Supporting the development of sustainable habits in the catering sector.
Did you know that a third of all food produced for human consumption is thrown away?
In fact, food production contributes significantly to climate change, loss of biodiversity, and water stress. This is particularly true for the growing catering sector, where a major part of food waste occurs. The catering sector is also where consumers are more likely to opt for fast, but unhealthy and unsustainable food. The European Project ‘FoodTalks’ is acting on these developments. FoodTalks is involving both food-providers and their guests in the project.
Who is part of the FoodTalks project?
There are 7 organisations involved, from 7 different countries (Germany, Ireland, Italy, the Netherlands, Norway, Sweden, and Spain). Each organisation will focus on a different sector of the food-industry, ranging from companies, universities and local authorities to nursing homes and prisons.
What happens in the FoodTalks project?
FoodTalks is developing action-kits for caterers and guests. These action-kits are intended to be used as a teaching tool (along with our expertise) to enable caterers to provide more ethical, environmentally aware, and healthier options for their guests; and for guests to be more prepared to make better decisions regarding the food they purchase and consume.
The action kits will focus on 4 main areas:
- Food & Health
- Food & Environment
- Food & Ethics
- Food & Waste
How long does the FoodTalks project run for?
The project runs from October 2019 until September 2021; but as part of the project we hope to ‘Train the Trainer’ and enable food-providers to train both staff and guests beyond the duration of the project.
Who do I contact about the FoodTalks project?
– Sweden: [email protected] and [email protected]
– Norway: [email protected] and [email protected]
– The Netherlands: [email protected] and [email protected]
Where can I find more information?
You can follow us on our social media links below:
Is this an EU Funded Project?
Yes! FoodTalks is co-funded by the Erasmus + Programme of the European Commission.
The European Commission’s support for the production of this publication does not constitute an endorsement of the contents, which reflect the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
