Food resilience and sustainable eating in urban communities

<< Background >>The 'FURBUS' project was initiated to tackle the critical issue of food waste, which significantly impacts the environment, economy, and public health in Lithuania, Greece, and Italy. In these countries, food waste levels are alarmingly high, with averages ranging from 60 to 142 kilograms per person annually. This project aimed to address the lack of awareness and education on sustainable food practices among adults, particularly those aged 25 and older living in urban areas. These adults are crucial as they influence household food consumption. The project specifically targeted vulnerable groups, including those with lower education and income, people with disabilities, and migrants, to ensure social justice and equal access to education. The secondary target group comprised non-formal and formal adult education providers, social workers, and NGO workers, who would benefit from the innovative digital educational materials developed by the project, enhancing their skills to integrate sustainability into their daily work. The project aimed to foster sustainable eating habits and food waste reduction through educational and dissemination activities in collaboration with local communities.<< Objectives >>The 'FURBUS' project aimed to address the pressing issue of food waste and promote sustainable eating habits in urban communities across Lithuania, Greece, and Italy. The primary objective was to change behaviors by developing food resilience and encouraging sustainable eating practices through the dissemination of best practices and digital (self)education tools. The project sought to educate adults, who play a crucial role in household food consumption, by providing accessible and flexible learning resources. These included a digital map of 60 international best practices and an online learning course with 50 micro-learning modules, available in multiple languages. Additionally, the project aimed to engage adult education providers and learners in training activities, equipping them with the knowledge and skills needed to reduce food waste and adopt sustainable consumption habits.<< Implementation >>The project was implemented through two main activities, including the development of the 'FURBUS' digital map and an online learning course. The digital map showcased 60 best practices in food waste reduction and sustainable eating from 3 partner countries, while the online course featured 50 interactive micro-modules on related topics, quiz and knowledge tests. These resources were made available in English, Lithuanian, Italian, and Greek to ensure broad accessibility. Additionally, the project included 6 training sessions for 35 adult education providers and 69 adult learners at local level. Moreover, 120 people were engaged through training platform. Finally, the project was disseminated through key platforms such as the EPALE, social media, newsletters, and partner websites, ensuring broad visibility and accessibility of the project's results to a wider audience.<< Results >>The 'FURBUS' project produced concrete outputs, including the digital map and online learning course, which have been utilized by over 220 participants (the project directly engaged 35 adult education providers, 69 adult learners, and an additional 120 participants through the online platform across the 3 partner countries). These resources provided valuable educational content for adult learners and educators, leading to increased awareness and knowledge about sustainable practices and food waste reduction. The project also enhanced the professional skills of participating organizations and staff, particularly in digital content creation and EU project management. The widespread dissemination efforts have ensured that the project's impact reached a broad audience, including other adult education providers and the general public by reaching 20,887 people online, three newsletters, and two EPALE articles published, thereby contributing to a broader cultural shift towards sustainability and responsible consumption.