BeHerVoice
Project Description
“EcoCuisine” aims to address the pressing issue of food waste by fostering culinary skills and sustainable food practices. This project focuses on empowering adults with practical skills and knowledge to make informed choices that lead
to reduced food waste. By fostering a sustainable food mindset, participants will contribute to lowering the overall environmental impact, saving money, and engaging their communities in the fight against food waste. The project’s cross-
cultural dimension will enrich participants’ perspectives and promote a collective commitment to addressing a global challenge.
1: Zero Waste Cooking Workshop in Copenhagen, Denmark
2: Recycling Oil Workshop in Maribor, Slovenia
3: EcoCuisine Recipe Booklet
Partnership
Balkan Bridge EOOD
Vimodo Ltd
BOLJE
Rub & Stub Group ApS
Project Details
Topic:Food waste
Sustainable cooking
Programme: Erasmus+
Sector:
KA210-ADU – Small-scale partnerships in adult education
(KA210-ADU)
Project ID: 2024-2-CY01-KA210-ADU-000288571
Start Date: 1/2/2025
End Date: Pending
Total Grand: 60,000€
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.
Our Role
As part of the EcoCuisine project, Balkan Bridge is involved in all the activities, but more specifically:
Development of the EcoCuisine Recipe Booklet that focuses on practical techniques and examples of how to reduce food waste
Impact
The EcoCuisine project aims to promote sustainable food practices and reduce food waste at various levels. Participants will learn culinary skills to plan meals efficiently, store food properly, and use leftovers, leading to a reduction in personal food waste. This will encourage long-term conscious food consumption habits. At the household level, sustainable cooking and waste reduction practices will lower household expenses and improve food management. Community involvement will involve local businesses and environmental organizations, promoting collective efforts to reduce food waste. The project supports EU and UN Sustainable Development Goals by addressing food waste, contributing to reducing the carbon footprint associated with food production, distribution, and disposal. The project will create lasting behavioral change by empowering individuals to reduce waste, save money, and make more sustainable food choices.
