FoodTalks – Shifting eating patterns through education and training
Project number: 2019-1-DE02-KA204-006191
Programme and call
Erasmus+ KA2 – Cooperation for innovation and exchange of good practices, Strategic partnerships for adult education, call 2019
Agado Gesellschaft für nachhaltige Entwicklung UG (DE)
Our current food system faces global challenges. Food production is the main cause of climate change, a determining factor in deforestation and loss of biodiversity, as well as in the growing scarcity of water resources. Added to this is the fact that one third of the food produced for human consumption is wasted, while millions of people have problems with malnutrition. Among the trends with significant impact in terms of waste, there is the growing role played by meals consumed outside the home.
A more resource-efficient catering and canteen system can help increase the sustainability of modern eating styles by transforming consumer demand. Consumer choices can be influenced. The majority of the European population is in favour of reducing food waste and adopting a sustainable and healthy diet. However, adequate information and knowledge is often lacking.
The main objective of Foodtalks is therefore to put in place a strategy for changing the behaviour of the actors in the sector, which contributes to increasing sustainability in catering and canteens.
– develop approaches and mechanisms to accompany restaurateurs and canteen managers in changing business practices and processes to respond to contemporary challenges related to the sustainability of the food system
– develop tools that restaurateurs and canteen managers can use to conduct communication campaigns between consumers and suppliers to change food consumption patterns
INTELLECTUAL OUTPUTS (O)
O1: Action package for informed consumers. The manual aims to provide guidelines for awareness campaigns by restaurateurs and canteen managers aimed at changing eating habits, especially with regard to meals taken away from home, for the involvement of suppliers and users of restaurants and canteens (municipal, school, university, business, hospital or retirement home, or run by non-profit organizations) to adopt more sustainable eating habits. The manual will also collect data on the effects of food production, distribution and consumption, materials and ideas, methodological indications and tools to carry out communication actions.
O2: Toolbox for restaurateurs and canteen managers. The toolbox will provide industry data and suggestions on how to make the offer of sustainable catering, the reworking of recipes and examples of strategies to approach consumers in order to promote sustainable eating styles.
LEARNING TEACHING AND TRAINING ACTIVITIES
Realization of 1 transnational training event (LTTA). The Workshop on methodologies for communication campaigns on conscious food consumption will serve to adapt the manual to the different local contexts in the countries involved and to develop tools to monitor the pilot actions that will be implemented.
A transnational multiplier event will be organised in Spain to disseminate and transfer the results of the project both within and outside the Global Action Plan International network.
– materials for communication campaigns will be developed and tested in selected canteens
– proposals for sustainable approaches for canteen and restaurant owners to be made available online through a MOOC (Massive Open Online Course) training platform.
The project is aimed at restaurateurs and canteen managers and their staff, as well as initiatives and associations working in the field of sustainable food and proposes solutions for a greener catering system involving suppliers and consumers.
– Legacy17 (Sweden)
– ASOCIACION PLAN DE ACCION GLOBAL PARA LA TIERRA GAP ESPANA (Spain)
– InEuropa srl (Italy)
– Global Action Plan Ltd. (Ireland)
– Stichting Global Action Plan Nederland (Netherlands)
– Framtiden i våre hender (Norway)
– KNOW AND CAN ASSOCIATION (Bulgaria)
The project has a duration of 24 months (from 01/10/2019 to 30/09/2021).
The project has a total cost of 294,347.00 euros.
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