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

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The assingments is a partly missing the real subject
The subject is schematic.
The work is unstructured and the boundaries are unclear
The results to be achieved are unclear.
There are development goals set for project work, but they remain loose and unsubstantiated.

Assessment criteria, good (3)

The assignment is useful and well-grounded for working life.
The assignment handle current issues, but it is common in the field
The work is based on knowledge and its limits are clear.
The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
The role of the working life is taken into account.

Assessment criteria, excellent (5)

The work is useful for practical activities and relevant for the working life and its development.
The work is relevant, new, creative, and demanding.
The limits are clear.
The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy