PROJECT DESCRIPTION
BACKGROUND
The existing food system is one of the leading causes of environmental degradation and climate change. Agriculture emits around 10% of the EU’s greenhouse gases (GHG), contributes to deforestation, biodiversity loss, antimicrobial resistance, pollution, soil degradation, etc. Although citizens are worried about these problems, there is a gap between their concern and their action, particularly when it comes to food. For example, in a Special Eurobarometer report (501) 94% of Spaniards believed that climate change is a very/fairly serious problem, but only 13% have adopted a more sustainable diet (at EU level 81% and 19%, respectively). Similarly, at Catalan level 90% of the population is worried about climate change, but only 1% opts for ecological products or consumes responsibly (Study on environmental perception and habits, 2019). This also shows that it is not clear to citizens in Catalonia (7.6 million people, 70% of them in the metropolitan area of Barcelona) or in Spain generally that food systems contribute greatly to climate change and that modifying one’s diet is an effective way of taking action.
OBJECTIVES
The EAT:LIFE project sought to transform the food consumption patterns of citizens in Catalonia, and also more widely in Spain and Europe, towards more sustainable, fair and healthy diets.
The specific objectives were:
- Promote a sense of urgency;
- Educate about the ecological and carbon footprint of food, and raise awareness of one’s responsibility as a consumer;
- Promote changed habits for the adoption of a sustainable, wholesome diet accessible to all, and provide tools to citizens to make positive changes in their diets;
- Make visible existing initiatives and alternatives for a better agri-food system;
- Stimulate the role of educational centers as essential agents for change in achieving environmental goals.
RESULTS
The EAT:LIFE project aimed to transform food consumption patterns in Catalonia, Spain, and Europe towards more sustainable, fair, and healthy choices. The specific objectives included promoting a sense of urgency about sustainable diets, educating people on the ecological and carbon footprint of food, encouraging the adoption of sustainable eating habits, highlighting initiatives for a better agri-food system, and empowering educational centers as key agents in achieving environmental goals. Over the project's 24-months duration, activities were designed to increase awareness and facilitate sustainable food consumption. Feedback from various stakeholders, including educators, families, and chefs, indicated a significant positive impact, aligning with the project's primary objectives.
The project’s working program was successfully implemented with minor deviations. While the project fell short in some areas, such as the number of family workshops and MOOC course participants, it exceeded expectations in others. Notably, the number of attendees per conference was more than three times the planned figure, and the communication campaign reached 358,245 people, far surpassing the initial goal. These achievements contributed significantly to the European Green Deal’s "Farm to Fork Strategy" by promoting sustainable food consumption and healthy diets.
Key results and impacts were observed across the project's work packages. WP1 saw 36 conferences reaching 11,409 people, 60 expert articles read by 21,701 individuals, and 937 participants in MOOC courses on sustainable food. WP2 included an educational program that trained 1,029 educators, conducted 10 collective challenges with 100,880 participants, and held two editions of the Campus-Award Young People for Tomorrow with 72 participants. WP3 involved creating a webpage with 66,334 views, promoting sustainable diet commitments with 12,553 participants, and developing educational games. WP4 focused on project management and external impact evaluation, ensuring quality and sustainability.
The EAT:LIFE project effectively engaged diverse audiences in promoting a better food system, expanding the organization's experience and resources. Lessons learned emphasised the enthusiasm of educational communities for sustainable food topics and the value of engaging, gamified activities. The project’s success in conducting conferences, collective challenges, and educator training highlighted the importance of direct community action and education in driving sustainable change. Particularly successful activities included the 36 conferences, the 10 collective challenges resulting in a recipe book, and the training of 1,029 educators, which had a high multiplier effect through their implementation of sustainable food activities with their groups.
