After learning the keywords of food sharing and food waste reduction, you will find out how surplus food arises and how unsold or unserved food can still be put at good use, through re-use and re-distribution processes. You will also understand the criteria and operational processes that support an efficient and socially-oriented management of surplus food, and will discover how new materials and new packaging solutions can be used to enhance food safety and resources-efficiency.
This course is addressed to all those who are interested in reducing food waste and enhancing food security for people in need. Producers, food transformers, distributors, HoReCa enterprises and non-profit organizations, as well as consumers and citizens, can get new insights on issues such as the food waste hierarchy, food donation, healthy and responsible patterns of food consumption, food banking.
