By implementing the project we wanted to reduce the negative consequences of food waste, which is a global problem, also we wanted to increase the awareness of our students who were participating in the project, to raise awareness about food waste. We aimed to contribute to the economy of the institutions and countries by recycling the edible parts of the food that are thought to be waste and making this widespread.
Food waste is one of the biggest today’s problem. Our project aimed to convert recyclable and reusable food into a new product ready for consumption in order to minimize food waste and contribute first to our institutions’ economy and then to global economies that will embrace new ways of consuming food. With simple precautions on a daily bases, we can prevent the food considered waste from actually becoming waste. We also aimed to draw more attention to raising awareness that food that is thought to be a leftover can be recycled and consumed. With that, significant reductions in food waste can be decreased, although our main goal was to increase consumers' awareness about food waste and disseminate the knowledge whenever possible. The needs addressed in this project were based on a survey applied to target groups (students, aged 15-19, studying in the culinary sector or hotel management), where we realized that in today's educational system for before mentioned sectors is a wide gap in knowledge about Recycling -Reconsuming. Our goal was to raise awareness among students who are soon to be employed in the culinary industry about the amount of food that is thrown away every day and the possibilities of recycling and reconsuming it