Food Waste Reduction and Management Training Course

Overview:
This course equips participants with the knowledge and tools to tackle food waste challenges through innovative strategies and sustainable management practices. Focusing on waste reduction, resource optimization, and recycling, the course empowers attendees to implement solutions across the supply chain—from production to consumption. Through case studies, workshops, and practical exercises, participants will learn to develop actionable plans for reducing food waste and contributing to a more sustainable food system.

Objectives

By the end of this course, participants will:

• Understand the causes, impacts, and scale of food waste globally.
• Learn strategies for reducing food waste across agricultural, retail, and consumer levels.
• Explore innovative technologies for waste management and recycling.
• Gain insights into policy frameworks, business models, and best practices for food waste reduction.
• Develop actionable plans to implement food waste management strategies in specific contexts.

Who Should Attend?

This course is designed for:

• Farmers, food producers, and supply chain managers.
• Retailers, food service providers, and hospitality professionals.
• Policymakers, NGOs, and community leaders addressing food security and sustainability.
• Researchers, educators, and students in agriculture, food systems, or environmental sciences.
• Entrepreneurs and innovators working in food technology and waste management.

Day 1: Understanding Food Waste and Its Impacts

Overview:
Participants will explore the causes, scale, and consequences of food waste at global and local levels.

Sessions:

1. The Scale and Causes of Food Waste Across the Supply Chain
2. Environmental, Social, and Economic Impacts of Food Waste
3. Global Initiatives and Goals for Food Waste Reduction (e.g., SDG 12.3)
4. Workshop: Mapping Food Waste Hotspots in Your Organization or Community

Key Takeaways:

• Understanding the scale and drivers of food waste across the supply chain.
• Insights into the impacts of food waste on sustainability and food security.
• Ability to identify food waste hotspots in specific contexts.

Day 2: Food Waste Prevention and Reduction Strategies

Overview:
This day focuses on strategies to prevent and reduce food waste across production, distribution, and retail stages.

Sessions:

1. Reducing Waste at the Production Level: Harvesting, Storage, and Transport
2. Innovative Solutions for Retailers: Inventory Management and Dynamic Pricing
3. Consumer-Level Waste Reduction: Education and Behavior Change
4. Workshop: Designing a Food Waste Reduction Plan for a Specific Stage of the Supply Chain

Key Takeaways:

• Knowledge of strategies to prevent food waste at different supply chain stages.
• Skills to engage consumers and stakeholders in waste reduction efforts.
• Practical experience in designing targeted waste reduction plans.

Day 3: Food Waste Recycling and Circular Economy Approaches

Overview:
Participants will learn how to manage unavoidable food waste through recycling, composting, and repurposing.

Sessions:

1. Turning Food Waste Into Resources: Composting and Bioenergy
2. Innovative Technologies for Food Waste Recycling
3. Circular Economy Models in Food Waste Management
4. Field Activity: Demonstrating Composting and Recycling Techniques

Key Takeaways:

• Knowledge of recycling and circular economy approaches to food waste management.
• Insights into technologies for transforming food waste into valuable resources.
• Hands-on experience in implementing recycling and composting techniques.

Day 4: Policy Frameworks and Business Models for Food Waste Management

Overview:
Participants will explore regulatory frameworks, policies, and innovative business models that promote food waste reduction.

Sessions:

1. Policies and Regulations for Food Waste Management
2. Business Models for Reducing and Monetizing Food Waste
3. Collaborating with Stakeholders: NGOs, Governments, and Businesses
4. Workshop: Developing a Policy and Business Model for Food Waste Management

Key Takeaways:

• Understanding policy and regulatory frameworks for food waste management.
• Knowledge of business models that monetize and reduce food waste.
• Skills to collaborate with stakeholders to implement food waste solutions.

Day 5: Developing Action Plans for Food Waste Reduction and Management

Overview:
The final day focuses on creating comprehensive and actionable plans for food waste reduction and management.

Sessions:

1. Steps to Create a Food Waste Management Action Plan
2. Monitoring and Evaluating Food Waste Reduction Initiatives
3. Case Studies: Lessons Learned from Successful Food Waste Management Programs
4. Final Workshop: Creating a Customized Food Waste Reduction Action Plan

Key Takeaways:

• Skills to develop and implement a food waste management plan.
• Techniques for monitoring and evaluating the effectiveness of waste reduction initiatives.
• A detailed action plan tailored to specific food waste challenges and opportunities.