Reducing food waste with the help of the culinary knowledge of the older generation
(S)àvies is an Espigoladors project that helps older people to rediscover and broaden their knowledge about how to avoid food waste, so that they can then promote healthier and more sustainable habits within their own neighbourhoods.
“(S)àvies: rediscovering culinary knowledge for a more sustainable future” is a project promoted by Espigoladors, with the support of Barcelona City Council and the collaboration of Rezero and ABD-ONG, which helps the over-60s to rediscover, expand and share their knowledge of food and culinary culture. The aim is to turn them into community leaders, activists who promote food sovereignty, sustainable consumption and a zero waste culture among those living in their neighbourhoods.
Reviving and expanding knowledge
The project began last November. Since then, two groups of older people from the Font d’en Fargues and Poble-sec neighbourhoods have been taking part in weekly skills acquisition and knowledge recovery sessions.
For ten weeks they’ve been working on building a culture focused on avoiding food waste by raising awareness and activities for those participating. It’s been a very intensive programme. Expert trainers have reflected on the evolution of eating habits; they’ve been discussing what an efficient larder should look like, exploring the concept of food solidarity within the community, sharing ways of making conscious and ethical choices when food shopping in their neighbourhoods, and lastly ideas, tips and recommendations on how to extend the shelf life of food, and reduce the cost of the daily or weekly shop.
Now (S)àvies is entering a new phase in which participants will be designing community projects aimed at passing on their knowledge about healthy sustainable food to others in the neighbourhood, also through weekly sessions. The proposals include guided activities, talks and dissemination materials, and all are to take place during the months of April and June.
New sustainable food activists
In July, Espigoladors will take the project forward by promoting and running a series of experiences inspired by the ideas the (S)àvies have come up with in each of the districts. “We’ll act as a platform for the dissemination of all the knowledge and contributions made by these older people, ensuring that their messages about healthier, more sustainable food come across loud and clear, and reach as many people as possible. And of course they’re all invited to take part however they wish or feel able to”, explains project co-ordinator Núria Casas.
