Resilience in a Jar : Food Preservation for Sustainable Communities

Food waste is a major global challenge, with direct consequences for the climate, economy, and social structures. In Europe, a significant portion of agricultural surplus ends up as waste, even though it could be utilized to strengthen food security. Transforming these surpluses into canned or jarred foods offers an effective solution to extend food shelf life, reduce losses, and ensure consistent food availability, even during crises.

This project aligns with a resilience-driven approach, supporting producers through sustainable food processing practices that are essential to addressing economic and environmental disruptions.

The aim is to raise awareness among producers and consumers, in particuler young people, about the economic and environmental benefits of this approach, while supporting producers in acquiring the skills and infrastructure needed to adopt these practices.

Proposed Activities:
- Technical Training: Workshops on surplus food transformation techniques, including hygiene and food safety rules, quality, and logistics.
- Field Visits and Exchange: Immersion in farms and other community-based organizations to explore successful surplus transformation projects in Europe, allowing participants to observe and learn best practices.
- Workshops and Seminars: Educational sessions on food waste management, sustainable farming practices, and innovations in food processing.
- Creation of Educational Resources: Development of guides, videos, and digital tools to raise awareness among a wider audience.