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Producing facts and figures, relevant methods and tools for individuals, out-of-home food professionals, packaging designers, social workers and household coaches to avoid food wastage

Partners aim at enabling target groups to take daily action against food wastage. Such a strategy towards behaviour change must be based on a precise understanding of consumption dynamics and profiles. Partners will cross their knowledge in a Community of Practices (CoP1) to identify the main barriers but also opportunities to modify the relation to food.

They will share current data and methods available within the partnership and from capitalisation of good practices over NWE, with the support of foreign observers (Expert Commity). They will identify missing facts and figures and undertake the appropriate complementary studies and surveys, in close link with the assessment of the project’s impacts (WP4).

Partners will investigate social psychology research and working methods to leverage behaviour change, through desk research and analysis of past experience. They will explore the role of packaging in preserving food. Learning from that, partners will brainstorm to co-design innovative awareness-raising messages tailored to target groups (cooks, caterers, retailers, packaging designers, teachers, students, workers, underprivileged), each of them being approached with a specific rational, according to their priorities and inclinations. Partners will imagine how to bring out these information through appropriate methods and tools, either management- or decision-making ones.

Most promising ones are to be tested in situ (in supermarkets, restaurants, school- and company canteens, homes) during the experimentation phase (WP2). They will also be disseminated at the occasion of community actions (WP3). Feedback from target groups (WP3) and pilots (WP2) will help partners determine which combination of approaches, working methods and tools are best to achieve a breakthrough behaviour change towards less food wastage.

They will make available these findings through validated practical handbooks, training programmes, educational tools as well as a cookbook.


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