Peer-Supported Meetings

Two rounds of peer-supported process meetings were conducted in Neumarkt/Styria and Währing/Vienna. In each neighbourhood, a group of selected, individual household members was meeting over the period of 16 weeks to discuss various aspects of and experiences with food waste in their homes. To take part in the project, each individual household member had to commit to (i) participate in a total of 4 Peer Supported Process meetings and (ii) complete two food waste diaries for a period of 7 days each (14 days in total).

The individual meetings comprised a range of focus group discussions on reasons for throwing away food and strategies that are already employed – or could be employed – to avoid food waste in households. In addition, participants received inputs from the project team on the link between food waste and climate change as well as information and advice on the right handling and storing of food items. Moreover, participants were invited to collect and describe their ideas for projects and initiatives around food waste that could be implemented in their respective region or district. In relation to this brainstorming, participants formulated messages to various kinds of stakeholders on postcards provided by the project team.

Downloads

Food Waste Diary
Handouts
Presentation Poster
Postcards

Stakeholder Workshop

The FoodClim Stakeholder Workshop took place on May 16, 2018 at the WU Vienna University of Economics and Business. The main objectives of the stakeholder workshop were (i) to connect stakeholders from the areas of policy, retail, research, and civil society who are involved in issues around food waste in Austria as well as (ii) provide a space for discussions, exchange of experience and active contributions to policy recommendations.

The workshop addressed a broad range of stakeholders from different institutional levels linked to food and food waste, such as the MA48, Global 2000, and the Federal Ministry of Sustainability and Tourism, as well as business representatives and members of local initiatives that reduce food waste such as foodsharing.at. A total of 18 stakeholders participated in the workshop as well as all project team members.

After a brief round of introductions and presentation of the FoodClim project, the (preliminary) findings of the different work packages of the project were presented in the form of a poster walk during which participants had the chance to read about the findings and engage in discussions with the project team. The posters presented at the Stakeholder Workshop can also be found here.

Subsequently, participants split-up into three table groups, each focusing on a different stakeholder type i.e. policy, business, and civil society. In the interactive discussion rounds, each group was discussing (i) potential measures to prevent and reduce food waste as well as (ii) barriers to implement these measures. The key objectives of the interactive discussion rounds were to enable stakeholders to (i) share their experience and perspectives on the issue of food waste, and (ii) actively contribute to robust recommendations on measures that prevent and reduce food waste.

Downloads

Agenda
Poster
Outcomes of Discussion Groups
Photos

Visioning Workshop

The Visioning Workshop took place on the 19th of March, 2018 from 3 p.m. to 6 p.m.at the Vienna University of Economics and Business (WU). In sum, 11 foodsavers participated in the Visioning Workshop. The central focus was on how the initiatives can be strengthened and brought forward. This workshop brought together relevant actors within the food sharing initiative.

The initiative foodsharing allows on the one hand individuals (so-called ‘foodsharer’) to share excess food among each other, on the other hand so-called ‘foodsavers’ collect food surplus from cooperation partners and distribute it afterwards for free to all people regardless of their origin, social status and faith. The decision on who receives the saved food is at the discretion of the foodsavers themselves. They can use the collected food for themselves and/or give it to e.g. family, friends, neighbours, people in need or bring it to publicly accessible fridges called “Fairteiler”. These public fridges are located in cafes, adult education centres, district municipal authority offices and can be accessed only during the opening hours. On the one hand foodsavers can place rescued food into it and the other hand all people can take out and put back in as much food as they like.

The aim of the workshop was to develop a joint vision for the 2030 and find pathways needed to meet the vision. The key questions were:

  • Which future directions for the initiative are envisioned by the participants?
  • Which concrete steps could be taken (and by whom) to support the realization of the vision for foodsharing in Austria?
  • Which organisations/institutions/people are important in reaching this ambition?
  • How could relevant actors, alliances and cooperative relationships help to support the vision?

The workshop was facilitated by Jill Jäger and was designed interactive and open. First of all we started with a short personal introduction of the participants and a short overview over the FoodClim project. After that we split-up the participants into two groups and continued with an ice-breaker sequence that should give participants the opportunity to know each other a little better.

Subsequently, participants stayed in those two table groups and each group focused on potential elements for a vision of foodsharing in 2030. The discussions were interactive and were to enable participants to contribute to a common vision but also to discuss, share and exchange their individual ideas and suggestions. Those ideas and elements of the vision were collected and presented and discussed first within the group and then also in plenum. In a next step they were clustered into 7 overarching thematic groups that in sum resulted in a vision for foodsharing:

  • Overall vision
  • Organization of foodsharing,
  • Awareness raising,
  • Community,
  • Image,
  • Policy, Business and Agriculture
  • Diffusion of foodsharing

Three of the thematic groupings (underlined above) were selected by the participants for further elaboration. In the second part, we looked at those groupings and explored possible steps and actions that need to be taken in order to realize the vision. The detailed results can be found below. In addition, the agenda gives an impression of the workshop.

Downloads

Agenda
Photos
Outcomes Visioning Workshop

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