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Catalogue

Food Waste Management: Metrics & KPIs (FWP-Operational)


Description

This course gives you the tools to set up and manage a food waste monitoring system in commercial kitchens. You will learn how to identify causes of waste, apply practical solutions, and use digital tools like the FIT system to collect and analyze data. 


The course also covers key metrics, KPIs, and cost-saving calculations, showing how managers, chefs, and teams can work together to cut waste, reduce costs, and boost efficiency.

Content
  • Welcome to your Class
  • Building a Monitoring System
  • Introduction
  • 1.1 Why Monitoring Food Waste Matters
  • 1.2 How to Monitor Food Waste Effectively
  • 1.3 What Type of Food is being Wasted?
  • 1.4 Setting Up Your Monitoring System
  • 1.5 From Data to Action
  • 1.6 Case Study: How Much Food Is Left in the Field?
  • Key Learnings & Additional Resources
  • Assessment
  • Financial Planning: Metrics and KPIs
  • Introduction
  • 2.1 Calculating Savings: Indicators
  • 2.2 Calculating Savings: Limitations
  • Knowledge Check
  • 2.3 Calculating the True Cost of Food
  • 2.4 Complementary Indicators
  • 2.5 Taking a Transversal Approach
  • 2.6 Connecting the Dots
  • Key Learnings & Additional Resources
  • Assessment
  • Conclusion
  • Next Steps
  • Final Assessment
Completion rules
  • All units must be completed
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