Available courses

e-Module: A Guide to Food Safety for Non-Profits

This course is designed for non-profit organizations and their volunteers to enhance their food safety knowledge. While non-profits are required to have at least one individual certified in safe food handling, this course offers a complementary shorter training for those that are not certified, and a refresher for those who are. By completing this course, non-profits will be better equipped to safely handle, transport and store food.

  • Enrolled students: 1144
e-Module: Le guide de la salubrité alimentaire à l’intention des OBNL

Ce cours est conçu pour les organisations à but non lucratif et leurs bénévoles afin d'améliorer leurs connaissances en matière de sécurité alimentaire. Bien que les organismes sans but lucratif soient tenus d'avoir au moins une personne certifiée en manipulation sûre des aliments, ce cours offre une formation complémentaire plus courte pour ceux qui ne sont pas certifiés et un recyclage pour ceux qui le sont. En complétant ce cours, les organisations à but non lucratif seront mieux équipées pour manipuler, transporter et stocker les aliments en toute sécurité.

  • Enrolled students: 24
e-Module: Online Safe Food Handler's Certification

BASICS.fst is TrainCan's Canadian employee-level food handler program. This food handler certification course meets all of the recommended requirements of all provinces and the Canadian Food Retail and Foodservices Code and Regulations. This course will help you learn important information about food safety and how to do your job better.

  • Enrolled students: 820
PDF: Educator's Guide to Food Waste Prevention

Reducing food loss and waste is serious work that can also be a lot of fun! Our Educator’s Guide to Food Waste Prevention is filled with 10 informative, interactive, and out-of-the-box activities to inspire children to reduce food waste at home, at school, and in their community. From regrowing food from scraps to busting food date label myths, the Educator’s Guide to Food Waste Prevention will support your children in becoming agents of change.

Access the Materials Library for all printable supporting materials

Acess the Web Access Links & Videos for all online materials and videos 

  • Enrolled students: 197
e-Module: A Guide to Food Date Labels in Canada

There is a lot of confusion about our date labelling system, which is a significant cause for food waste in Canada. This brief course is helpful to anyone interested in better understanding the complicated world of food date labels.

  • Enrolled students: 847
e-Module: A Donor Guide to Food Recovery

This brief course is designed for food businesses to better understand the implications of food waste in Canada, and to get clarification on misconceptions regarding food donation. By taking this course, businesses will be better equipped to make regular food donations in their community.

  • Enrolled students: 263
e-Module: A Guide to Food Waste Audits

This brief course will help organizations to develop a streamlined process to engage in food waste audits. By taking this course businesses and organizations will better understand the environmental impacts of food waste, and gain the knowledge and resources needed launch a food waste audit of their own.

  • Enrolled students: 226
PDF: Food Donation & Consumption Timetable

Food is still edible after the best before date has passed. This guide helps you clarify when food can be donated and consumed past the best before date.

  • Enrolled students: 659
PDF: The Avoidable Crisis of Food Waste

A year-long study, undertaken by Value Chain Management International in partnership with Second Harvest, has led to the development of this technical report, which is a guide to reducing Food Loss and Waste (FLW) in Canada through prevention and redistribution, and reducing FLW going to landfill by reuse and recycling.

  • Enrolled students: 640
Webinar: Maximizing your Food: How to Store Right

Listen to our workshop, Maximizing Your Food – How to Store It Right. From why you have to respect the cold chain to uncovering the secret to reviving food, come learn how to store it right!

  • Enrolled students: 648
Webinar: A Guide to Food Waste Audits

Learn how you can revolutionize your kitchen and save money by wasting less food!
  • Enrolled students: 634
PDF: 3 Ways to make the most of rescued food
This resource will provide you with 3 key strategies to extend the life of, or find ideal new uses for foods reaching end of life.
  • Enrolled students: 644
Rainbow Plate: Healthy Eating Made Simple

Rainbow Plate creates joyful, sensory food education programs and resources for educators and parents of young children.

  • Enrolled students: 665
Webinar: Eating Well on a Budget
Eating well doesn’t have to break the bank! Join us for an informative hour of wallet-wise healthy eating info developed by registered dietitians exclusively for Second Harvest. We’ll explore six powerful strategies to help you reduce your food costs without compromising nutrition, like seasonal shopping, how to find delicious canned and frozen options, using plant-based proteins and more.
  • Enrolled students: 650
Webinar: Eating Sustainably for the Planet
Did you know you can help the environment right from your plate? In this webinar, we will learn simple changes we can make to our diets that will not only be good for the planet but also our well-being.
  • Enrolled students: 636
PDF: Recipe "Make-over": How to make your recipes healthier by Dietitians of Canada
Healthy eating includes healthy cooking. Whether it's a family favorite or a brand new recipe, many recipes can be made healthier. Find out what steps you can take in this resource by Dietitians of Canada.
  • Enrolled students: 644
PDF: 3 Keys to Plant-Based Eating
With proper planning, plant-based eating patterns can meet all your nutrition requirements. Follow these three keys to make sure you are getting adequate nutrition through a plant-based diet.
  • Enrolled students: 624
PDF: How to Create One-Pot Meals
This resource will cover how to make quick meals to feed larger groups or families, use the equipment you have on hand, and incorporate more plant-based proteins into your meals to save time and effort!
  • Enrolled students: 645