Web Cloud-based Software
  • 3.7 Transversal Approach to Tackling Food Waste
  • 3.8 Collecting Data, then What?
  • 3.9 Practical Recommendations to Tackle Plate Waste
  • 3.10 Practical Recommendations to Tackle Preparation Waste
  • 3.11 Practical Recommendations to Tackle Buffet Waste
  • 3.12 Practical Recommendations to Tackle Spoilage Waste
  • 3.13 Case Study: Food Loss at the Farm Level
  • 3.14 Key Learnings
  • Conclusion of Section 3
  • End of Section 3 - Quiz
  • Section 4: Metrics, KPIs, and Efficiency
  • 4.1 Food Cost Percentage and Some of its Limitations
  • Minigame: Food Cost Percentage
  • 4.2 Savings Calculated from Food Cost Percentage
  • 4.3 Savings Calculated from Cost per Cover
  • Minigame: Savings Calculated from Cost per Cover
  • 4.4 Savings Calculated from Food Waste Reduction
  • 4.5 Challenges and Limitations in the 3 Cost Saving Calculations
  • Minigame: Cost of Savings
  • 4.6 What is 1kg of Food Worth?
  • Minigame: What is 1kg of Food Worth?
  • 4.7 Complementary Indicators to Assess Food Efficiency
  • Minigame: Indicators of Food Efficiency
  • 4.8 The Rationale for a Transversal Approach
  • Minigame: Transversal Approach
  • 4.9 The Role of General Manager
  • 4.10 The Role of Human Resources
  • 4.11 The Role of Finance
  • 4.12 The Role of Executive Chef
  • 4.13 Team Work in Action
  • 4.14 Parallel between Modules and Practical Implementations
  • 4.15 Key Learnings
  • Conclusion of Section 4
  • End of Section 4 - Quiz
  • Section 5: Innovative Solutions to Zero Waste to Landfill
  • 5.1 Introduction to Solutions along the Food Waste Pyramid
  • Minigame: Solutions towards Zero Food Waste
  • 5.2 Monitoring Technology Solution Providers
  • 5.3 Storage and Inventory Improvement
  • 5.4 Smart Packaging
  • 5.5 Food Rescue for Human Consumption
  • 5.6 Transforming Food Waste into Value
  • 5.7 Case Study: Zero Food Waste to Landfill Event - MICHELIN GUIDE
  • 5.8 Introduction to The PLEDGE™ on Food Waste
  • 5.9 The PLEDGE™, a Multi-layer Solution Nurturing the Local Ecosystem
  • Conclusion of the course
  • Final Assessment
  • Thank you for Attending this Masterclass on Food Waste Prevention
  • Feedback Survey
Completion rules
  • You must complete the test "Final Assessment"
Back