Living sustainably: Avoiding Over consumption through Zero Waste in the Kitchen
▶Summary
Through the implementation of the partnership project and the exchange of good practices Zero waste in food we wanted to achieve our objectives, namely: -strengthen the quality of work and good pr...
▶Objectives
Through the implementation of the partnership project and the exchange of good practices Zero waste in food we wanted to achieve our objectives, namely: -strengthen the quality of work and good practice in reducing kitchen waste in the catering sector -to support organisations in the area of transnational and cross-sectoral cooperation -to initiate changes in the behavioural style and consumption habits of students, VET trainers, employees in the catering sector. In this project, through the exchange of good practices, we achieved the objectives of inspiring VET teachers, trainers and students in the food and catering sector to cooperate with their European partners. We also aimed to encourage the widest possible sharing of ideas and training experiences. An important target group was people with fewer opportunities from disadvantaged groups for various reasons. Additionally, we aimed to inspire our partners for future waste reduction projects and activities. Our practical guide on reducing kitchen waste allows it to be used in various forms of classroom: formal, non-formal or informal VET settings.
▶Activities
The project reacted to the challenges of food waste, increasing waste production and CO2 emissions and the arising need to boost awareness and education of ZERO WASTE not only locally but also internationally. The project responded to the need to promote and enhance the quality of kitchen waste reduction activities in the catering sector. Additionally, we aimed to support the organisation's capacity to work transnationally and cross-sectorally efficiently. We also desired to initiate positive changes in the lifestyle and consumption patterns of students, trainers, VET trainers and employees in the catering sector. Our partnership featured flexible forms of training, combining international and national activities. Examples include local workshops dedicated directly to the target group in each organisation. We dedicated particular attention to training people from disadvantaged and special needs backgrounds and to support social enterprises involved in local traditional food production.
▶Impact
Zero-Waste Guide: Basic Rules and Advice; Zero-Waste Guide Basic Rules and Advice IT; Zero Waste Küchenratgeber AT; Zero Waste- kuchnia bez odpadów. PL; Zero Waste köögijuhendis. EE; MANIFESTO ZERO WASTE ; Living sustainably with zero-waste aproache.; Newsletter-Zero-waste-Nr 1; Newsletter-Zero-waste-Nr 2; Newsletter-Zero-waste-Nr 3; Flyer; Video-based teaching materials.; Guia de DES PERDÍCIO ZERO na Cozinha. PT