I am familiar of the definitions of food waste and food loss
I am familiar with the environmental, economic and social implications of food waste
I am familiar with the EU and national policies on prevention of food waste
I am familiar with the food waste management hierarchy
I am familiar with the main challenges of addressing food waste
I am familiar with the definitions of avoidable and unavoidable food waste in the HORECA sector
I am familiar with the main causes of pre-kitchen waste, kitchen and post-kitchen waste
I am familiar with the definition of zero-waste strategy in the HORECA sector
I am familiar with the main financial, technical and socio-cultural barriers of adopting a zero-waste strategy
I am familiar with the main financial, environmental and social benefits of adopting a zero-waste strategy
I am familiar with the segregation of different waste streams
I am familiar with the available approaches on measuring and monitoring food waste
I am familiar with the general measures to prevent and reduce avoidable food waste
I am familiar with the pre-kitchen measures to prevent and reduce avoidable food waste
I am familiar with the kitchen measures to prevent and reduce avoidable food waste
I am familiar with the post-kitchen measures to prevent and reduce avoidable food waste
I am familiar with the separate collection systems in the HORECA sector
I am familiar with the strategies to manage unavoidable food waste in the HORECA sector
