The project Food for Inclusion is aimed to involve adult people to reach awareness about food theme in an inclusive perspective for social cathegories in risk of emargination and exclusion from social and economic system in which they are. This will be achieved thanks by a project of exchange of good practices among partners involved in, in particular thorughout 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.The project is intended to adult people, especially immigrants or refugees or descendants from immigrant or refugee families, people belonging to a national or ethnic minority, people with linguistic adaptation and cultural inclusion difficulties, to raise awareness about food theme. The project proposal aims to involve these categories into a learning path for the acquisition of knowledge and new skills, cross-referring competences, which can provide opportunities for higher learning and employment. It is a project which plans to encourage the exchange of new approaches to address social, ethnic, linguistic and cultural diversity for inclusion. The project consists of exchange of good practices among the organizations involved, to realize various activities to support adult learners, coming from marginalized communities, to combat segregation and discrimination in education, promoting the integration in social and economic system, in particular for the sector of food and restauration. According to the rational of the project, the main objectives pursued thank to the proposed activities are:- Improving the quality and efficiency of education and training;- Promoting active citizenship;- Enhancing innovation at all levels of education and training;- Encouraging lifelong learning for all;- In accordance with the objectives of non-formal and informal training, activation, participation, animation and European citizenship, envisaged training activities may affect the quality and development of the social and economic life.The project will implement a series of initiatives addressing different target groups:- Direct beneficiaries: 20 educators and 50 adults with specific social characteristics;- Civil society organisations, associations, communities and networks about:- Participating organisations (network of I and II level) and related staff;- Press and media at local, regional and national levels.Tangible outcomes will be obtained according to the following specific key activities:1) Mapping and Surveying, a comparative study in each partner countries related to experiences in educational proposals, non-formal and informal, about food waste issue and food culture in migrant communities;2) Definition of the training specific content and educational objectives, as well as methodologies and tools;3) Development of non – formal educational module for adult trainees;4) Pilot training program for educators by educational module implementation;5) Structuring a workshop training program for adults groups;6) Validation of the training module;7) Creation of an interactive project website, containing some downloadable tools, online resources, links to main events at local, national and European level on theme of waste recycling and food loss prevention, project’s activities and outputs;8) Dissemination activities outputs like logo, leaflet, press release, newsletter, facebook profile page, campaign in social network, and others. Duration of project is 24 months.Expected impacts will include:- More attention and pro-active practices relating to food waste and impact of food culture in critical context of social inclusion; - More active participation in society;- Improved quality in non-formal learning;- Increased interest of citizens and civil society in learning activities for adults;- Reinforced interaction between practice, research and policy for LLP;- Increased motivation and confidence to take up further learning and training opportunities.Considering short, medium and long term impacts, the project in hand aims at providing globally the opportunity to foster one of the EU 2020 value - food loss prevention- and one of the main issue in the contemporary for EU - managing migrants and refugees inclusion in its social, economic and cultural system - to adults, increasing participation to European democratic life citizenship, improving the use of non – formal educational practices as complementary tools for "learning to participate".
The project Food for Inclusion aimed at involving adults 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 live. This was achieved thanks by a project of exchange of good practices among partners involved in, in particular throughout the following actions: 1) 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; 2) Survey about educational needs, involving educators and trainers and adults between 35 and 50 years. 3) Definition of the training a training module with specific materials for educators and for adult learners. 4) Implementation of a pilot training programme for educators tested at transnational level; 5) Realization of training programme for adults’ groups tested through a blended mobility; 6) Implementation of the tools of dissemination and transfer of results; 7) Creation of an interactive project website, containing some downloadable tools, online resources, links to main events, project’s activities and outputs. The project targeted adult educators and adult learners, especially people with fever opportunities, to raise awareness about food theme. Additional target groups were: civil society organisations, associations, communities and networks (we involved their representatives and staff in the initial analysis aimed at defining the needs of education, training, awareness), and press and media at local, regional and national levels, involved in dissemination of the project activities, visibility to direct beneficiaries, and project sustainability. Learning about the concept of #foodculture, that mixed the concept of food waste prevention with the concept of food for inclusion, referring to the food emergency for the vulnerable target groups, the learners were trained not only in the field of possible strategies for food waste prevention, but also in dealing with food collections and donations, initiatives to promote inclusion and intercultural approach through food, etc. The project activities let the consortium to involve these categories into a learning path for the acquisition of knowledge and new skills, cross-referring competences, which can provide opportunities for higher learning and employment. The project encouraged the exchange of new approaches to address social, ethnic, linguistic and cultural diversity for inclusion. Through various activities we have supported adult learners, coming from marginalized communities, to combat discrimination, promoting the integration in social and economic system, in particular for the sector of food and restauration, and, at the same time, involved adult learners in creating the pre-conditions for active involvement in inclusion and food waste prevention. The issue of food education and food waste prevention is one of the main challenges in all European countries. There are several initiatives that the different States and International Organizations implement to raise awareness on a more correct use of food resources. The activities carried on by the project Consortium has been complementary, in terms of education, awareness raising and active contribution to the implementation of programs for food waste prevention in the involved countries. The main objectives pursued were: a) cooperation between partners through the exchanges of good practices, ideas and concrete methods of non-formal education, at local and transnational level, for the dissemination of innovative practices aimed at developing #foodculture skills and positive attitudes for food waste reduction and for promotion of social inclusion of minorities and migrants through food. b) consolidation of educators’ competences: support effective approaches to #foodculture for adult learners, with different level of studies, social and cultural background. c) development and implementation of #foodculture activities with adult learners, including immigrants and refugees. Comprehensively, for the target groups, including educators from professional world and adult people, the project produced the following main impacts: i. More attention and pro-active practices relating to food issue and social inclusion in critical contexts; ii. More active participation in civil society. Staff directly involved in training and testing activities had the opportunity to improve their training tools, innovative educational methodologies, non-formal approaches and involvement. Learners had the opportunity to develop most of all, skills referred to paying attention and pro-active practices relating to food issue and food waste, creation of opportunities to social inclusion, more active participation in society.