GoodFood – Sustainability in Catering Schools

Objectives
The global food system has a massive impact on our world and is one of the challenges we face. It is responsible for more than a third of global greenhouse gas emissions and about 130kg of food is thrown away per person in the EU. To keep the impact of the food system within planetary boundaries, the project focuses on vocational education and supports catering schools and their students to develop sustainable habits which can be implemented in future workplaces to enable the Green Transition.

Activities
Target groups of the project are students, teachers and school management as well as other local stakeholders. The project aims to involve around 3000 people and sends them on a journey to more sustainable food processing. It provides them with concrete learning materials empowering them to choose the steps, relevant for their status quo. The modular structure, training, social media activities and a dissemination event will ensure the longevity of the project and make it adoptable to others.

Impact
The project will create both a methodological and an action framework as well as an online platform filled with food related content and online lessons on empowerment, behaviour change and social learning. Case studies from 4 partner schools will be a blueprint for others in the future. The project’s impact extends to the school’s wider network through a multi-stakeholder approach. Each of them will be invited to turn learnings into concrete actions to foster individual and societal change.