The “A2UFood Training Kit”: Participatory Workshops to Minimize Food Loss and Waste
Abstract
:1. Introduction
1.1. The Food Loss and Waste Issue
1.2. Differentiation Regarding Food Loss and Waste
1.3. Policy Initiatives Regarding Food Loss and Waste
2. Behavioral Change Interventions for Food Loss and Waste Prevention
2.1. Information and Awareness Campaigns
2.2. Adult and Environmental Education: Specifications and Requirements
3. The A2UFood Project
3.1. A Brief Presentation of A2UFood Project
3.2. The A2UFood Project Informative Campaigning Strategy
4. Materials and Methods
4.1. The A2UFood Training Kit Development
- Activity 4.1: Do you agree or disagree?
- Activity 4.2: Two case studies: banana and bread
- Activity 5.1. They only have a few days left
- Activity 5.2. Two case studies: household–supermarket
- (a)
- how (the storyteller) feels, e.g., anger, pleasure, surprise, anger, sadness, impatience, etc. (by writing in the left margin of the page)
- (b)
- his (storyteller’s) positive/negative actions and thoughts concerning the natural environment (by noting +/−, respectively, in the right margin of the page)
- (c)
- which factors facilitate him (the storyteller) to consume more and more, and how he reacts to avoid this (by underlining a word/phrase)
- (d)
- what are the commercial practices that allow the company to reduce the production costs of its product, as well as those that allow it to increase its market share (by circling a word/phrase).
- Activity 7.1. My household as a meeting point
- Activity 7.2. Where do I stand?
- Activity 9.1. Take a step forward
- Activity 9.2. There are stages before food consumption!!!
- Activity 9.3. A walk around the world… Different societies, different causes!
- Activity 9.4. Every problem has a solution
4.2. Adaptation to the COVID-19 Era
4.3. Evaluation of Information and Awareness Campaigns
5. Results and Discussion
5.1. Pilot Implementation
5.2. Implementation of the ‘A2UFood Training Kit’
5.3. Evaluation of the ‘A2UFood Training Kit’
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
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Date | Venue * | Participants | Details |
---|---|---|---|
29 November 2018 | HUA | 40 | 2 groups consisting of 20 participants/teachers and 1 ‘critical friend’ (pilot courses) 4 trainers/co-coordinators–2 h/group |
24 January 2019 | HUA | 40 | 2 groups consisting of 20 participants/teachers and 1 ‘critical friend’ (pilot courses) 4 trainers/co-coordinators–2 h/group |
5 May 2019 | Second Chance School of Kallithea, Athens | 20 | 1 group consisting of 20 adult students 2 trainers/co-coordinators–2 h/group |
18 May 2019 | ‘DIMOSKOPIO Hall’, MoH | 20 | 1 group consisting of 20 participants/teachers 2 trainers/co-coordinators–4 h/group |
6 June 2019 | HMU | 20 | 1 group consisting of 20 participants/teachers 2 trainers/co-coordinators–4 h/group |
22 February 2020 | HMU | 40 | 2 groups consisting of 20 participants/teachers 2 trainers/co-coordinators–2 h/group |
8 December 2020 | WEB | 24 | 1 group consisting of 24 participants/teachers 2 trainers/co-coordinators–2 h/group |
15 December 2020 | WEB | 24 | 1 group consisting of 24 students of HMU 2 trainers/co-coordinators–2 h/group |
26 March 2021 | WEB | 22 | 1 group consisting of 22 participants 2 trainers/co-coordinators–2 h/group |
9 April 2021 | WEB | 20 | 1 group consisting of 20 participants 2 trainers/co-coordinators–2 h/group |
Date | Venue * | Participants | Details (Duration) |
---|---|---|---|
8 January 2021 | WEB | 120 | HMU students (2 h) |
23 April 2021 | Primary School of Archanes, Heraklion | 20 | 1 group consisting of 20 students and 1 teacher (2 h) |
1 June 2021 | School for students with special needs, Ierapetra | 20 | 1 group consisting of 20 students and 1 teacher (2 h) |
9 June 2021 | Primary School of Basileion, MoH | 40 | 2 groups consisting each of 20 students and 1 teacher (2 h) |
14 June 2021 | Primary School of Alikarnassos, ΜοH | 40 | 2 groups consisting each of 20 students and 1 teacher (2 h) |
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Ioannou, T.; Bazigou, K.; Katsigianni, A.; Fotiadis, M.; Chroni, C.; Manios, T.; Daliakopoulos, I.; Tsompanidis, C.; Michalodimitraki, E.; Lasaridi, K. The “A2UFood Training Kit”: Participatory Workshops to Minimize Food Loss and Waste. Sustainability 2022, 14, 2446. https://doi.org/10.3390/su14042446
Ioannou T, Bazigou K, Katsigianni A, Fotiadis M, Chroni C, Manios T, Daliakopoulos I, Tsompanidis C, Michalodimitraki E, Lasaridi K. The “A2UFood Training Kit”: Participatory Workshops to Minimize Food Loss and Waste. Sustainability. 2022; 14(4):2446. https://doi.org/10.3390/su14042446
Chicago/Turabian StyleIoannou, Thanos, Katerina Bazigou, Afroditi Katsigianni, Michalis Fotiadis, Christina Chroni, Thrassyvoulos Manios, Ioannis Daliakopoulos, Christos Tsompanidis, Eleni Michalodimitraki, and Katia Lasaridi. 2022. "The “A2UFood Training Kit”: Participatory Workshops to Minimize Food Loss and Waste" Sustainability 14, no. 4: 2446. https://doi.org/10.3390/su14042446
APA StyleIoannou, T., Bazigou, K., Katsigianni, A., Fotiadis, M., Chroni, C., Manios, T., Daliakopoulos, I., Tsompanidis, C., Michalodimitraki, E., & Lasaridi, K. (2022). The “A2UFood Training Kit”: Participatory Workshops to Minimize Food Loss and Waste. Sustainability, 14(4), 2446. https://doi.org/10.3390/su14042446