Stark contrasts exist in how we manage the food we have available. While in developing and transition countries food losses mainly happen post-harvest, in the urban and wealthier communities good food is wasted in retail stages of the supply chain and by consumers. Strategies to minimize food losses and waste along the chain can contribute to food security and sustainable food production.

In this course, we will look at ways to minimise losses, reduce food waste and explore alternative uses. Ultimately, reduction of losses contributes to food security.

During the course we will critically analyse the crop supply chain, and design sustainable alternatives with special attention to harvest practices, storage, spoilage and food waste management. The role and responsibilities of the various stakeholders will be addressed.

The training approach is interactive: we will use a mixture of lectures, discussions, group work and field trips with the aim to expose you, as far as possible, to all aspects of post-harvest and waste management. Meeting course colleagues from other countries, but with similar interests, leads to exchange of experiences and mutual learning. Participants’ case studies are the basis of the group work.