Food Sustainability

highlights how systems thinking, and taking a sustainable food systems approach, can help to significantly improve our work in project and policy design for sustainable food systems development and transformation.

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Course Overview

Typical food manufacturing practices can contribute to air pollution, create non-potable water and contribute towards landfill disposal. These impacts are among so many other consequences which ultimately contribute towards global climate crisis. This course precisely provides the needful information about the relative impacts of Food Chain mismanagement and negative impact of generated organic & inorganic waste, towards environment by virtue of food processing operations.

Learning Objectives

1

Learners will be able to develop positive approaches to modify current practices in Food manufacturing domain to conserve, protect, and enhance natural resources as a part of improving sustainability.

2

Learners will be able to find new ways to protect and improve social well-being.

3

Learners will Gain a mastery on learning methods to effectively improve the necessary usage of resources crucial to sustainable agriculture.

4

Learners will be able to find effective ways to safeguard food supply chain.

5

Learners will be able to Identify alternate ways to reduce the waste impact on natural resources.

Course Outline

  • Introduction to Sustainability
  • Food Waste Impact
  • Effective Food Chain management
  • Identification of necessary control measures to mitigate with non-compliance in Food chain.
  • Management of Natural Resources

Who Should Attend?

This highly practical and interactive course has been specifically designed for:

This course in intended for General Public and for managing personals performing their obligation at: Food manufacturing Units, Government Entities, Hotels & Resorts, Regulatory Bodies, Facility Management, Environment Protection Agencies.

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