Food for Inclusion - how we start and what we realized
PROJECT AIM
"Food for Inclusion" is a Strategic Partnership Erasmus+ Project for Exchange of Good Practices.
The project has been coordinated by the Italian organization Consorzio Social Lab s.c.s. with the participation of partners of four European countries: Associação Animam Viventem (PT), Fundación CV Pacto Empleo Valencia-FCVPE (SP), Valkaniki ltd (GR) and North Mátra Environmental Protection Association – EMKE (HU).
The project Food for Inclusion is aimed to involve adult people to reach awareness about food theme in an inclusive perspective for social categories in risk of margination and exclusion from social and economic system in which they are.
This will be achieved through the exchange of good practices among partners involved in, in particular throughout the following actions:
- Mapping and comparative studies related to experiences in educational proposals, non-formal and informal, about food waste issue and social inclusion of minorities and migrants;
- Taking a representative survey about educational requirement, involving a group of adults between 35 and 50 years.
- Definition of the training specific content and educational objectives, as well as methodologies and tools.
- Realization of Study visit to enforce the exchange of good practices on the theme.
- Implementation of the tools of dissemination and transfer of results.
RESEARCH RESULT
Training needs to be addressed through the non-formal educational module focused on #foodculture were identified submitting specific questionnaires to the expected target groups.
Trainers and Educators answers underline that:
- Reform in food recycling, donate to the minorities, creating awareness within the society, facilitating the recycling to the citizen, buying less food …. These are some actions that need to be improved/implemented
- The key concepts need to be clarified: food for inclusion, social aspects, food donation, non-formal teaching methods. Teaching materials, or booklet should be very useful.
- Food waste reduction tips, collection of good practices, are needed
Adult learners answers underline that:
- Reform on this topic is needed
- Facilitating the recycling and creating awareness are the most common possible solutions to be adopted by the policy makers
- They would like to learn more things about the topic through a training activity, mostly for saving money
- The key concepts must be clarified: food for inclusion, environmental and social aspects, food donation
- Food waste reduction tips, collection of good practices, are needed
All the results of the questionnaires are available in the website platform of the project: https://foodforinclusion.wixsite.com/project/copy-of-good-practices-1
GOOD PRACTICES
A wide range of initiatives to prevent and reduce food waste is underway at national, regional and local level in the EU. The aim of this collection under the project “Food for inclusion” was to analyse some experiences carried on around the world in order to use them in terms of: lessons learned, sustainability and replicability/up-scaling. There were selected 23 Good practices, practice that has been proven to work well and produce good results in the country of their application. The complete selection of the best practices is available on the following link: https://foodforinclusion.wixsite.com/project/copy-of-project
WHAT WE CAN DO
Unless we find better solutions, food waste will continue to rise with population growth, demand for food, and increasing affluence.
A “waste no food” attitude will make a difference to our purses, but, more importantly, to the environment and global economy. We all need to step up the game, every single contribution count.
But habits can change. Here are some easy things you can do to be a #ZeroHunger hero and make not wasting a way of life:
