F4S Celebrates World Food Day
Updated: Feb 17, 2022
Last 16 October, Food4Sustainability engaged in initiatives alluding to World Food Day.
Since 1981, the date has been celebrated in more than 150 countries to raise awareness about nutrition and food issues. That day also marks the foundation of FAO (Food and Agriculture Organization), the United Nations Food and Agriculture Organisation.
We were involved in three initiatives, with the major objective of raising interest and mobilising action for what is the focus of our work: the sustainability of human food.
In one of the initiatives, Food4Sustainability and Innov Plant Protect promoted a free online debate on the topic "Feeding Portugal, from Farm to Fork". This debate was a reflection not only on food, nutrition and health, but also on food safety and the impact of food choices on the next generations and the environment.
In another initiative, CoLAB was a partner in the organisation of the seminar "Food Policy in the Bio-Region of Idanha-a-Nova", with the participation of Henrique Santos and Joana Grácio.
With the gathering of several experts and representatives of the main actors of the territory (local authorities, farmers, food producers, agricultural, food processing and distribution companies, consumer organisations, cultural associations, private social solidarity institutions, technicians from the municipality and decentralised public bodies in the areas of agriculture, education, health, employment and social protection, environment and spatial planning, the seminar aimed to discuss the bases for building a food policy for the municipality of Idanha-a-Nova, which is part of the International Network of Bio-Regions.
During the Food Week, organised every year by the Municipality of Idanha-a-Nova, CoLAB promoted a set of actions, focused on the school community, in the framework of the SAL - Semente Ambiental (Environmental Seed) project, an awareness raising project, through the school community, to promote a healthier and more sustainable food consumption in the population, taking students from the Idanha-a-Nova schools, to the Hortas de Idanha (Gardens of Idanha), promoting an experimental kitchen, and promoting the elaboration of manuals, by the students, of good environmental and sustainability practices, in the kitchens.