How to eat “clean” in order to optimize our impact on climate, health, economy and leave as little food waste as possible? It’s far from being just a rhetorical question. The participants of the webinar “ZéroGaspillage Zerowaste? Vegan? Bio? What and how do we eat with minimum waste?”, held today at the Francophone Branch “Informatique”, Department of Software Engineering and Automatics, FCIM, within the ACTIF (ACTion pour l’Innovation Francophone) project „Zéro Gaspillage – pour une production et une consommation responsable en ECO” (Zero Waste – for a responsible ECO production and consumption), supported by AUF.
Along with the moderators Daniela ISTRATI – head of the program Francophone Branch “Informatique”, FCIM, and the representatives of the NGO “EcoVisio”: Elena TACU – vegan nutritionist, fitness trainer, environmental activist; Daniela LUCA – Agrifood specialist, vegan; Gabriela ISAC – co-founder and co-coordinator of the “Ask a Worm” and “Seed It Forward” initiatives, the participants in the webinar talked about what is responsible consumption, about veganism, restaurants and cafes/catering – ECOfriendly places and menus, Life-hacks for every day to avoid food waste, to what extent is ZeroWaste possible in the Republic of Moldova, how to properly store food or how to preserve it for a longer period, how to manage food waste and what would be the composting methods.
As responsible food production and consumption is a topical issue for all Central and Eastern European countries, between which there are historical, cultural, economic and social similarities, the project partners: AUF – Agence Universitaire de la Francophonie; Romania – University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, University of Craiova; Republic of Moldova – Technical University of Moldova (represented by Daniela ISTRATI); Northern Macedonia – “St. Cyril and Methodius”, aim to contribute to the elimination of food waste and improve the health of the population by educating responsible consumption; creating a responsible synergy between all stakeholders in the food industry; encouraging responsible production systems; assessing the impact of economic, social and environmental actions. Beneficiaries of the results offered by the project are all those interested in the food industry (from producer to consumer) and universities. Project development period: December 2019 – December 2020.
ACTIF is an international action program of the Agence Universitaire de la Francophonie (AUF), which aims to strengthen the role of French-speaking universities in implementing the Sustainable Development Objectives (ODD) and social and united innovation, and is implemented under the United Nations Sustainable Development Objectives to support French-speaking universities in a world in transition and in profound transformation.
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