Heroes of Responsible Dining Foundation

CSO: Felelős Gasztrohős
Area: Education
Location: Three major cities of Hungary

Type of project

Through various interactive stations, students explore topics such as seasonal ingredients, the impacts of meat consumption, waste sorting, superfoods, and composting. 

The project targets students and provide for a general awareness on various aspects of the basics of sustainable nutrition intake. 

The program is special because a graphic designer with a game developer designed the tools, it based on simple games such as puzzles, mazes or matching games, yet the theme fits so well that the game makes you think, so the knowledge transfer realized more reliably.

Target

Youth, tachers and families.The program gives students the opportunity to directly experience the importance of sustainability, so the education not only provides them with a theoretical but also a practical experience. And in a small group, the conversation develops more easily, the good practices that the students bring from their families or see in their environment come up and are reinforced.

Science-based

General reference (emphasis) on the use of scientific data which seems to be satisfied. Experts assisted the foundation in creating the program. Their specific partner in the tender is the recently established foundation of the National Food Safety Authority (NÉBIH), the Maradék Nélkül Foundation, who support their work with professional materials and professional proofreading and advice.

Gender

Equal participation boys/girls. Both women and men have their place in the kitchen, because regardless of gender, it is very important for someone to learn how to buy, grow (microgreen), prepare, store, preserve or rethink food sustainably. We would like to emphasize the importance of this.

Planned activities

• Games and tests: Holding the Student Trial for 12 high school classes, i.e. approximately 300 high school students and 12 teachers, with the aim of getting to know the basics of sustainable eating and achieving a change in attitude among them, i.e. a change in consumption patterns and the transition to sufficient strategies in the food industry.

• Videos, Tik-Tok and other social platforms: Reaching at least 4,000 people, mainly young adults, with the content of a digital educational campaign related to sustainable eating, in which we want to influence their more responsible consumption with scientifically based messages. Usefulness: Followers’ awareness of the topic increases; they receive tools to reduce their climate anxiety and ecological footprint.

Action model

• mall group approach (of disadvantaged youth) can develop changes in perception and behaviour.