Food waste management: What works in practice
(Estimated learner time: 3 – 3.5 hours)
Course description
This course explores how to prevent and manage food waste in practical, realistic ways. It focuses on settings where waste managers can influence systems and practices directly, including markets, food businesses, institutions, and other organised waste generators. The course helps learners compare options, choose approaches that fit their context, and engage stakeholders in ways that are practical and sustainable.
Who this course is for
This course is for:
- waste managers
- advisors and consultants
- programme staff
- municipal officers
- sustainability leads working with food businesses
It is designed for people working with:
- cafés, restaurants, guesthouses, and hotels
- markets and food vendors
- schools, hospitals, and other institutions
- other organised food waste generators
This is not a household behaviour change course. Households are discussed for context, but the focus is on settings where waste managers can realistically influence prevention and management practices.
What learners will gain from this course
By the end of this course, learners will:
- explain why prevention is the most effective food waste strategy
- identify where food waste occurs in different sectors
- compare treatment and recovery options realistically
- use a decision tree to choose solutions that fit their context
- engage stakeholders using appropriate language and incentives
- design behaviour changes that are practical and sustainable
How to use this course
This course is designed to support practical decision-making. Focus first on the lesson introductions, key messages, and tools that help you compare options. Use the course to think through what is realistic in your own context, rather than looking for one universal solution.