In our project, we implemented several key actions to meet the challenge of reducing food waste, with a particular focus on "ugly" fruit and vegetables. We have developed an innovative educational program for VET trainers involved in educating the main authors of the food supply chain. This program provides trainers with knowledge and awareness of the importance of properly storing these products to reduce food waste. The significant role they can play in reducing waste and promoting sustainable production and consumption was highlighted. Additionally, our goal was to make these trainers "ambassadors" among consumers by increasing awareness of the importance of reducing waste. We developed, pilot tested and validated UglyFruitsNOT! Training program for VET trainers. We supported educational efforts through digital and creative training and learning tools, such as an e- learning platform and digital interactive storytelling modules, supporting the professional development of VET trainers. Finally, we have assigned a key role to VET trainers to help promote the value of sustainability to professionals in the food supply chain, emphasizing reducing food waste and the importance of sustainable consumption.
Our project fits into global trends drawing attention to the problem of food waste, especially in the field of the so-called ugly vegetables and fruits. Statistics show that every year one third of edible fruit and vegetables in the world are thrown away, mainly because consumers equate quality with visual attractiveness, and unusual, "ugly" products do not meet their expectations. This wasteful practice is due to the linear nature of our current supply chains, which operate on a "take, make, use and dispose" model. The project responds to multi-faceted needs. Firstly, there is an urgent need to change consumer perceptions of the appearance of fruit and vegetables. By educating both consumers and retailers, we can focus on the nutritional value rather than the visual perfection of products. The project's application was driven by the need to address the extensive wastage of "ugly" fruits and vegetables, the lack of awareness and training among food supply chain professionals and consumers, and the inadequacy of current VET trainer competencies in this area. By developing a comprehensive training program, the project aimed to foster sustainable practices and significantly reduce food waste within the European food supply chain.