By early summer 2018, almost 900 PENNY trainees had been trained on reducing food waste as part of a REFRESH pilot project in Germany. Now the German food retailer PENNY and the CSCP wanted to know: To what extent is the topic still present among the trainees months after the training? Was it worth the effort? And would it make sense to repeat the training with new trainees? 

After evaluating the last feedback forms, the following can be stated: First of all, 97% of trainees would recommend the training courses to others. Immediately after the training, 50% believed that it had sharpened their awareness of the topic. And indeed, the review survey showed that 80% of trainees discussed the topic with others even months after the training; 25% of them in the family, 23% with other trainees and colleagues and 18% with friends. 42% of trainees felt that what they learned during the training helped them to behave more sustainably in everyday life and at work, and as many as 12% developed their own ideas to reduce food waste.

The trainers rated the training content as very good and, thanks to its personal relevance, as an interesting topic. The varying methods and supporting materials were positively highlighted. The integration of similar elements into the regular training blocks was encouraged to facilitate future implementation.

Against this background, the conclusion of the coordinating CSR team is positive. Mirka Stark, Senior Project Manager for Sustainability at the REWE Group, to which PENNY belongs, says: "The apprentice training within the framework of REFRESH was a very successful activity. We are satisfied that we were able to anchor the important topic of the appreciation of food and the great importance of reducing food waste even more firmly in our company. We are assessing a repetition with new trainees".

It is particularly satisfying that the enthusiasm and commitment of the trainees also contributed to an idea competition against food waste, which PENNY has launched internally. The REFRESH team hopes for many more activities to reduce food waste. 


In summer 2017, the CSCP developed in close cooperation with PENNY a concept and various teaching materials for a train-the-trainer workshop and for the training of PENNY apprentices from three consecutive courses. The aim was to raise awareness of the general importance of reducing food waste, as well as to raise awareness of appropriate measures within the markets and to support customers.

A qualitative impact assessment of the concept was carried out with the help of various surveys:

  • Evaluation of the train-the-trainer workshop and material by the 12 PENNY trainers trained by the CSCP in September 2017;
  • Overall assessment of the trainings by each trainer;
  • Evaluations of the trainings by the trainees directly after the seminar
  • Evaluations of trainings by trainees 6-12 months after seminar