The main objective of the project was to promote sustainable consumption and reduce food waste through practical education and awareness-raising. We wanted to increase the knowledge and skills of professionals and organisations working with vulnerable groups, so they could better support their beneficiaries in managing food resources, reducing unnecessary waste and adopting more sustainable daily habits. Another objective was to develop a practical and accessible 0FoodWaste Manual that could be used by adult educators, trainers, NGOs, social workers, catering staff and individuals interested in food waste reduction. The project also aimed to strengthen cooperation between partner organisations from Cyprus, Portugal and Serbia, exchange good practices and create results that can be used in different educational and community contexts. In this way, the project contributed to environmental sustainability, green skills, adult learning and social inclusion.
We applied for this project because food waste is an important environmental, social and economic challenge. It affects the use of natural resources, contributes to climate change and creates unnecessary costs for individuals, families and organisations. This problem is especially relevant for people facing economic difficulties, as better food management can help them save money and use available resources more efficiently. The project addressed the need for practical education on sustainable consumption, meal planning, food storage, food safety and the creative use of leftovers. It also responded to the needs of organisations working with vulnerable groups, which often have limited access to practical training tools and resources on food waste reduction. Through this project, we aimed to support professionals, educators, social workers, NGOs and community organisations with useful knowledge and materials that can be transferred to their beneficiaries and communities.