Project Number: 2024-2-CY01-KA210-ADU-000288571
What is the Project about?
“EcoCuisine” aims to address the pressing issue of food waste by fostering culinary skills and sustainable food practices.
It focuses on empowering adults with practical skills and knowledge to make informed choices that lead to reduced food waste.
The project’s cross-cultural dimension will enrich participants’ perspectives and promote a collective commitment to addressing a global challenge.
Objectives
- Develop Culinary Skills for Sustainable Cooking: Provide participants with comprehensive culinary training, emphasizing efficient meal planning, proper storage, creative recipe adaptation, and utilization of food scraps.
- Awareness and Mindset Change:
Raise awareness about the environmental, economic, and social implications of food waste, encouraging participants to adopt a more conscious and responsible approach towards food consumption and disposal. - Cross-Cultural Exchange:
Facilitate knowledge sharing among participants from different European countries, showcasing diverse culinary traditions, techniques, and sustainable practices.
UN Sustainable Development target by 2030
- Cutting in half global food waste at the retail and consumer levels per capita. Reducing food loss in production and supply chains.
- In 2020, around 131 kilogrammes (kg) of food waste per inhabitant were generated in the EU.
- Households generated 53% of food waste, accounting for 70 kg per inhabitant.
- The carbon footprint of food waste is estimated to be 3.3 billion tons of CO2 equivalents released into the atmosphere a year.