WSS EFFECT – FOOD BANKING MK The Project is financed by the European Union WSS E FFECT food WSaste – food ecurity - food Sustainable Effect HOW TO PREVENT FOOD WASTE YOUTH POTPOURRI FOOD BANKING – a Collection of Minor and Major Ideas Skopje, Mach 2021 CIP – Cataloging in Publication National and University Library St. Clement of Ohrid, Skopje 005.936.5641(4)(047.31) 005.936.5641(4-11)((047.31) 005.936.5641(4-191.2)(047.31) TODOROVSKA, Stojne How to Prevent Food Waste? Youth Potpourri. Food Banking – a Collection of Minor and Major Ideas. Author and Editor – Stojne Todorovska – Skopje: Association Food for All – Food Bank MK, 2021. – 20 pages, illustration: 30 cm ISBN 978-608-66333-1-8 COBISS.MK-ID 51757829 HOW TO PREVENT FOOD WASTE YOUTH POTPOURRI FOOD BANKING – MAJOR AND MINOR IDEAS Authors: Matea Stoev, Marija Zelenkovska, Ivana Ivanova, Biljana Stojanoska, Viktorija Todorovska, Natalija Laposka, Joana Manojlovska, Vesna Blazhevska, Margarita Stavrova Author and Editor: Stojne Todorovska WSS EFFECT – FOOD BANKING MK WSS E FFECT food WSaste – food ecurity - food Sustainable Effect Skopje, 2021 3 This Publication was drafted with the financial support provided by the European Union. The contents of the Publication are the sole responsibility of the Association Food for All – Food Bank MK and do not reflect the viewpoints of the European Union in any respect. Food Bank MK is a beneficiary of financial assistance within the framework of the Civica Mobilitas Program. Civica Mobilitas is a project of the Swiss Agency for Cooperation and Development (SDC), which is being implement- ed by NIRAS, MCIC and FCG. The viewpoints and opinions stated herein do not necessarily reflect the viewpoints and opinions of Civica Mobilitas, SDC or of the implementing organizations. 4 ACKNOWLEDGEMENT In token of their willingness and openness to cooperate, the Editor of this Publication, the Association Food for All – Food Bank MK, and the overall team of WSS would like to express their gratitude to: • The Municipality of Aerodrom, Municipality of Karposh and the Municipality of Kisela Voda for the provided opportunities to give lectures to approximately 1500 children and youths from the respective municipalities; • The Public Utility Company Communal Hygiene – Skopje, the education team of whose was engaged in the commencement of the first WSS Effect led activities aimed at children and youths; • The Director of the Kindergarten Buba Mara – Skopje, Ms. Elena Ustamitova and the Pedagogue Ms. Margarita Stavrova for their selfless cooperation with the team and support to conveying the message for anti-food waste in all 6 branches of the kindergarten; • Yahya Kemal College for the enabling of the most engaging debates on the topic of food waste; • Ss. Cyril and Methodius University in Skopje, the Faculty of Law Iustianus Primus, the Faculty of Agricultural Sciences and Food, the Faculty of Philosophy – Institute of Social Policy and Work as well as the Students’ Radio for their assistance in outreaching the call for best ideas to as many youths as possible; • The pupils, students, children, parents, teachers and professors and all the others that participated in the call; • The kindergarten Veseli Cvetovi for the conveyed idea which may become reality in the future; • The Associations Zlatno Pero from Bitola, Birlik Jekipe from Veles and Eko Zhivot from Kavadarci. Sincere and utmost gratitude to the EU Delegation to the Republic of North Macedonia for the financial assistance used for realization of the activities stipulated under the WSS Effect Project, among which is this specific publication. 5 Borjan Jovanovski, aged 8 Primary School Goce Delchev – Prilep 6 FOREWORD The attainment of the Millennium Development Goals calling for halving per capita global food waste generated and disposed of in any of the processes of its production, manufacturing, transport, storage, sales and consumption (SDG 12.3) presupposes novel and creative solutions; social innovations, awareness raising, modifications to legal regulations, cooperation among civil society organizations, institutions and businesses as well as participation and engagement of the general public at large with reference to the subject topic. In the period between 2018 and 2021, the team of WSS Effect and of Food Bank MK in particular, conducted numerous activities aimed at creating preconditions for an organized campaign and action for reducing the amount of food disposed of at landfills. The activities were realized with the participation and engagement of: • 18 civil society organizations from more than 11 municipalities on the overall territory of the country; • The European Federation of Food Banks (FEBA); • The Food Banks from the region, from Eastern and Central Europe; • More than 20 educational institutions within the country; • More than 1500 children, pupils and students; • Teachers, professors, experts and practitioners from diverse areas. In the course of the months of November and December 2020, youths were invited to contribute to the debate on the topic of ‘How to Prevent Food Waste’. This very publication puts forward their ideas, as well as the ideas and experiences of the two participating kindergartens. The call for best ideas was publicly published and forwarded to the primary schools and kindergartens on the territory of three municipalities in Skopje, including to state and private universities. The objective that the team aspires to attain via the call and the publication is initiation of social and societal changes, in addition to reminding the youths that 1) they are to be consulted, 2) they are to be heard and 3) they are to be engaged in the decision making process with reference to any topics that are of relevance for the sustainable development since it will remain their legacy and responsibility in the future. 7 Matea Stoev, aged 15 Private Secondary School Yahya Kemal – Struga CATERING FACILITIES AS ‘GOOD HOSTS’ AND ‘HUMANE FACILITIES’ The catering facilities due to their scope of work are a significant element in the link ‘generators of potential food waste’. There are a number of causes that contribute to this phenomenon: irrationally placed orders, improper handling of groceries, improper planning in terms of the meals made, etc. Provided that their owners and managers change their perception and offer delicious and diverse menu offers and portions, and provided that they orient themselves towards rational orders, taking proper care and processing of food, smaller portions, etc., as well as cater for a number of other creative and inter- esting ideas the ultimate aim of which would be reduction in food waste, it is somewhat likely that the awareness and the focus of other caterers would change as well. Hence, they would serve as role models and leaders of good practices that would be applied by the other caterers in their respective facilities. Additionally, they would serve as a role model for their guests as well who may consider ‘how to reduce the food waste in their homes alike’. 8 ‘WE, THE YOUTHS, HAVE PLENTY OF CREATIVE IDEAS THAT MAY BE EASILY IMPLEMENTED AND CON- SEQUENTLY CONTRIBUTE TO BETTER LIVES. WE ARE TO BE ASKED AND CONSULTED, AND ENCOUR- AGED TO REASON. SUCH EXPERIENCES SHALL ENABLE US TO BECOME RESPONSIBLE AND CONSCIEN- TIOUS CITIZENS THAT WILL TAKE CARE OF AND PROTECT THE SOCIETY IN WHICH WE LIVE AND THE PEOPLE THAT BELONG TO THAT SOCIETY.’ DRAFT IDEA BENEFIT FOOD FREE OF CHARGE FRIDGE FOR ,, 3-F” ( Free Food Fridge ) Such an idea shall not only encourage the catering facilities to reduce the amount of food being disposed of, but shall also encourage the The catering facilities may place separate fridges for guests themselves to be more humane and donate. Moreover, the idea storage of surplus food. Food that was prepared but would make the guests consider the quantity of food that they order remained unserved, and the food that the guests have and leave unfinished on their plates. In addition to the afore-stated, bought for donation purposes may be stored in such the idea could contribute to enhancing the reputation of the catering fridges. This surplus food may be delivered to people facilities in light of the fact that almost everybody would like to visit that are in need of food aid. a place renowned for its delicious food and cozy ambience on one hand and being recognized as ‘humane’ and ‘socially responsible’ on the other hand. 9 Marija Zelenkovska, aged 22 Ivana Ivanova, aged 22 Faculty of Law Iustinianus Primus – Skopje JUST ONE CLICK AWAY FROM DONATING FROM THE COMFORT OF YOUR OWN HOME OR FROM ELSEWHERE Occasionally, people either do not consider or are not familiar with the option of donating any surplus food. It is likely that some people do not see any benefits from such a humane action, or simply they do not know to whom or how to donate it. This list of people could also encompass persons who fear the existence of any lengthy and cumbersome adminis- trative procedures pertaining to such circumstances that would further burden the process. Additionally, people may not be informed about the prospect of donating any surplus food that would be used for processing purposes, composting or any other end but mere disposal. There is no publicly available information about any initiatives, projects or organizations that are willing to receive such waste. 10 “WE ARE NOT TO ALLOW THE PROBLEM OF FOOD WASTE TO BECOME YET ANOTHER UNRESOLVED ISSUE IN OUR STATE WITH THE POTENTIAL OF ESCALATING FURTHER. THERE ARE DIFFERENT WAYS OF SAVING ANY EXTRA FOOD. FOOD DISPOSAL IS NEITHER THE ONLY SOLUTION NOR THE MOST CONVENIENT ONE.” DRAFT IDEA MOBILE APPLICATION AND BENEFIT VENDING MACHINES Hence, donation of any surplus food or organic waste APPLICATION DONATION would be facilitated in full. The application would The application would enable creation of a personal profile for the respective users.