TransCEAlp
In today’s society, an average of 2.6 kg of food is thrown away per person per week. The aim of the “TransCEAlp” project is to establish a more sustainable approach to food systems through transformative processes such as awareness-raising, active participation, information transfer and the promotion of practical knowledge. The project aims to enhance community engagement and foster social cohesion within local communities.
The desired transformation shall be achieved through a combination of different measures. These include changing thought patterns, improving communication along the value chain, promoting circular purchasing and consumption practices, as well as awareness-raising actions and the implementation of real-world labs. Close collaboration with stakeholders and experts on the topic of circular economy in relation to regional food waste is of central importance. Equally vital is the integration of scientific insights, which serve both as a foundation for viable solutions and as a driving force for transformative change.
Project objectives:
1. Awareness-raising: Educating the population through targeted campaigns, workshops and information materials.
2. Behavioural change: Analysis and understanding of the consumption behaviour of the population and development of specific recommendations for action.
3. Promoting the circular economy: Integrating the 10R strategies (reduce, reuse, recycle, etc.) into the daily lives of the population.
4. Evaluation: Implementation and accompanying evaluation of the measures in a pilot municipality to check their effectiveness and sustainability.
Planned measures and activities:
• Creation and distribution of an information brochure to raise awareness among the population.
• Awareness workshops and creation of co-cooking spaces in communities to promote community cooking and food reuse.
• Organization of leftover feast meals in the communities to actively anchor the topic in the community.
• Providing the public with leftover-based recipes as a means to facilitate the practical application of the recommended measures.
Objectives of the evaluation:
• Survey of the ecological impact: Measurement of the reduction of food waste and resource consumption.
• Social Impact Survey: Analysis of community strengthening and promotion of regional cooperation.
• Economic impact survey: Calculation of savings through reduced waste disposal costs.
Project Idea Type: Circular and resource efficient economy (Priority 2)
Project Idea Admins
Members
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Steffen Finck
joined 2 weeks, 3 days ago -
Emanuel Bachinger
joined 2 weeks, 3 days ago
