Globally, about 14% of food is lost post-harvest up to the wholesale market, while another 17% is wasted at the retail and consumer level.

Organization

Key reasons to attend this course

Gain a general idea about the importance of addressing food loss and waste.
Have a workable definition of food losses and waste.
Obtain information on the main causes and drivers of food losses (micro, meso and macro levels).
Acquire knowledge of the current tools to quantify food losses and waste.
Gain insights into strategic approaches to prevent and reduce food losses and waste.
Know more about policy-based and action-based interventions.
Have a framework within which you can evaluate food losses and waste prevention and reduction strategies.

Guest lecturers

Bos-Brouwers, Hilke - Wageningen UR (the Netherlands)
Candeal, Thomas - IFWC (Belgium)
García-Herrero, Laura - JRC - EC (Italy)
Gil, José María - CREDA-UPC-IRTA (Spain)
Rolle, Rosa - FAO (Italy)
Vittuari, Matteo - Univ. Bologna (Italy)

Applied approach
(lectures, practical group work & round table and debate)

Leading international experts

Face-to-face and on-line modalities

English and Spanish simultaneous interpretation

Programme

Programme Timetable Brochure
  • 1. Opening session and presentation of the course (1 hour)
  • 2. Introduction (1 hour)
    • 2.1. Identifying the problem
    • 2.2. Why is it important to address this issue?
    • 2.3. Current figures
    • 2.4. Underlying drivers of FLW
    • 2.5. FLW hierarchy and potential interventions: basic concepts
  • 3. FLW: the concept (2 hours)
    • 3.1. Food Losses
      • 3.1.1. Mapping flows of food and resources
      • 3.1.2. Causes (macro, meso and micro)
    • 3.2. Food Waste
      • 3.2.1. Mapping flows of food and resources
      • 3.2.2. Causes (macro, meso and micro)
  • 4. Institutional FLW quantification and reporting (2 hours)
    • 4.1. FAO approach to measure food losses
    • 4.2. UNEP approach to measure food waste
    • 4.3. EU approach to measure food losses and waste
  • 5. FLW: theoretical frameworks and strategic approaches to design and implement interventions (6 hours)
    • 5.1. Theoretical frameworks
      • 5.1.1. Related to FL
      • 5.1.2. Related to FW
    • 5.2. Experimental design
      • 5.2.1. Related to FL
      • 5.2.2. Related to FW
  • 6. Policy-oriented interventions to reduce FLW (4 hours)
    • 6.1. Information and educational approaches: Nudging and behavioural change strategies to increase awareness
    • 6.2. Financial and market-based instruments
    • 6.3. Regulatory instruments: international and national strategies, laws and regulations
      • 6.3.1. EU Donation Guidelines
      • 6.3.2. Waste to resources: legislative barriers, technical options and sustainability considerations
    • 6.4. Voluntary agreements and multi-stakeholder partnerships
  • 7. Action-oriented interventions to reduce FLW across the food supply chain (6 hours)
    • 7.1. Upstream segments of the food supply systems
      • 7.1.1. At the farm level
      • 7.1.2. At the processing level
      • 7.1.3. At the wholesale level
    • 7.2. Downstream segments of the food supply systems
      • 7.2.1. At the retail level
      • 7.2.2. At the food service (restaurants and public canteens)
      • 7.2.3. At home
    • 7.3. Food distribution and social protection
  • 8. Impact assessment of interventions to reduce food losses and waste (4 hours)
    • 8.1. Evaluation framework
      • 8.1.1. Experimental design
      • 8.1.2. Effectiveness
      • 8.1.3. Efficiency
      • 8.1.4. Sustainability of the action over time
      • 8.1.5. Transferability and scalability
      • 8.1.6. Intersectoral cooperation
    • 8.2. Complementary tools
      • 8.2.1. FAO tools
      • 8.2.2. European Commission tools
    • 8.3. Trade-offs and burden shifting: how to prioritize interventions
  • 9. Practical work (6.5 hours)
    • 9.1. Exercises on quantification
    • 9.2. Exercises on impact assessment
    • 9.3. Presentation of results
  • 10. Final round table: What´s next? (2 hours)

Train at an outstanding international institution

Registration

The course is designed for professionals with a university degree and is addressed to decision-makers, administration officers, food producers, managers and marketers, technical advisors, researchers and NGO and NPO professionals working on or concerned with the implementation of programmes to reduce food loss and waste and, in general, with sustainability of food systems.

30 places will be available for face-to-face participation (lectures and practical work), and another 30 places will be available for on-line participation (lectures).

Knowledge of English and Spanish will be valued in the selection of candidates, since they will be the working languages of the course. The Organization will provide simultaneous interpretation of the lectures in these two languages.

Candidates may apply online at the following address: www.admission.iamz.ciheam.org

Applications must include the curriculum vitae and a copy of the support documents most related to the subject of the course.

Applications are open from 22 December 2022 to 5 February 2023. Deadline extended: to 23 April 2023 for candidates not requesting scholarships. Non-European candidates requesting face-to face participation should take note of the visa procedure deadlines.

Applications from candidates requiring authorization to attend the course may be accepted provisionally.

Registration fees for the course amount to 500 euro for face-to-face participation and 350 euro for online participation. This sum covers tuition fees only.

Candidates from CIHEAM and FAO member countries may apply for scholarships covering registration fees. In some cases scholarships may cover the cost of travel and full board accommodation. If you wish to request a scholarship, please complete the relevant section when you make your application online to participate in the course.

Candidates from other countries who require financial support should apply directly to other national or international institutions.

It is compulsory for participants to have medical insurance valid for Spain. Proof of insurance cover must be given at the beginning of the course. Those who so wish may participate in a collective insurance policy taken out by the Organization, upon payment of the stipulated sum.

CIHEAM Zaragoza

Av. Montañana 1005, 50059 Zaragoza, Spain

www.iamz.ciheam.org

iamz@iamz.ciheam.org

+34 976716000

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