The goal of the “More Cook Waste Less” project was to raise awareness among young people and educators about the scale and consequences of food waste, and to develop practical skills related to meal planning, using leftovers, and responsible cooking. We also aimed to strengthen the competencies of youth workers by creating and testing innovative educational tools that promote pro-environmental and socially responsible attitudes. The project further sought to build habits and mindsets that support sustainable development, while encouraging a community-based approach to education through workshops and the exchange of experiences between partners from different countries.
We launched the “More Cook Waste Less” project to address the growing challenge of food waste and to raise awareness among young people and educators about responsible food habits. We identified a significant need for ecological and culinary education among youth, who often lack sufficient knowledge and practical skills related to meal planning, food storage, and the use of leftovers. The project also aimed to support educators and trainers in developing modern tools and teaching methods focused on food waste prevention. This need was particularly important in the context of promoting sustainable development and pro-environmental practices through non-formal education.