With the implementation of the project the consortium aimed to address several objectives and to apply a holistic intervention approach in order to make participants aware of their carbon footprint. Our main priorities were to improve key competences of pupils and teachers such as language learning and the use of ICT applied to environmental issues. We also sought to build participants' confidence and potential to work towards improving environmental issues. Efforts were made to raise pupils' awareness in order to make them better citizens and more environmentally friendly. Efforts were also made to equip participants with tools to research, learn and get involved in global issues such as global warming, climate change, pollution, carbon footprint and social awareness, as well as to promote students' self-sufficient work. With this project, the aim is to motivate participants to take action to reduce their carbon footprint and to consume responsibly, thereby raising European awareness of the issue.
Every year 1.3 billion tonnes of food is wasted and according to the Food and Agriculture Organisation of the United Nations the carbon footprint of food waste is 3.3 billion tonnes of CO2 equivalent each year. The European Union (EU) aims to reduce carbon emissions by 50% by 2030 and to reach the goal of "0" carbon emissions by 2050. Within the framework of the European Green Consensus, actions to reduce the carbon footprint and raise public awareness are being promoted. In this area, 85% of school teachers and pupils were found to lack knowledge, skills and behaviours on carbon footprint, global warming and sustainable development, both within the EU and beyond. Head teachers, teachers and pupils needed to be trained to learn and reduce their carbon footprint. With this project we aimed to raise awareness among teachers and pupils about the need to promote a healthy, environmentally sustainable future to ensure the survival of the species and participants learned what a carbon footprint is, how it is calculated and what they can do to reduce it.