Postgraduate Certificate in Lean Food Waste Management

• Lean Principles & Waste Reduction: This unit will cover the fundamental principles of Lean methodology and their application in reducing food waste. It will introduce concepts such as value stream mapping, continuous improvement, and the seven types of waste (overproduction, waiting, transportation, overprocessing, inventory, motion, and defects).

• Food Waste Management: This unit will explore the challenges and opportunities associated with food waste management, including the environmental, economic, and social impacts. Students will learn about best practices for measuring, monitoring, and reducing food waste in various settings, including food processing plants, distribution centers, and retail establishments.

• Life Cycle Assessment & Carbon Footprinting: Students will learn how to assess the environmental impact of food products and processes throughout their entire life cycle, from farm to fork. This unit will cover topics such as carbon footprinting, water footprinting, and other sustainability metrics, and their relevance to Lean food waste management.

• Policy & Regulation: This unit will explore the policy and regulatory landscape related to food waste reduction, including local, national, and international policies and regulations. Students will learn about the role of government, industry, and civil society in promoting sustainable food systems and reducing food waste.

• Innovative Technologies & Solutions: This unit will introduce students to emerging technologies and solutions for reducing food waste, including anaerobic digestion, food recovery networks, and food waste prevention programs. Students will learn about the potential benefits and limitations of these solutions, as well as the opportunities and challenges associated with their implementation.

• Sustainable Sourcing & Procurement: This unit will cover the role of sustainable sourcing and procurement practices in reducing food waste. Students will learn about the importance of building relationships with suppliers, implementing sustainable procurement policies, and promoting circular economy principles in the supply chain.

• Food Safety & Quality Management: This unit will explore the relationship between food safety and quality management and food waste reduction. Students will learn about best practices for ensuring food safety and quality, including Hazard Analysis and Critical Control Points (HACCP), food defense, and traceability.

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