Introduction to the ReS-Food Training Course for Humanitarian Organisations

Humanitarian Organisations are a significant factor in food donation, and it is crucial people involved in these organisations to be fully informed about food waste. This part of the educational material is specially designed for professionals and volunteers these organisations who are committed to reducing food waste through the rescue of surplus food.

Readers will learn about key areas such as food surplus management, food safety, and the role of community of donors. The Modules cover essential factors for quality management in non-profit organisations, including food safety standards and logistics, as well as the analysis of relevant rules and regulations.

Additionally, these Modules aim to equip those involved in humanitarian organisations with the necessary tools to more easily approach and collaborate with businesses that have surplus food, preventing it from becoming food waste. It also addresses the challenges faced by charity organisations in food donation and provides strategies to overcome these obstacles. Practical examples and innovative campaigns like “Save the ‘ugly’ food” and “Drop the change” will inspire creative solutions for reducing food waste. By the end of this sector, readers will be equipped with the knowledge and tools to manage surplus food and promote sustainable practices.