Food Education for Adult Sustainability Training (FEAST)
2024-2-PL01-KA210-ADU-000287883
Partners:
1. Stowarzyszenie Przyjaciol Gimnazjum w Proszowicach from Poland
2. Incirliova Genclik Kultur Sanat ve Gelisim Dernegi from Turkey
3. Asociacija EduLActiva from Lithuania
Main aim:
to raise awareness among adult learners about the environmental impact of food choices, promoting ecocitizenship and aligning with EU priority of sustainability and personal responsibility. It also seeks to enhance educators' competencies by providing practical tools and resources to guide learners in adopting sustainable food practices, supporting “lifelong learning” and “environmental stewardship”.
Objectives:
Empower adult learners about the environmental impact of food choices, focusing on sustainability & active citizenship, key EU priorities. By linking carbon footprints with food consumption and promoting plant-based diets and seasonal, local foods, participants will gain the knowledge to reduce carbon emissions in both educational settings and Daily life. This will empower individuals to take personal responsibility, contributing to the EU Green Deal and the broader goal of climate neutrality.
Enhance educators' abilities by providing practical tools and digital resources that emphasize environmental education's role in sustainable food practices. This aligns with EU priorities of lifelong learning and inclusion, equipping educators to teach eco-friendly food consumption effectively. By promoting these competencies, the Project supports educators in fostering environmental responsibility and empowering learners to contribute to environmental sustainability in their communities.
Activities:
Project management and implementation. Progress meeting will be held in Poland in Month 12.
Development of Best Practices Collection in Sustainable Food Practices: The proposed activity focuses on developing a Best Practices Collection of Sustainable Food Practices from partner countries, with an emphasis on the slow food movement. This initiative aims to highlight exemplary practices that span the entire food production and consumption process, encapsulated by the "farm-to-fork" approach. The primary objective is to compile these best practices into a comprehensive guidebook tailored for adult educators, offering insights, strategies, and practical applications related to sustainable and slow food practices while equipping educators with the necessary tools to integrate these concepts into adult education programs. Each partner contributing 4 best practices totally 12 best practices will be developed. The guidebook will be structured to include the collected BPs, with a target length of approximately 100 pages in EN, PL, LT & TR, ensuring thoroughness and accessibility.
Feast Sustainable Culinary Catalogue & Videos: Promote sustainable food practices and environmental consciousness among adult learners and educators. Beginning with collaborative research with culinary experts and educators, it will feature 18 diverse recipes emphasizing taste, nutrition, and sustainability using locally sourced, seasonal, and eco-friendly ingredients. The guide will highlight the environmental impact of ingredients, respect cultural food preferences, and promote cost-effective sustainable practices. It will include cost comparisons, tips for affordable local ingredients, and strategies to reduce food waste for economic savings. A multilingual approach promotes inclusivity, honoring diverse traditions and ensuring access to sustainable food education.
Pilot testing in Turkey & Local Trainings: The pilot training in Turkey will be an intensive 3-day event designed to thoroughly prepare 12 adult educators for implementing the project resources. Throughout the training, participants will engage in reflective activities, cultural exchange, networking opportunities. They will also visit local sustainable food initiatives to gain practical insights. This comprehensive approach will equip educators with the knowledge, skills, & confidence to effectively implement the project resources in their diverse educational contexts. 150 participants in total in 2 full days.
Results and Outputs:
A collection of BPs showcasing sustainable food production and consumption using the "farm-to-fork" approach from partner countries will be developed. This collection will reach 150 educators & learners directly and at least 1,500 indirectly. It will serve as a valuable resource for sharing innovative strategies and fostering collaboration among stakeholders involved in sustainability and education.
FEASTSustainable Culinary Catalogue will feature sustainable recipes that promote eco-friendly food choices, highlighting the environmental benefits of plant-based diets and local sourcing. To complement the catalogue, we will produce a series of 18 instructional videos that provide step-by-step guidance on preparing these sustainable meals. This will make the content more accessible engaging for learners of all levels and ensure broader applicability across different cultural contexts.
The project website will serve as the main platform for resource distribution and community engagement.
Local training sessions, reaching 150 adult educators and learners across partner countries. Additionally, a pilot training with 12 educators will be organized in Turkey, where the developed resources, including the culinary catalogue and videos, will be tested & refined based on participant feedback.
Results