ANNUAL CHALLENGE . ACSAIR ACADEMY
An annual learning challenge strengthening practical food loss and food waste reduction skills across Africa by combining self-paced study with a structured, transparent assessment.
13%
of food lost before retail
19%
wasted across retail & homes
2030
SDG 12.3 halving target
~10h
self-paced course
WHAT IS TAFSC?
A challenge that turns sustainability ambition into tested skill.
TAFSC is organized by the Afrique Center for Statistics, Artificial Intelligence & Innovation Research (ACSAIR) through ACSAIR Academy. It combines self-paced learning with a structured assessment to promote practical, evidence-informed approaches to reducing food loss and food waste in African food systems.
Promote practical food sustainability knowledge
Encourage evidence-based learning and independent preparation
Recognize top-performing learners through a transparent challenge
Build a community of informed practitioners and champions
WHY THIS CHALLENGE MATTERS
Food loss and waste are one of the world’s most fixable problems.
TAFSC exists to translate global ambitions into practical learning, tested knowledge and real-world application for African contexts.
Definition
Food loss happens from harvest through the supply chain up to (but not including) retail. Food waste occurs mainly at retail and consumption stages.
13% / 19%
Recent global reporting estimates about 13% of food is lost before retail and 19% is wasted across retail, food service and households.
SDG 12.3
Halve per-capita food waste and reduce food losses across supply chains by 2030 which is the world’s agreed direction.
HOW TASFSC WORK
A simple, participant-friendly pathway for adult learners and practitioners.
01
Learn (Self-Paced)
Begin with the official learning pathway course – Mastering Food Waste Reduction in Africa, hosted on ACSAIR Academy. Approximately 10 hours.
02
Prepare (Independent Study)
Take notes, complete self-guided tasks and reflection questions and conduct additional research before the assessment.
03
Take the Official Test
When ready, access the TAFSC online assessment via the test portal and complete the timed test. One attempt is permitted.
04
Validation & Results
After the window closes, results pass through a final assessment and validation. Top performers are confirmed and announced through ACSAIR channels.
WHO SHOULD JOIN
For African adults committed to practical food sustainability.
TAFSC is designed for learners, practitioners and professionals who want to strengthen their knowledge and practical ability across the food system.
Farmers and producers
Household food managers
Sustainability practitioners and community leaders
Students and graduates in agriculture, food systems or sustainability
Anyone reducing food loss and food waste in practice
Food handlers and processors
Institutional staff (schools, hospitals, hostels, catering, restaurants)
NGO and development professionals
Researchers, trainers and extension workers
TEST DETAILS & FORMAT
Short, focused, competitive. One attempt, so make it count.
Prepare thoroughly. Course study and additional research are encouraged before starting.
Format
Online multiple-choice assessment
Questions
10 questions
Duration
15 minutes
Attempts
One attempt per participant
Participant guidance
. Complete the course before attempting the test
. Review your notes before starting
. Ensure stable internet and a quiet environment
. Confirm device/browser readiness before clicking Start Test
PRIZES & RECOGNITION
We recognise excellence with cash awards and public recognition.
For transparency: prize categories and amounts for each edition are announced on this page before the test portal opens.
Cash awards
For top performers. Prize amounts may vary by edition.
Public recognition
Through official ACSAIR communication channels, subject to participant consent and publication policy.
LEARNING PATHWAY
Mastering Food Waste Reduction in Africa
The official learning pathway for TAFSC participants. Hosted on ACSAIR Academy, it covers food loss and waste across the entire food system from production and post-harvest handling to households and institutions.
DELIVERY
Online, self-paced
DURATION
~10 hours
STYLE
Theory + practical tasks
PREP
Notes & research allowed
WHAT YOU WILL LEARN
01
How food loss and food waste occur at different stages of the food system
02
Practical methods for reducing losses in production and handling
03
Preservation and storage practices that improve shelf life and food use
04
Good practices for homes, institutions and food service settings
05
How to apply concepts in real-life and local African contexts