Dealing with Food Waste, Water Waste, and going Zero Waste

Workplace waste is a big problem. Even drinking one cup of coffee produces a ton of waste. So what can companies do? Learning to deal with and reduce food and water waste is a good place to start. After that, companies should think about working towards zero waste. In this course you’ll see the benefits of prioritising waste management. You’ll also learn some food and water waste best practices, and find out what steps your business can take to become a zero waste enterprise.

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Who should take this course?

Whatever sector you’re in, there’s never been a more important time to look at managing and reducing the waste your company produces. This course will help you understand the positives of prioritising waste management, techniques for cutting down on food and water waste, and the steps your business can take towards becoming a zero-waste workplace.

iAM 00340 - Dealing with Food Waste, Water Waste, and Going Zero Waste - Landing Page

By the end of this course you'll be able to

Identify the benefits to businesses of prioritising waste management
Describe food-waste management techniques for businesses
Explain water-waste management best practices for businesses
Recognise steps businesses can take towards going zero waste

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Accessibility

Everyone has the right to learn and learner need can vary demanding on environment or disabilities. This course comes with transcripts so people have text options for an media, subtitles for all videos and is screen reader friendly with alternative text.

We take a number of steps to ensure visuals and navigation is easy for your people. For more information on the steps we take for accessibility check out how we make our courses.

Our customers

Making workplace learning fun

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You’ll have your own questions and challenges in your business, so we’d love to show you more and answer any questions. We’re excited to show you specific courses you’re interested in, or run you through more of our off the shelf eLearning courses.

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