SchoolFood4Change (SF4C) will create a shift to both sustainable and healthy diets on a broad societal scale by directly impacting over 3,000 schools and 600,000 school children in 12 EU countries, providing a replicable good practice across the EU and beyond. The SF4C specific objectives (SO) are: SO1: To innovate and roll out sustainable healthy food procurement, sourced from land, inland water and sea, in line with the EU Farm to Fork Strategy and the SDGs. SO2: Through innovative "planetary health diets & cooking", linked to the identity of the territory, train and empower cooks and urban food enablers in the cities. SO3: To ensure an enabling educational environment through the innovative "whole school food approach" which is a method about achieving a healthy food culture in and around schools, contributing to community-wide whole systems change, and impacting on education, sustainability, inequalities, communities and health. SO4: To assess the SF4C impact, demonstrate real life delivery ("business case"), particularly on health and behavioural change of vulnerable children, and prove that it can be cost-effective. SO5: To seek impact for all EU citizens, demonstrate swift EU replicability, also beyond schools, and engage with EC Services and projects on increased Farm to Fork impact toward 2030. All children go to school and are vulnerable to diet-related conditions and disadvantaged environments. SF4C views schools and children and young people (0-18 years of age) as catalysts for systemic change for the shift to sustainable and healthy diets of all EU citizens. The SF4C triple impact approach (SO1-3) will be implemented by 33 partners, mostly governmental partners that have the mandate over sustainable healthy school meals, including many pioneers from across the EU. SF4C has received official support from 10 EU Members States.

"<< Background >>Our food system is sick and needs to be cured. One of its remedies is to explore the ways how to prevent and reduce enormous food waste that humanity produces nowadays. Best food waste is no food waste. It is evident that current food supply chains are notoriously inefficient and show vulnerabilities from initial agriculture production down to the final household consumption. These inefficiencies have global unprecedented significant social, environmental and economic impacts. At European level food waste accounts to 88 million tonnes annually and associated estimated economic costs of 143 billion euros. Food losses and waste represent a waste of resources used in production such as land, water, energy and inputs. Considering facts such as: -an increase in the food demand for food by 70% by 2050; -a 6% decrease in crops efficiency due to climate change; -the consideration of the agri-food system as the largest contributor of greenhouse gases; -agriculture using 70% of all water. Based on this, the core commitment of the twenty-first century is to do our outmost to prevent and reduce food losses and food waste. The goal 12.3 of the Sustainable Development Goals (SDGs), unanimously adopted by world leaders in September 2015, targets to halve per capita food waste at the retail and consumer level by 2030 and reduce food losses along the food production and supply chains. We are far behind with achieving this goal and there is an urgent need to do more, in better ways and multiple possible ways. Global average annual increase of total food production in the five past decades was 122 MMT (FAOSTAT). A 20% reduction of the 1,3 billion tonnes of food lost would mean 260 million tons saved annually. Alarming fact is that households produce more than half of the total food waste/loss. From this point of view, it is critical to adapt also the eating habits of consumers to achieve the prevention and reduction of the food losses and food waste. Awareness campaigns are not enough in this regard. New ways of using safe food currently thrown away need to be further explored. The idea to teach people how to reduce food waste and food losses is not new. In recent years, several projects have been done on ""food waste"" topic. However, there is a lack of projects that would increase the competences of the teachers at ISCED level 2-3 and parents of the children age below 14 not only in theoretical background, but also in the way of practical implementation of theory to each day life. In addition, the FoodComp project is looking for ways to help alleviate this problem by innovative concepts of building partnerships which merges target groups that can influence the behaviour of the single person but the social groups as well.<< Objectives >>FoodComp's specific objectives have been set up:- To promote efficiency in the use of resources throughout all stages of the food chain from farm/shop to household/restaurant consumption.- To promote and foster long term behavioural changes to increase understanding of food losses and food waste.- To promote the replicability of the prevention strategies, best practices and solutions through multimedia food book containing recipes based on the efficient use of food with minimum food losses and waste.- To facilitate the transferability to the wide public of the new innovative solutions with the creation of a tailored sustainability plan for all the intellectual outputs in the FoodComp project.- To disseminate the project intellectual outputs among different stakeholders (farmers, producers, sellers/retailers, consumers, smart cities, policy makers, research community, etc.).We plan to reach these objectives via:1. To prepare and disseminate clear and simple information on how to prevent waste, making this process as automatic as possible, for example also through the use of technology (our Cook App).2. To highlight the key messages, bringing attention to the most relevant information emphasizing the main part of the message with colors that attract attention and with the appropriate use of images and videos (our toolkit).3. To personalize the messages, directing them specifically to the individual and indicating where to obtain the appropriate information (our OER).4. To encourage communities to be competent and responsible actors for positive change (our dissemination).5. To inform about the behaviour already taken by most citizens (our multiplier events).6. To underline the effects, in economic and social well-being terms, deriving from the action against food waste (our message).We expect that FoodComp activities will change of thinking persons involved in the food industry towards better understanding on food waste and loses prevention not only in partner countries but also in other EU countries. Thanks to developed toolkit, learning materials and Cook App we hope that our stakeholders receive knowledge how to throw less food, using whole pieces of food items and understand the benefits of saving food and contributing to sustainable development.<< Implementation >>FoodComp will deploy, demonstrate and validate new strategies based on a systemic approach compiling science-society-policy interfaces to assess and implement the most efficient set of solutions for each of the intellectual approaches.In the FoodComp project the developing process will focus on identification and presentation of food waste and losses’ main hotspots and education towards reduction of food waste and losses. Emphasis will be focused also on behavioural changes of target groups. According to this objectives, we will implement following activities: For Result1 following steps are planned:-Identification stakeholders that will participate in the Citizen Science activities -Definition of the methodological framework for Equilibrated diet tool -Development of Food losses and waste toolkit -Development and optimize different equilibrated menu on the conservation of products. For R2 following steps are planned:-Set up criteria for e-platform and technology instalment of the platform -Technology implementation of the e-learning platform and definition of the technical baselines for developed learning content-Implementation of training schemes into the e-platform In parallel with the technical phase, e-learning materials development will be proceed:-Definition of didactical framework -Development of the methodology and relevant templates for e-learning modules -Development of Learning Material The production and design of R3 will be include activities:−Definition of the application logic and draft of relevant algorithm −Development of the scenarios for promoting plates based on local and sustainable products and the maximum exploitation of food −Identification of relevant Apps and websites that can be linked with FoodComp App−Programming of the App<< Results >>MANAGEMENT AND IMPLEMENTATION:−Establish Steering Committee and Quality Committee− Develop Management and Financial Plan - Quality Management and Evaluation Strategy- Interim and Final ReportsPROJECT MEETINGS:−The 1st project meeting in Slovakia −The 2nd project meeting in Italy −The 3rd project meeting in Poland −The 4th project meeting in Portugal −Final meeting in France INTELLECTUAL OUTPUTS AND RELATED EVENTS:−R1 - Food losses and waste toolkit −R2 - E-learning materials to learn about prevention of food losses and waste −R3 - FoodComp – Cook App C1 - Short-term join staff training in France Pilot evaluation in all partners countriesE1 – E6: Multiplier eventsDissemination:- Integrated Dissemination Strategy - Dissemination Directory- Project visual identity and project website- Promotional materials and activities- Project Brochure for (digital) distribution"

<< Objectives >>The objective of the School climate challenge project is to provide teachers with educational resources to inspire young people about a positive vision of the future and kick-start their interest in innovative solutions that will help make the EU food systems fair, healthy and environmentally-friendly. The project will inspire young people to be the change they want to see and allow integration of the project results in the regular work of the project partners.<< Implementation >>The project will create an online platform with innovative educational resources for teachers and students in English, German, Slovak and Czech. The resources in the form of best practice examples will be researched, gathered, edited and tested. The project will create and implement the Young Food Change Makers Challenge to engage young people in local initiatives, projects. The partners will embed the newly created teaching and learning resources into their daily work and disseminate it widely.<< Results >>The project will produce 3 concrete results:Interactive online platform with a broad spectrum of learning resources for teachers and studentsStudent led local initiatives to make real change happenChange multiplication – engagement of wide audienceThe project will provide the youth with skills to create a meaningful impact and enable their voices to be heard around food and climate discussions, and make every voice become part of the solution in the EU strategies to tackle climate change.

<< Objectives >>The project goal is to develop a transnational SZŠ network by improving the quality and capacity of both partners. The project will enable change at educational and school food level towards a sustainable future by addressing partners’ needs in education for sustainability, sharing examples of good practice, creating new digital tools for education for sustainability, and by implementing a complex whole-school approach program developing a healthy and sustainable food culture.<< Implementation >>The project includes the following activities: project management, including communication and cooperation of partners, mapping and analysing the current situation and making recommendations for improvement, gathering best practice examples of education for sustainability, creating a model school educational program, raising awareness of the project activities and results and sharing of outputs with target groups, and organisation of partner meetings.<< Results >>The project will have these results: consolidation and development of the Slovak-Czech network of organisations and schools implementing the SZŠ program; Report on the state of education for sustainability and school meals in both countries; Examples of good practice in education for sustainability published online; model School educational program for kindergartens and primary schools; well informed target groups; realisation of 6 webinars, 2 conferences and 4 partners' meetings.