Stop food waste during pandemic Covid 19

Description

Perhaps no phenomenon has so rapidly and radically changed the parameters of food production and daily patterns of consumer behavior as  the COVID-19 pandemic. As Croatia is currently in a new "lockdown", it is estimated that improper storage and excessive purchases and the  combinations of lockdown and holidays will contribute to a large amount of discarded food. The main goal of the project is to raise the level of public awareness of citizens related to the problem of excessive food waste in the Republic of Croatia, in order to change the daily patterns of consumption of citizens through a strong media campaign. The campaign will be mostly aimed at the local community - the citizens of Osijek-Baranja and Vukovar-Srijem counties, but we indirectly expect that the action will have effects at the level of the Republic of Croatia. The key target group will be heads of households, young people and people at risk of poverty, but key messages will also be directed to other stakeholders (social services, environmental associations, ministries), the wider local community and the media. With the campaign, we want to encourage not only awareness but also civic solidarity. CEIP closely cooperates with the Social Self-Services in this area through numerous activities and projects. Together we work towards decision makers in the form of improving the food donation system, thus helping socially deprived groups. This campaign will aim to encourage citizens to donate food but also to strengthen intercultural dialogue through a better understanding of the needs of different subcultures devided by the economic gap. By involving young people in the campaign, we will strengthen intergenerational solidarity and encourage young people to think about the needs of older citizens at risk of poverty.

Summary of project results

The project aimed to address several pressing issues related to food waste, consumer behavior, and the broader societal impacts of the COVID-19 pandemic, focusing on:

1. Panic Buying and Food Shortages:

   • The onset of the pandemic triggered widespread panic buying and fears of food shortages, leading to empty supermarket shelves in many countries, including the UK and the US. This behavior exacerbated the pre-existing issue of food waste, as consumers hoarded food they ultimately could not consume. The project''s objective was to address this irrational handling of food, which became particularly acute during the pandemic.

2. Food Waste:

   • Even before the pandemic, food waste had reached alarming levels. According to the United Nations, 1.3 billion tons of food are wasted annually, while 870 million people globally suffer from hunger. In Croatia, this issue was particularly prevalent, with the country ranked poorly in terms of public awareness about food waste. The project sought to reduce food waste by raising awareness among consumers about the environmental and social impacts of excessive buying and improper food storage.

3. Impact of Lockdowns and Holiday Shopping:

   • The lockdowns and holidays during the pandemic contributed to increased food waste due to improper food storage and excessive buying. As consumers were unable to consume the large quantities of food they purchased, it often ended up being discarded. The project aimed to address this issue by promoting more sustainable purchasing behaviors, especially during crisis periods when people tend to over-purchase.

4. Economic and Social Crisis:

   • The pandemic has worsened the economic crisis in some regions, especially those like Vukovarsko-srijemska and Osječko-baranjska counties, which were already struggling with slow economic recovery. With many citizens losing their income, the project focused on raising awareness of how food waste impacts both the economy and the environment, encouraging more responsible behavior in households.

5. Health Risks Associated with Overconsumption:

   • Overconsumption of food is linked to various non-communicable diseases, which can weaken the immune system and make individuals more susceptible to infectious diseases. The project aimed to highlight the health risks associated with excessive consumption and promote healthier, more sustainable eating habits, particularly in the context of a pandemic.

6. Targeting Specific Groups:

   • The project specifically targeted households, particularly those with small children and single-person households, as they were found to be the largest contributors to food waste. Additionally, the project focused on young people by involving high school students in the campaign, encouraging them to think critically about the consequences of their consumer choices and the broader impact on society.

7. Lack of Awareness and Information:

   • The project sought to address the lack of awareness about food waste and its consequences, especially during the pandemic when public attention was heavily focused on the number of COVID-19 cases rather than prevention measures and the broader societal impacts of the crisis. Drawing from feedback from past campaigns, it was clear that there was a strong demand for continued informational campaigns, especially during periods of crisis.

In conclusion, the project aimed to tackle the interconnected issues of food waste, overconsumption, economic hardship, and public health, all exacerbated by the COVID-19 pandemic, through awareness campaigns and targeted interventions. The focus was on influencing consumer behavior, especially in the context of crisis situations, to promote more sustainable and mindful food consumption practices.

The project carried out a series of activities to raise awareness about food waste in Croatia and promote responsible consumer behavior. The key activities and outputs include:

1. Educating Households on Planned Purchasing and Food Waste:

   • The project aimed to raise awareness among household heads (ages 25 to 65) about the importance of planned shopping and the issue of food waste. This was achieved through social media campaigns and educational content.
   • Output:
     • Significant reach through social media with the campaign achieving a high number of views.
     • 22 media releases on the project.
     • 2,650 views of the "Sustainable Cooking Laboratory" with Sanja Doležal, which focused on educating citizens on reducing food waste through better cooking and planning.

2. Promoting Citizen Solidarity through Food Donation Campaigns:

   • One of the activities focused on fostering civic solidarity by organizing humanitarian food collection drives. Citizens were encouraged to donate excess food to social supermarkets in their local communities, shared via social media.
   • Output:
     • Increased visibility of humanitarian organizations through the campaign.
     • Strong engagement on social media, promoting community involvement and solidarity.

3. Educating 300 Young Citizens on Sustainable Development:

   • The project also aimed to educate young people about the importance of understanding sustainable development, focusing on food waste and responsible consumption. This was done through online debate clubs, engaging youth in critical thinking and discussions.
   • Output:
     • 2,104 views of the online debate activities through Facebook, indicating strong engagement from young people.
     • Active participation of 300 young individuals, who were educated about sustainability and food waste.

Through these activities, the project achieved its goal of raising awareness about food waste, promoting sustainable consumer behaviors, and increasing civic engagement, especially in the context of the ongoing pandemic and economic challenges.

The project achieved significant results, with impacts reaching households, young people, and key stakeholders involved in food waste reduction. Below are the key outcomes and their impacts:

1. Increased Awareness Among Households and Young People:

   • The project successfully reached and educated households and young individuals about food waste and its broader consequences. Through activities such as online debates and educational content, the project contributed to raising awareness and changing consumption behaviors.
   • Outcome:
     • Over 300 young people directly participated in online debates on the theme "Can the current pandemic make us more aware of food waste?"
     • The project involved 7 schools across Croatia, ensuring geographical diversity and wide participation.
     • The online debates were streamed live, attracting a broad audience beyond the participants, including young people and the general public.

2. Geographic Reach and Engagement with Schools:

   • Seven schools from different regions of Croatia participated in the debates, which facilitated geographic inclusivity and broad engagement across the country. These schools included:
     • Gimnazija Vukovar, Gimnazija Metković, Gimnazija „Matija Mesić“ Slavonski Brod, Obrtničko-industrijska škola Imotski, Škola Hrvatski kralj Zvonimir Krk, II. Gimnazija Zagreb, and Srednja škola Valpovo.
   • Outcome:
     • Successful online debates that connected students with experts, government representatives, and NGOs working on food waste reduction.
     • Students actively engaged with the topic of food waste in the context of the pandemic, thus deepening their understanding of the issue.

3. Involvement of Key Stakeholders:

   • The debates were evaluated by key figures from government bodies, NGOs, and organizations working on food waste prevention, such as:
     • Sara Mikrut Vunjak from the Croatian Agency for Agriculture and Food.
     • Dr. sc. Branka Ilakovac from the Center for Food Waste Prevention.
     • Sanja Keretić from the "Varaždinski potrošač" consumer association.
     • Tamara Mikulić from the humanitarian association Duga.
   • Outcome:
     • Stronger connections with key stakeholders in the field of food waste reduction and sustainability, which may lead to future collaboration.

4. Collaboration with Media and Community Engagement:

   • The project effectively utilized media channels, engaging the public through various activities, including an event at "Vrtnu bajku" in Čepin, a venue promoting sustainable food practices and a "field to table" approach.
   • Outcome:
     • Increased media visibility for the campaign and the issue of food waste, helping to raise awareness and promote long-term change.
     • Established a collaborative relationship with "Vrtnu bajku," which could lead to future joint initiatives.

5. Sustainable Cooking Workshops:

   • The "Sustainable Cooking Laboratory" hosted by Sanja Doležal provided practical knowledge on how to utilize food leftovers, compost, and think about food waste as both an economic and environmental issue.
   • Outcome:
     • Two live-streamed sustainable cooking workshops were conducted, with expert advice on minimizing food waste.
     • The workshops received significant online engagement, promoting practical solutions for reducing food waste at the household level.

Overall, the project had a wide-reaching impact, engaging various stakeholders, educating citizens—especially youth—on food waste, and laying the groundwork for future collaborations to further tackle food waste in Croatia.