The main objective of the project was to empower adults with practical culinary skills that reduce food waste, to raise awareness of the environmental and economic impacts of discarded food, and to promote responsible food consumption behaviours
We applied for this project because food waste is a pressing social and environmental challenge, particularly in Cyprus where per-capita food waste is the highest in the European Union, followed by Denmark. Cyprus generates significantly more food waste per person than the EU average, driven by factors such as poor meal planning and low utilisation of food resources, which highlights a need for intervention to improve sustainable food practices.(Food Waste in Europe: Facts, EU Policies and 2030 Targets | Topics | European Parliament, n.d.) The project addresses the need for improved culinary skills, food planning, and sustainable consumption habits among adults. It tackles both the environmental impact of food waste and the lack of awareness about how everyday food practices contribute to waste.