Školní projektové dny v Potravinové bance Vysočina

The key objective of this project was to introduce 200 pupils to the issue of food waste. The objective was achieved by developing a practical educational programme for basic school in grades 5-7 ...

The key objective of this project was to introduce 200 pupils to the issue of food waste. The objective was achieved by developing a practical educational programme for basic school in grades 5-7 on sustainable food consumption and prevention to food waste. Sub-objectives: 1. Increase pupils' awareness of food waste by 20%. 2. To introduce pupils to the different factors in food processing 3. To teach pupils to be responsible and to think from other perspectives about food and eating 4. Activate pupils in the fight against food waste 5. Increase pupils' awareness of food production, processing, distribution, storage and degradation 6. Strengthen the cooperation between the organisations involved on a regular quarterly basis 7. Increase the volunteer base of FBV and FB Slovakia by 10% The longer term objective is to change behavioural patterns in terms of preferences, consumption habits and lifestyles in their future-be more responsible in the consumption and waste of future families. The link between the sub-objectives and the main objective is that by becoming aware of the content of the sub-objectives and by practicing working with food, pupils will understand the reasons for food waste and its influence for the environment.

We have implemented 4 activities: 1. Setting up cooperation with the schools and other subjects and addressing the focus groups 2. Preparation and implementation of project days in Region Vysocina 3. Project management and evaluation 4. Preparation and implementation activities of trips to Slovakia

The resulting outputs were consistent with proposed one. The outputs were 3 practical learning programmes for pupils on the topic of "project days". Each "project day" lasted 4 hours and focused on one of the three themes: supermarket vs. small shop; farming vs. manufacturing plant; school canteen vs. restaurant. The result was to understand the production of food and the function of the food chain in the country, as well as to strengthen the students' awareness of food waste issues and activate their insight when shopping for food, as well as how food is stored and consumed at home or in all types of catering facilities. We activated views on food rescue - canvassing, volunteering in food banks or similar organizations. The ideal outcome should be to bring up a new young generation that will significantly reduce the amount of "wasted food. Further, we activated volunteering; was created the docu-film (lated 24 min.); was created a 4-part presentation and methodological manual based on the presentation and evaluation process. The focus group understands the waste, the production and function of food chain in the country, change the insight when shopping, stored nad consumed food at home or in all types of catering facilities.