This course 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.

- 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:

 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".

Call for registration for a new edition of the course. For further information please contact the CEEP secretary:


FromMay 4th 2015
ToMay 8th 2015


The course will be delivered in English. Upon request, this course can be repeated in another language.

Participation Fee

The participation fee is € 1,600.00. For applications made before March 5th 2015 a 20% discount will be applied (participation fee = € 1,280.00).

If two or more members of an organization apply for the same course the first participant will pay the full fee, but additional members will have a reduced participation fee of € 1,200.00.

Deadline extended untill April 10th, 2015.

The participation fee includes:

- Tuition costs, including all training materials and use of the location’s training facilities and related services

- Participant costs, including the course field trips, transfer to and from EXPO Milano 2015 + entrance ticket, the lunches of Monday, Tuesday, Thursday and Friday, a gala dinner and special evening event, and a final dinner.