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Master Class: Food Waste Prevention and the $700 Billion Opportunity

Situation, Circularity, Metrics and Innovations

ON-DEMAND LEARNING
learn at your own pace,
anywhere and anytime

BOOST YOUR CAREER
learn the tools and practices of food
waste management from professionals

CERTIFICATE OF COMPLETION
earn a certificate upon
successful completion

 MASTERCLASS OVERVIEW

Designed on 10 years of hands-on experience & knowledge building

They trusted us:

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Why this course?

One-third of all food produced for human consumption is wasted every year. These 1.3 billion tons of food would be enough to feed 3 billion people. This situation is an absurdity when considering that over 820 million people are suffering from hunger (WHO). Food waste also has a huge environmental impact, creating large carbon, water, chemical and land footprints on our systems. From an economic standpoint, BCG estimates that this global food waste issue is worth $1.2 trillion, whilst also representing a $700 billion opportunity.

LightBlue's mission is to reconcile business excellence, sustainability, and outstanding ROI. Through 9 years of relentless efforts, we have gained unique expertise in food waste prevention. We are convinced that awareness-raising and capability building are keys to achieving the UN Sustainable Development Goals. Preventing food waste is one of the most effective solutions to fight climate change, and this is why we want to share our expertise and insights to equip professionals with new skills and in-depth knowledge to take action and broaden the impact.

Quick Facts

Length

5 x 2hrs self-learning modules

Language

English

Certificate

*for successful candidates

Instructors

Benjamin Lephilibert,

Lauren Kharouni

Delivery

on-demand

What will I get out of this course?

Upon completing the course, you will be able to:​

  • Approach food waste as a systemic issue

  • Recognize and describe the main food waste generation points along the supply chain

  • Interpret performance metrics used in measuring food efficiency of F&B operations

  • Gather and interpret food waste data

  • Use and apply tools and techniques to minimize food waste in F&B operations

  • Make informed recommendations for businesses

  • Apply Zero Food Waste to Landfill principles

  • Learn to use and prioritize Food Waste Solutions based on the pyramid

  • Identify relevant food waste solution providers

Who takes this course?

Various industry professionals, government officials, NGO officers involved in agri-business or sustainability, lecturers or graduates in the F&B, hospitality, and tourism sectors, and CSR executives who want to deepen their knowledge of food waste have taken this course. 

However, this course is also suitable for anyone looking for a comprehensive program that will help them acquire a new set of skills and tools to tackle food waste issues. ​

Once you completed all the modules and passed the final test (a minimum score of 75%), you will be awarded a Certificate of Excellence to boost your profile!

Explore the modules
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Module 1: The 1.6 billion tons crisis

This module will provide you with an overview of the state of global waste, highlighting the urge to act on the impacts of food waste: economic, environmental, and social... More

Meet your instructor

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Benjamin Lephilibert

Founder & Managing Director of LightBlue

  • 12 years of experience in hotel sustainability

  • Awarded Top 30 in Environmental Sustainability in Hospitality and Tourism 2021 by International Hospitality Institute

  • LinkedIn

Course coordinator

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Ornrumpa Amornkasemwong

Junior Manager, Business Development & Digital Marketing

 

For any queries, please feel free

to get in touch with us at learning@lightblueconsulting.com.

88% would recommend this training to colleagues
97% were satisfied with the course interventions
98% found the course content very useful

Hear what others say about the course!

What our participants say...

"I found this course to be very comprehensive. The chapters are well presented and full of information."

- Juliette, FERRANDI Paris (Culinary School)