The aim of the FoodConscious project was to raise awareness and build competencies in reducing food waste in the food service sector, as well as to strengthen the practical skills of employees and managers. The project responded to the lack of standardized tools, knowledge, and procedures in food service enterprises, as well as to the need to educate future employees and increase consumer awareness. Moreover, it supported key sector stakeholders, in particular SMEs, in developing essential green and digital skills needed for effective and sustainable management and for preventing food waste, in line with the European sustainability competence framework (GreenComp) and the digital competence framework (DigComp). The project also prepared trainers and future professionals in the food service sector to effectively deliver training focused on sustainable food-related practices. The project assumed the involvement of various stakeholders from the food industry in implementation activities, such as sector surveys and pilot actions, and contributed to synergy between different education sectors and the world of work.
According to the EU, the food service sector is responsible for approximately 12% of total food waste in Europe, which illustrates the scale of the problem and the need for comprehensive action. We applied to implement the project because we identified an urgent need to reduce food waste in the food service sector and to strengthen employees’ competencies. The project addressed identified gaps in knowledge, tools, and operational standards in gastronomy, as well as the need to educate staff and raise consumer awareness of the sustainable use of food service offerings. The project also took environmental needs into account, highlighting the sector’s impact on greenhouse gas emissions and the potential to reduce them through better resource management. Thanks to the materials developed within the project, enterprises can systematically improve the efficiency of food management, increase awareness among employees and customers, and build lasting, sustainable practices in gastronomy. At the same time, the project promotes cross-sector cooperation and the implementation of innovative technological solutions that support long-term changes across the entire food system.