FOODBUSTERS

Activating Your Strengths through Sustainable Nutrition

From March 25 to April 3, 2024, our project for youth workers called FOODBUSTERS took place in Berlin. Under the motto, ACTIVATE YOUR STRENGTHS THROUGH SUSTAINABLE NUTRITION this project aimed to teach young people healthy eating habits to improve their health and longevity while providing tools for greater autonomy in their lives. The overarching goal was to address health, ecological, economic, and social aspects of nutrition.

Project Overview

Objectives

FOODBUSTERS set several key objectives:

1. Basics of Nutritional Science: Participants learned the fundamentals of nutritional science, including macronutrients, micronutrients, and nutrient density.
2. Integration and Self-Sufficiency: The project emphasized the importance of self-sufficiency and integration for sustainable nutrition.
3. Cultural Exchange: Cooking, as a central part of each participant's culture, was a focal point of exchange.
4. Promoting Food as a Tool for Health: Food was considered not only as a path to a healthier body and mind but also to a healthier planet.
5. Strengthening Nutrition Literacy: Participants' understanding of nutrition and its far-reaching impacts was enhanced.
6. Exchange of Best Practices: Participants shared best practices and experiences from their respective countries and explored non-formal learning tools and methods.
7. Support for Self-Reflection: The project provided opportunities for self-reflection and the development of sustainable character traits.
8. Development of Educational Projects: Participants were trained to design educational projects and workshops on food safety, nutrition, and sustainability.
9. Long-Term Partnerships: The project aimed to foster long-term partnerships and future collaborations to develop policy recommendations.

Our Meals

The project's focus on sustainable and vegetarian meals was highly appreciated. Participants enjoyed the delicious and varied dishes prepared by the cook, Francisca. Many noted that the meals inspired them to incorporate more vegetarian options into their diets and to be more mindful of food waste.

"My food intake during this week was the best I've had in three years since I became a vegetarian," one participant said enthusiastically.

Activities and Learning Outcomes

► Food Waste

One of the most impactful topics was food waste. Many participants reported that learning about food waste had a significant effect on them. "I was very shocked when I learned about food waste, and it really changed my mindset," said one participant. Another participant from Sofia stated, "I want to apply the knowledge I gained about food waste locally in Sofia." And we know that she currently is building an own organisation.

► Meal Preparation and practical workshops

The practical workshops on meal preparation were particularly helpful. These workshops not only provided practical experiences but also facilitated cultural exchange, as participants shared recipes and cooking techniques from their home countries. One participant noted, "The cooking workshops were the most helpful activity for me. They taught me practical skills to reduce food waste at home by using leftovers creatively and efficiently."

At the beginning of the week, various breads were prepared and baked together. Among these, the so-called "Life-Changing Bread," made without flour, was particularly new and helpful for some participants as it provided a delicious, healthy and also gluten-free alternative they could make themselves.

► Diet Culture

During the FOODBUSTERS project, a session on diet culture explored the influence of societal norms on eating habits and health. Participants discussed the impact of diet trends and shared personal experiences, fostering a deeper understanding of how culture shapes our approach to food and nutrition. This session encouraged critical thinking and promoted a more balanced and mindful approach to eating.

► Permaculture and Sustainable Practices

The visit to Café Botanico was an unforgettable activity that introduced participants to permaculture. "I learned a lot about permaculture. I didn't know much about it before, so the visit to Café Botanico and the on-site explanation were really helpful," said one participant. Many were fascinated by the eco-friendly benefits of permaculture and how it can be applied to sustainable food systems.

►  Visit to the Futurium

As part of the FOODBUSTERS project, participants visited the Futurium in Berlin, an innovative museum dedicated to future technologies and sustainability. This visit provided valuable insights into the intersection of technology, ecology, and food sustainability. Participants explored exhibits on sustainable food production, cutting-edge agricultural technologies, and future-focused solutions to food waste. The experience was both educational and inspiring, offering practical ideas that participants could incorporate into their sustainable food projects.

► Creating Own Sustainable Food Projects

A crucial component of the FOODBUSTERS project was empowering participants to design and develop their own sustainable food projects at the end. This initiative aimed to translate the knowledge and skills acquired during the workshop into actionable plans that could be implemented in their respective communities. By fostering creativity and practical application, this segment of the project ensured that the lessons learned had a lasting impact.

1. Ideation and Planning

Participants were grouped into teams and tasked with brainstorming ideas for sustainable food projects. They began by identifying specific food-related challenges within their communities, such as food waste, lack of access to fresh produce, or the need for better nutritional education. Using these real-world problems as a foundation, each team crafted a project that addressed these issues with innovative solutions.

One participant shared, "The collaborative projects where we worked in teams to develop sustainable food solutions went particularly well. It was inspiring to see everyone's creativity and passion come together to address food waste challenges."

2. Project Development Workshops

Throughout the project development phase, participants attended workshops that provided guidance on project design, management, and implementation. These workshops covered a range of topics, including:

• Project Planning: Steps to outline objectives, target audience, resources needed, and timelines.
• Sustainability Practices: Integrating sustainable practices into project design, such as using local and seasonal ingredients, minimizing waste, and promoting plant-based diets.
• Community Engagement: Strategies for involving the community, raising awareness, and gaining support for the project.
• Evaluation and Feedback: Methods for assessing the project's impact and gathering feedback to improve future initiatives.

These sessions equipped participants with the tools and knowledge necessary to turn their ideas into viable projects. "I learned a lot about how to design educational projects and workshops on food safety, nutrition, and sustainability," noted one participant.

3. Practical Implementation

The final step involved the practical implementation of these projects. Participants created detailed action plans and, in some cases, began initial pilot programs to test their concepts. They shared their progress and challenges with the group, receiving feedback and support from both peers and mentors.

One team, for example, developed a community garden project that incorporated permaculture principles learned during the visit to Café Botanico. Another team designed a food rescue initiative modeled after the Re-food organization presented during the workshops. These projects not only aimed to reduce food waste but also to educate the community about sustainable food practices.

4. Long-term Impact and Partnerships

FOODBUSTERS emphasized the importance of long-term sustainability and the potential for future collaborations. By encouraging participants to think beyond the immediate scope of their projects, the program aimed to foster ongoing initiatives and partnerships that could drive lasting change.

"I plan to implement the knowledge I gained about food waste locally in Sofia," said one participant, highlighting the ripple effect the project aims to achieve. The connections made during the project and the shared passion for sustainable food practices laid the groundwork for continued collaboration and support among participants. And we know that on participant is currently in the process of founding her own organization to combat food waste! That's wonderful!

► Cooking in National Teams

Overall, cooking in national teams was one of the highlights of the FOODBUSTERS project and a memorable and enriching experience for everyone involved. Each team had the opportunity to showcase their culinary heritage, share traditional recipes, and cook dishes that are significant in their home countries and to share it on the international evenings. These sessions were not only about preparing meals but also served as a rich cultural exchange, bringing participants closer together through the universal language of food.

It combined practical skills with cultural exchange, team building, and a focus on sustainability. The delicious meals prepared and shared during these sessions became a symbol of the project's spirit of cooperation, learning, and mutual respect. As one participant summed it up,

"The evenings at the fire, sharing the food we cooked together, and learning from each other’s culinary traditions were some of the best moments of the project."

Evaluation and Impact

Personal Learning Points

The project left a lasting impression on the participants. They gained insights into the importance of sustainability, the extent of food waste, and practical ways to reduce it.

The cultural exchange was also highlighted as an important aspect of the project, leading to greater understanding and appreciation of diversity.

"Besides learning about food sustainability, I also gained insights into the importance of meal planning and mindful shopping," said one participant.

Participants appreciated the opportunities for self-reflection and personal development.

Many reported a shift in their mindset towards more sustainable practices, such as meal planning, mindful shopping, and composting.

"I learned how important it is to be conscious about sustainability. How each of us can make small changes to create a big impact in our communities," remarked one participant.

Conclusion

FOODBUSTERS enabled participants to apply their learning through the creation of sustainable food projects, reinforcing their education and empowering them to become community change agents. Returning home with new skills and a supportive network, they are equipped to promote sustainable food practices and inspire others.

The project successfully introduced youth workers to sustainable nutrition, highlighting the connections between health, sustainability, and culture. Participants gained practical skills and a lasting commitment to sustainability, ready to impact their communities positively. "This project was a wonderful experience with wonderful participants. The organizers did their best, and everyone saw that. Continue your journey with these projects!" summarized one participant. Future projects on food waste are promised to follow.

Partner organisations:
Gramigna ODV, Italy

HIRUNDO, Portugal

SPORTSROOM, Bulgaria,

Association Permacultura Mediterranea, Spain