Study Guide

Objective

After the course, the student can…
• Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses)
• Can use his / her expertise to develop companies or other organizations to prevent food loss
• Identify financial opportunities and limitations of food loss in working life
• Understand the importance of legislation and regulation related to food loss

Content

Introduction, objectives and practices, assignment
Food loss types and timely variation in food loss amounts
The economic meaning and environmental impact of food loss
Food loss business and utilization of food loss
Case studies and regulation

Assessment criteria, satisfactory (1)

The student knows the basics of food loss and lists the most important concepts related to loss. The student defines the main points of food loss in the food chain. He is able to calculate bills related to food loss. The student names the factors contributing to food loss and lists their effects in the food chain. He / she can identify the steps to reduce food waste in an individual company.

Assessment criteria, good (3)

The student describes the basics of food loss and explains the phenomena affecting it. The student summarizes measures to reduce food loss. The student is able to describe the circumstances and justify the use of certain practices to reduce food waste (applications, operating models). The student assesses the profitability of utilizing food waste and is able to list measures. Students will be able to explain concepts and apply their knowledge to the circumstances of an individual company.

Assessment criteria, excellent (5)

The student explains the phenomena on which the formation and utilization of food waste is based and interprets, calculates and comments on the related problems and concepts (species and legislation). The student explains the measures to reduce and utilize food waste and analyzes the factors affecting it. The student will be able to describe plans to reduce food waste for companies, compare different options and justify their choices and development proposals. The student compares the profitability factors of utilizing food waste and is able to analyze the development ideas aimed at it.

Further information

distance learning