Certified Professional in Food Reduction
Published on June 28, 2025
About this Podcast
HOST: Welcome to our podcast, today we're talking with a renowned expert in the food industry about the course "Certified Professional in Food Reduction." Can you tell us a bit about your experience and what inspired you to contribute to this area? GUEST: I've spent over two decades working in the food industry, seeing firsthand the enormous amount of waste generated. This course is my way of giving back and equipping professionals with the skills to reduce food waste. HOST: That's impressive! Could you share some current trends in the food industry that relate to this course? GUEST: Absolutely! Sustainability and waste reduction are becoming top priorities for restaurants and large-scale food production companies. Consumers are also demanding more eco-friendly practices from businesses. HOST: Interesting! What challenges have you faced or observed while teaching this subject? GUEST: The biggest challenge is helping participants understand that food reduction goes beyond composting and donating leftovers. It requires a holistic approach and cultural shift within organizations. HOST: That sounds like a significant undertaking. Looking toward the future, how do you see the food industry adapting to these changes? GUEST: I believe we'll see increased adoption of technology to monitor and reduce waste, as well as greater collaboration between businesses, governments, and nonprofits to address this global issue. HOST: It's exciting to envision the possibilities! Thank you for sharing your insights and experiences related to the "Certified Professional in Food Reduction" course. We're confident that this knowledge will inspire and empower our audience to make a difference in food reduction.
