Boosting awareness to reduce food waste via developing educators’ competences
▶Summary
The FoodCOMP project was initiated to address the urgent need for enhanced competencies in educators and other adult education staff, specifically focusing on the environmental impacts of food was...
▶Objectives
The main objectives of the FoodCOMP project were to: 1. Develop and disseminate educational tools and materials to improve knowledge and competencies related to food waste prevention. 2. Promote sustainable food management practices among educators, students, parents, and food industry stakeholders. 3. Enhance cross-sectoral collaboration to foster systemic change in food waste reduction practices. 4. Increase public awareness and engagement on the environmental impacts of food waste.
▶Activities
The FoodCOMP project implemented a range of activities, including: 1. Development of a Food Losses and Waste Toolkit: This toolkit included tools and methods to detect and address food quality issues, promoting sustainable food habits. 2. Creation of E-learning Materials: Modular learning units on various topics related to food waste prevention were developed for different target groups. 3. Development of the Cook App: A mobile application designed to promote the use of local and sustainable products and maximize food utilization. 4. Pilot Testing: Conducted to test the developed tools and materials, gather feedback, and make necessary improvements. 5. Multiplier Events: Organized to disseminate project results and engage stakeholders. 6. Dissemination Activities: Extensive use of social media, newsletters, and events to reach a broad audience.
▶Impact
The FoodCOMP project achieved several significant outputs and results, including: 1. Food Losses and Waste Toolkit: A comprehensive set of tools and methods to help target groups detect food quality issues and promote sustainable eating habits. 2. E-learning Materials: Developed for various topics related to food waste prevention, available in multiple languages. 3. Cook App: A mobile application with features such as kitchen tips and a video book of cooking recipes, promoting the use of sustainable and local products. 4. High Participation and Engagement: The project engaged over 127,000 people through social media campaigns, events, and other dissemination activities. 5. Pilot Testing and Feedback Implementation: Results were tested and refined based on feedback from pilot tests and multiplier events, ensuring the quality and relevance of the tools and materials developed.