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.
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 waste. The primary motivation stemmed from broader environmental challenges and the crucial role education plays in fostering sustainable practices. The project aimed to boost awareness and educate communities on reducing food waste through effective educational tools and strategies.