Coping strategies for food waste reduction in food supply chains: applications are now open!

Cremona Executive Education Program (CEEP) is launching Coping strategies for food waste reduction in food supply chains  a course which aims to present some of the issues related to food waste and losses occurring along the food-supply chain, with particular focus on logistics, distribution and final consumption. After presenting the issues in formal lectures, the course will develop these issue through case studies (at the logistic levels, at the distribution level, at the consumer level) and field trips, indicating which strategies and/or best practices could be developed to reduce food waste and losses. Policy implications will also be dealt with.

The courses will take place between May 4th-8th. FUSIONS coordinator Toine Timmermans will be one of the lecturer of the course. 

Programme

- Monday:

An integrated approach to reduce food losses and waste: barriers and solutions

- Tuesday:

Beyond satisfaction: the value touch points in the logistics food chain

How a 3PL (Third Party Logistic Service Provider) can contribute to reduce waste in the supply chain: some cases and examples

- Wednesday:

Visit to EXPO Milano 2015

- Thursday:

“Food Save Initiative”, global initiative on food loss and waste reduction (Save Food): issues, strategies, lessons learnt

 - Friday:

A statement from a non- profit organization

Presentation of the project “The Ambrosiano Refectory: the art of solidarity.

Please find a link to the website for more information. 

 


Copyright © 2016 | EU FUSIONS | Contact us
This project has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement no 311972.
“The views and opinions expressed in this website are purely those of the writers and may not in any circumstances be regarded as stating an official position of the European Commission.”