Module 1: Understanding Post-Harvest Loss and Food Waste

• Definitions and distinctions: Post-harvest loss (PHL) vs. food waste (FW).
• Global scale and magnitude of PHL and FW: Statistics and economic impacts.
• Environmental implications of PHL and FW: Resource depletion, greenhouse gas emissions.
• Social and economic impacts on food security and livelihoods.
• The Sustainable Development Goals (SDGs) and targets related to PHL/FW.
• Practical session: Group discussion on personal experiences with food waste and identification of common loss points in local food systems.

Module 2: Causes and Hotspots of Post-Harvest Loss

• Causes of PHL: Pre-harvest factors (e.g., pests, diseases), harvest factors (e.g., timing, methods).
• Post-harvest factors: Handling, storage, transportation, processing, marketing.
• Critical loss points in different food value chains (e.g., grains vs. perishables).
• Factors influencing food spoilage: Biological, chemical, physical.
• Impact of climate and environmental conditions on PHL.
• Practical session: Value chain mapping for a selected food commodity, identifying potential loss hotspots at each stage.

Module 3: Post-Harvest Technologies for Cereals and Grains

• Principles of proper grain drying: Natural vs. mechanical drying.
• Safe storage structures: Traditional methods, improved silos, hermetic bags.
• Pest and mold control in grain storage.
• Quality assessment of grains: Moisture content, purity, damage.
• Handling and transportation best practices for bulk grains.
• Practical session: Demonstrating the use of a moisture meter and discussing the importance of proper drying for grain quality.

Module 4: Post-Harvest Technologies for Fruits, Vegetables, and Perishables

• Principles of handling perishable produce: Minimizing damage, maintaining freshness.
• Pre-cooling and hydro-cooling techniques.
• Appropriate storage conditions: Temperature, humidity, ventilation.
• Packaging solutions for fruits and vegetables to reduce bruising and spoilage.
• Sorting, grading, and quality control for fresh produce.
• Practical session: Hands-on inspection of different fruits/vegetables to identify signs of post-harvest damage and spoilage.

Module 5: Food Processing and Value Addition for Waste Reduction

• Role of processing in extending shelf life and reducing waste.
• Basic food processing techniques: Drying, fermentation, canning, freezing.
• Transforming 'ugly' or excess produce into value-added products.
• Product development and diversification from raw materials.
• Economic benefits of value addition for smallholder farmers and enterprises.
• Practical session: Brainstorming value-added products from a hypothetical surplus of a specific fruit or vegetable.

Module 6: Sustainable Packaging and Cold Chain Management

• Functions of food packaging: Protection, containment, communication.
• Types of sustainable packaging materials and their environmental impact.
• Principles of cold chain management: Importance of temperature control.
• Refrigeration technologies for small and large scale.
• Logistics and transportation in maintaining cold chain integrity.
• Practical session: Evaluating different packaging materials for their suitability for fresh produce and discussing cold chain challenges.

Module 7: Addressing Food Waste at Retail and Consumer Levels

• Causes of food waste in retail: Overstocking, aesthetic standards, expiry dates.
• Strategies for retailers to reduce waste: Inventory management, food donation programs.
• Food waste in the hospitality and food service sectors.
• Consumer behavior and food waste: Awareness, meal planning, storage.
• Public awareness campaigns and educational initiatives.
• Practical session: Discussing personal food waste habits and identifying practical strategies for reduction at home.

Module 8: Policy, Governance, and Legal Frameworks for PHL/FW Reduction

• National policies and strategies for reducing food loss and waste.
• Role of government regulations, incentives, and public-private partnerships.
• Food safety regulations and their impact on waste.
• Legal frameworks for food donation and recovery.
• International initiatives and targets (e.g., FAO, UNEP).
• Practical session: Analyzing a sample policy document related to food waste and identifying its strengths and weaknesses.

Module 9: Measurement, Monitoring, and Reporting of PHL/FW

• Importance of data collection for informed decision-making.
• Methodologies for measuring PHL and food waste (e.g., direct measurement, questionnaires).
• Key indicators for monitoring progress in PHL/FW reduction.
• Reporting frameworks and best practices.
• Use of technology for data collection and analysis (e.g., digital tools).
• Practical session: Designing a simple data collection plan for measuring food loss at a specific point in a value chain.

Module 10: Designing and Implementing PHL/FW Reduction Programs

• Steps in designing a PHL/FW reduction intervention: Assessment, strategy development, action plan.
• Stakeholder engagement and partnership building.
• Financing and resource mobilization for PHL/FW programs.
• Monitoring, evaluation, and learning in program implementation.
• Case studies of successful integrated PHL/FW reduction programs.
• Practical session: Working in groups to outline a comprehensive PHL/FW reduction project for a chosen food commodity or value chain.

Requirements:

·       Participants should be reasonably proficient in English.

·       Applicants must live up to Armstrong Global Institute admission criteria.

Terms and Conditions

1. Discounts: Organizations sponsoring Four Participants will have the 5th attend Free

2. What is catered for by the Course Fees: Fees cater for all requirements for the training – Learning materials, Lunches, Teas, Snacks and Certification. All participants will additionally cater for their travel and accommodation expenses, visa application, insurance, and other personal expenses.

3. Certificate Awarded: Participants are awarded Certificates of Participation at the end of the training.

4. The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

5. Approval of Course: Our Programs are NITA Approved. Participating organizations can therefore claim reimbursement on fees paid in accordance with NITA Rules.

Booking for Training

Simply send an email to the Training Officer on training@armstrongglobalinstitute.com and we will send you a registration form. We advise you to book early to avoid missing a seat to this training.

Or call us on +254720272325 / +254725012095 / +254724452588

Payment Options

We provide 3 payment options, choose one for your convenience, and kindly make payments at least 5 days before the Training start date to reserve your seat:

1. Groups of 5 People and Above – Cheque Payments to: Armstrong Global Training & Development Center Limited should be paid in advance, 5 days to the training.

2. Invoice: We can send a bill directly to you or your company.

3. Deposit directly into Bank Account (Account details provided upon request)

Cancellation Policy

1. Payment for all courses includes a registration fee, which is non-refundable, and equals 15% of the total sum of the course fee.

2. Participants may cancel attendance 14 days or more prior to the training commencement date.

3. No refunds will be made 14 days or less before the training commencement date. However, participants who are unable to attend may opt to attend a similar training course at a later date or send a substitute participant provided the participation criteria have been met.

Tailor Made Courses

This training course can also be customized for your institution upon request for a minimum of 5 participants. You can have it conducted at our Training Centre or at a convenient location. For further inquiries, please contact us on Tel: +254720272325 / +254725012095 / +254724452588 or Email training@armstrongglobalinstitute.com

Accommodation and Airport Transfer

Accommodation and Airport Transfer is arranged upon request and at extra cost. For reservations contact the Training Officer on Email: training@armstrongglobalinstitute.com or on Tel: +254720272325 / +254725012095 / +254724452588