Learning
Learn to Stop Food Waste. Anytime, Anywhere
Discover engaging, actionable online courses that make food waste prevention simple and effective, whether you’re a student, chef, or sustainability leader.
Learn.
Cut Waste.
Lead Change.
Learn at your own pace, gain practical tools from food waste experts, and finish with a professional certificate that showcases your skills and commitment to sustainability.
Why Take This Course?
What You'll Learn
Who Should Enroll?
Choose your course.
Food Waste Prevention Fundamentals
Get a solid grounding in food waste prevention. Through practical insights and real-world case studies, you’ll explore the global scale of food waste and the operational challenges businesses face today—equipping you to take action from day one.
Inquire now
$
129.00
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Food Waste Management: Metrics & KPIs
Learn to set up and run an effective food waste monitoring system in commercial kitchens. Identify waste sources, apply practical solutions, and use digital tools like FIT to track data, KPIs, and cost savings. Collaborate with your team to cut waste, reduce costs, and boost efficiency.
Inquire now
$
79.00
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Food Waste Management Masterclass
Take your skills to the next level by combining foundational knowledge with specialized techniques. Explore global challenges, innovative solutions, and real-world case studies. Learn to use metrics, KPIs, and digital tools to design, implement, and optimize food waste prevention systems that deliver measurable results.
Inquire now
$
199.00
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Hands-on sessions to complement your online courses
Take your food waste prevention skills further with live, interactive workshops designed to build on our courses. Work directly with our experts, apply strategies in real-world scenarios, and collaborate with your team to implement practical solutions that deliver measurable results.
Inquire now
$
Meet your course instructor +
Benjamin Lephilibert is a passionate food waste expert and the founder & CEO of LightBlue, a UN-awarded tech and consultancy firm. He is also the co-founder of The PLEDGE on Food Waste certification and the designer of the award-winning FIT Food Waste Monitoring Technology. With over 5,000 professionals trained and 500+ projects across 30+ countries, Benjamin has dedicated his career to helping businesses and industry leaders reduce waste, boost efficiency, and create measurable sustainability impact. Recognized among the Top 30 in Environmental Sustainability in Hospitality and Tourism (2021) by the International Hospitality Institute, he brings both expertise and real-world insight to every course.
Real talk from real kitchens
"I had an opportunity to attend a seminar on food waste prevention and innovation. It truly was an eye opener with many interesting facts. The session was very interactive, insightful and knowledgeable."
Nikita S. Poll, ESCP Business School Masters Student
"Lightblue Consulting and especially Benjamin Lephilibert for setting up this course, as they helped me by expanding my knowledge on this topic."
Tygo Klap, NHL Hospitality Student
"I enjoyed taking your class! I’m truly amazed by the amount of information you’ve put in this and how much genuine expertise you have created over time. This is bound to set a standard for how our industry operates in future!"
Prof. Dr. Gabriel Laeis, Professor at IU Internationale Hochschule
"Partnering with Lightblue—the provider of the world best in class online course on food waste prevention for professionals—was the best choice to equip our students to tackle food waste in their future careers"
Frederic Oble, Professor & Program Director at ESSEC Business School
"With these certificates, I've expanded my understanding of the hospitality sector, allowing me to advance."
Brent Van Wees, NHL Hospitality Student
"These workshops and certifications help us culinary students how to work with food and take care of the food we have to work with."
Madiha Turshin, Le Cordon Bleu Culinary Student
"The Accredited Consultant Program has added a new dimension to our work, helping us directly impact the foodservice sector. We are able to successfully guide restaurants and food service operations toward a significant reduction in food waste, which has a meaningful impact on the environment, staff engagement and the operation's bottom line."
Danielle Todd
"By taking The Accredited Food Waste Consultant Program, it has elevated HORECA Sustainability Solutions to a trusted partner for restaurants & hotels in their food waste reduction journey."
Marcel Hendrickx
"Our accreditation as food waste consultants through The Accredited Food Waste Consultant Program has enriched our consulting portfolio, particularly in sustainability. It empowered us to deliver tailored solutions in Indonesia, enhancing our consulting services and revenue streams while providing practical and impactful hospitality industry solutions."
Matteo Bierschneider
"The Accredited Food Waste Consultant program was a fantastic resource for self-paced learning. Highly recommended for anyone looking to dive into effective food waste reduction practices!
Mike Harrison
"I really enjoyed the Accredited Food Waste Consultant training because this deep dive into food waste also shows how everything is related. There is a strong focus on onboarding teams. That is true and required for a successful shift towards a more sustainable business."
Johanna Wagner
"I learned a lot about the food waste challenge and practical solutions to address it. I developed good skills in customer relationship management, research and communication, competencies that will be valuable for the rest of my professional career."
Raphaël Prince Agbodjan, France
"The internship experience helped me greatly in developing further my analytical, HR and project management skills that certainly helped me in getting an internship with the UN within the Analytics and Project management unit later on."
May-Ann Sreshthaputra, Thailand
"Working at Lightblue has changed my perspective on the power of data. I was delighted to see my data analytics skills being put into practice, helping to develop new and innovative methods that assist kitchens worldwide in reducing food waste"
Zhan Heng, Singapore
“I learned about the carbon footprint of food waste, what happens after food is thrown away… methane, landfills. Now I look at food with different eyes. So, bring your positive energy. If you give that, it comes right back at you."
Tamino Kohne, German
"The team is really friendly, and once you feel comfortable, it’s much easier to ask questions, suggest ideas, and make the most of your internship. You have the freedom to shape your own experience. Use it."
Thomas Flamand, France
“This is a unique experience. You’ll work with people from all over the world. And because the team is small, you can shape your own path—choose what projects to get involved with, grow however you want. So take initiative. Get involved. And don’t forget to enjoy Thailand.”
Augustin Brantus, France
“Lightblue FIT Tech has transformed our culinary journey—fostering creativity, resourcefulness, and a deeper respect for ingredients. It’s made us more mindful and more sustainable, one dish at a time.”
F&B Culinary Director Fernando Roman, Park Hyatt Maldives
"Lightblue FIT Tech is remarkably easy to use—and it’s changed how we think. In just seven months, we’ve rescued 7,282 kg of food, saved $31,313, and recovered the equivalent of 15,656 meals.”
Executive Chef Claudio Rossi, Park Hyatt Jakarta
“Thanks to the Lightblue FIT solution and consulting guidance, we cut food waste by 31%, saved $182,300, and avoided 120,570 kg of CO₂ emissions—all in just one year. It’s changed how we operate and left a lasting impact on our team and the Benidorm culinary community.”
VP Francisco Javier Garcia Cuenca, Magic Cristal Park
“Beyond saving $11,183 and reducing 5,700 kg of waste, the real value of the Lightblue FIT Tech has been the mindset shift in our kitchen—driving greater resourcefulness and sustainability in every dish.”
Executive Sous Chef Muhammad Juwanto, Hyatt Regency Yogyakarta
“We’ve been using Lightblue FIT Tech since 2023 across 3 kitchens and 5 recording points. It’s become a key part of how we manage food waste efficiently and consistently.”
Head Chef Adrian Chong, Hyatt Regency Kinabalu
“Since implementing the Lightblue FIT solution, we’ve seen a remarkable 30% reduction in food waste. Its user-friendly interface and clear metrics empower our team to stay focused on quality and sustainability, making daily operations smoother and more efficient.”
Executive Chef Frank Wackerhagen, Alila Kothaifaru Maldives
"I had an opportunity to attend a seminar on food waste prevention and innovation. It truly was an eye opener with many interesting facts. The session was very interactive, insightful and knowledgeable."
Nikita S. Poll, ESCP Business School Masters Student
"Lightblue Consulting and especially Benjamin Lephilibert for setting up this course, as they helped me by expanding my knowledge on this topic."
Tygo Klap, NHL Hospitality Student
"I enjoyed taking your class! I’m truly amazed by the amount of information you’ve put in this and how much genuine expertise you have created over time. This is bound to set a standard for how our industry operates in future!"
Prof. Dr. Gabriel Laeis, Professor at IU Internationale Hochschule
"Partnering with Lightblue—the provider of the world best in class online course on food waste prevention for professionals—was the best choice to equip our students to tackle food waste in their future careers"
Frederic Oble, Professor & Program Director at ESSEC Business School
"With these certificates, I've expanded my understanding of the hospitality sector, allowing me to advance."
Brent Van Wees, NHL Hospitality Student
"These workshops and certifications help us culinary students how to work with food and take care of the food we have to work with."
Madiha Turshin, Le Cordon Bleu Culinary Student
"The Accredited Consultant Program has added a new dimension to our work, helping us directly impact the foodservice sector. We are able to successfully guide restaurants and food service operations toward a significant reduction in food waste, which has a meaningful impact on the environment, staff engagement and the operation's bottom line."
Danielle Todd
"By taking The Accredited Food Waste Consultant Program, it has elevated HORECA Sustainability Solutions to a trusted partner for restaurants & hotels in their food waste reduction journey."
Marcel Hendrickx
"Our accreditation as food waste consultants through The Accredited Food Waste Consultant Program has enriched our consulting portfolio, particularly in sustainability. It empowered us to deliver tailored solutions in Indonesia, enhancing our consulting services and revenue streams while providing practical and impactful hospitality industry solutions."
Matteo Bierschneider
"The Accredited Food Waste Consultant program was a fantastic resource for self-paced learning. Highly recommended for anyone looking to dive into effective food waste reduction practices!
Mike Harrison
"I really enjoyed the Accredited Food Waste Consultant training because this deep dive into food waste also shows how everything is related. There is a strong focus on onboarding teams. That is true and required for a successful shift towards a more sustainable business."
Johanna Wagner
"I learned a lot about the food waste challenge and practical solutions to address it. I developed good skills in customer relationship management, research and communication, competencies that will be valuable for the rest of my professional career."
Raphaël Prince Agbodjan, France
"The internship experience helped me greatly in developing further my analytical, HR and project management skills that certainly helped me in getting an internship with the UN within the Analytics and Project management unit later on."
May-Ann Sreshthaputra, Thailand
"Working at Lightblue has changed my perspective on the power of data. I was delighted to see my data analytics skills being put into practice, helping to develop new and innovative methods that assist kitchens worldwide in reducing food waste"
Zhan Heng, Singapore
“I learned about the carbon footprint of food waste, what happens after food is thrown away… methane, landfills. Now I look at food with different eyes. So, bring your positive energy. If you give that, it comes right back at you."
Tamino Kohne, German
"The team is really friendly, and once you feel comfortable, it’s much easier to ask questions, suggest ideas, and make the most of your internship. You have the freedom to shape your own experience. Use it."
Thomas Flamand, France
“This is a unique experience. You’ll work with people from all over the world. And because the team is small, you can shape your own path—choose what projects to get involved with, grow however you want. So take initiative. Get involved. And don’t forget to enjoy Thailand.”
Augustin Brantus, France
“Lightblue FIT Tech has transformed our culinary journey—fostering creativity, resourcefulness, and a deeper respect for ingredients. It’s made us more mindful and more sustainable, one dish at a time.”
F&B Culinary Director Fernando Roman, Park Hyatt Maldives
"Lightblue FIT Tech is remarkably easy to use—and it’s changed how we think. In just seven months, we’ve rescued 7,282 kg of food, saved $31,313, and recovered the equivalent of 15,656 meals.”
Executive Chef Claudio Rossi, Park Hyatt Jakarta
“Thanks to the Lightblue FIT solution and consulting guidance, we cut food waste by 31%, saved $182,300, and avoided 120,570 kg of CO₂ emissions—all in just one year. It’s changed how we operate and left a lasting impact on our team and the Benidorm culinary community.”
VP Francisco Javier Garcia Cuenca, Magic Cristal Park
“Beyond saving $11,183 and reducing 5,700 kg of waste, the real value of the Lightblue FIT Tech has been the mindset shift in our kitchen—driving greater resourcefulness and sustainability in every dish.”
Executive Sous Chef Muhammad Juwanto, Hyatt Regency Yogyakarta
“We’ve been using Lightblue FIT Tech since 2023 across 3 kitchens and 5 recording points. It’s become a key part of how we manage food waste efficiently and consistently.”
Head Chef Adrian Chong, Hyatt Regency Kinabalu
“Since implementing the Lightblue FIT solution, we’ve seen a remarkable 30% reduction in food waste. Its user-friendly interface and clear metrics empower our team to stay focused on quality and sustainability, making daily operations smoother and more efficient.”
Executive Chef Frank Wackerhagen, Alila Kothaifaru Maldives
Got Questions? We’ve Got Answers
No fluff. Just the real stuff you need to know about our company, food waste and how we help kitchens save big. Curious minds, this one’s for you.
How long are the courses?
Course lengths vary by level:
Beginner: Foundation Course on Food Waste Prevention – 3 sections | 36 units | 1–2 hours per week
Specialized: Monitoring Food Waste – 2 sections | 29 units | ~1 hour per week
Advanced: Advanced Course on Food Waste Prevention – 5 sections | 65 units | 2–3 hours per week
Are there any discounts or offers available?
Yes! Discounts are available for large groups or institutions, depending on the number of participants. Contact us for more information.
Are the courses suitable for beginners, or do they require prior knowledge?
Our courses are beginner-friendly and don’t require any prior knowledge. For specialized courses, completing the foundation course first can provide helpful context.
How do I get a free trial?
Simply contact us via the form on our website, and we’ll grant you access to a free module.
Do you offer custom food waste prevention courses for organizations or businesses?
Absolutely! Courses can be tailored to your organization’s needs, number of participants, and specific goals. Contact us to discuss details.
Will I receive a certificate after completing a course?
Yes! After successfully completing a course, you’ll receive a certificate via email.
Ready to cut the waste?
Food waste is costing you more than you think but it doesn’t have to. We’re here to help you track, reduce, and save, without the guesswork.
Reach out, let's talk
