Erasmus+ FoodTure: Mladi soustvarjajo trajnostno prehransko prihodnost

Partnerji projekta

FoodTure je mednarodni projekt, sofinanciran iz programa Erasmus+, ki ga vodijo organizacije iz Nemčije in Slovenije. Ključni partnerji so:

• Evegreen d.o.o. (Slovenija)

• Zavod za spodbujanje podjetnosti mladih / Junior Achievement Slovenia (Slovenija)

• 2811 (Nemčija)

• BluoVerda (Nemčija)

  
  

Projekt temelji na načelih izobraževanja za trajnostni razvoj (ESD) in sistemskih inovacij (SI), pri čemer opolnomoča mlade, da postanejo aktivni ustvarjalci sprememb pri oblikovanju bolj trajnostnega prehranskega sistema.

Izvedba v Sloveniji: 4 navdihujoče delavnice za mlade

Delavnica 1: Inovacije iz živilskih odpadkov

Lokacija: Srednja šola za gostinstvo in turizem Maribor

Naslednji strokovnjaki so podprli dijake pri njihovem projektnem delu: Iris Magajna (Pupillam s.p.), Miro Mihec (VGC Maribor – Etika d.o.o.), Gaja Lasič (Toti DCA Maribor), Tina Arnuš in Trgovina Zelena japka. Dijaki so raziskovali živilske odpadke kot vir za inovacije. Po analizi obstoječih rešitev, kot so biogoriva, donacije hrane in krma za živali, so razvili štiri ustvarjalne nove ideje:

• EkoKit – unikatni nakit iz živilskih odpadkov

• Green Drink – sok iz prezrelega sadja

• Cool App – aplikacija za izračun optimalnih količin hrane za zmanjševanje odpadkov

• Healthy Life App – platforma za povezovanje lokalnih kmetov s potrošniki

Delavnica 2: Samozadostnost in lokalne rešitve

Lokacija: Biotehniški center Naklo

V sodelovanju s podjetnicama Tatjano Štancar Poprask (ekološka kmetija Potočnik–Poprask) in Hano Kotar (čokoladnica Mama Paula) so dijaki sooblikovali trajnostne lokalne inovacije:

• Tradicionalna kmetija – združuje tradicionalno znanje z delavnicami in izdelki

• Hexa Label – etiketa, ki spremeni barvo glede na varnost hrane

• Eco Storage – regijski centri za shranjevanje lokalnih pridelkov

• AI prehranski sistem – personalizirano načrtovanje prehrane in dostava z droni

• Od drevesa do vrečke – biorazgradljiva embalaža in naravni spreji

• Industrijski sesalnik – naprava za ločevanje in zmanjševanje živilskih odpadkov v ustanovah

Delavnica 3: Miti in rešitve o živilskih odpadkih

Lokacija: Biotehniški izobraževalni center Ljubljana

24. marca 2025 so dijaki programa pek – slaščičar skupaj s svojimi mentorji razbijali pogoste mite o živilskih odpadkih. Raziskovali so vzroke, kot so inflacija, prekomerno nakupovanje in pomanjkanje ozaveščenosti, ter posledice, vključno z izpusti toplogrednih plinov in mikroplastiko. Na podlagi teh spoznanj so predlagali inovativne rešitve:

• Zelenjavne kocke za juho – iz ostankov zelenjave

• Hladilniki na vsakem vogalu – za deljenje presežkov hrane v skupnosti

• BioRože – okrasne rože, vzgojene iz bioloških odpadkov

Delavnica je bila uspešno izvedena s podporo strokovnjakinje Alenke Puh iz E3 skupnosti.

Delavnica 4: Digitalne rešitve za zmanjševanje živilskih odpadkov

Online – Junior Achievement Slovenija Alumni

23. aprila 2025 so alumni programa Junior Achievement sodelovali z dijaki pri oblikovanju pametnega orodja za upravljanje s hrano, ki zmanjšuje odpadke in spodbuja trajnostno porabo. Skupaj so razvili aplikacijo Smart Eating App, ki ponuja:

• kalkulator količin hrane glede na velikost gospodinjstva

• povezave z lokalnimi ponudniki hrane

• nasvete za pravilno shranjevanje in uporabo hrane

  
  

Projekt je podprl strokovnjak Jakob Osredkar iz podjetja Datalab in zmagovalno dijaško podjetje iz leta 2018, Heavenly Yogurt.

Izvedba v Nemčiji: 5 navdihujočih delavnic za mlade

Delavnica 1: Hrana, prehranski sistemi in prehranske navade

Lokacija: STUBE seminar

Prva delavnica je potekala 9. novembra lani v Leipzigu, v okviru seminarja za študente iz Afrike, Azije, Latinske Amerike in Vzhodne Evrope. Z uporabo metod ESD, kviza in prispevka o preoblikovanju prehranskih sistemov v luči podnebnih sprememb so udeleženci spoznali lokalne pobude in alternative za spopadanje s podnebnimi izzivi ter o tem razpravljali.

Delavnica 2: S krožnika na planet – reševanje sveta grižljaj za grižljajem

Lokacija: Klax Schule

Delavnica je potekala 28. marca v Berlinu in je bila osredotočena na problematiko živilskih odpadkov. Uporabljene so bile različne metode ESD, vključno z družabno igro, ki prikazuje življenjsko pot paradižnika. Gost iz Slow Food Germany je predstavil razmere v državi glede živilskih odpadkov, zlasti v gospodinjstvih, in njihove okoljske posledice. Predstavil je tudi aplikacijo Zu Gut Für die Tonne!, ki uporabnikom pomaga spremljati količine zavržene hrane.

Delavnica 3: Podnebni ukrepi se začnejo na tvojem krožniku

Lokacija: Freie evangelische Gemeinschaftsschule Radeberger Land

Delavnica je potekala 14. aprila na šoli v saški regiji Nemčije. Mladi so razmišljali o živilskih odpadkih in raziskovali načine za njihovo zmanjšanje tako doma kot v šoli. Predstavnik iz organizacije Foodsharing je predstavil stanje na področju živilskih odpadkov v Nemčiji ter svoje izkušnje pri reševanju hrane v restavracijah, supermarketih in drugih podjetjih.

Delavnica 4: Prehrana in podnebje – Kaj ima moj krožnik opraviti s planetom?

Lokacija: St. Benno Gymnasium

Delavnica je potekala 21. maja na šoli v Dresdnu. Udeleženci so s pomočjo različnih metod ESD raziskovali povezave med pridelavo hrane, potrošnjo, odpadki in vplivom na okolje. Organizacija Foodsharing je znova sodelovala in predstavila iniciativo, ki si prizadeva za zmanjšanje zavržene hrane v dobrem stanju preko prostovoljstva. Pokazal je tudi, kje v mestu je mogoče prevzeti presežno hrano in spodbudil mlade k sodelovanju.

Delavnica 5: Planet na krožniku

Lokacija: Dresden International School

Zadnja delavnica je potekala 25. junija na šoli v Dresdnu z mednarodnimi učenci. Sodelovala je organizacija Cambio e.V., ki deluje na področju neformalnega in transformativnega učenja, ter organizacija Lokale Agenda 21 für Dresden e.V., ki je predstavila lokalne pobude kot alternative tradicionalnemu prehranskemu sistemu – mladim so ponudili nove možnosti za razmislek.

Dijaki so pokazali veliko ustvarjalnosti pri oblikovanju trajnostne hrane prihodnosti. Med njihovimi idejami so bili: užitna ličila, "meso" iz krompirja in sadni smoothie iz lokalnega sadja.

Javna predstavitev projekta

{SLO} Nacionalna raven: Tekmovanje Junior Achievement "Moje podjetje"– GZS

Projekt FoodTure je bil na nacionalni ravni predstavljen 15. maja 2025 na finalu Junior Achievement Slovenija »Moje podjetje«, ki je potekalo na Gospodarski zbornici Slovenije (GZS).

Maša Kovič Dine je predstavila cilje in metodologijo projekta, dijakinja iz BIC Ljubljana pa je delila svoje osebne izkušnje in ustvarjalne rezultate iz delavnic.

{DE} Lokalna predstavitev v Nemčiji

Mednarodna raven: Sejem AGRA 2025, Gornja Radgona

23. avgusta 2025 je bil FoodTure predstavljen na mednarodnem sejmu AGRA 2025 v Gornji Radgoni (Slovenija), v sodelovanju s Centrom za permakulturo, ki je pomemben zagovornik krožnega prehranskega sistema in zmanjševanja zavržene hrane.

Maja Juršič in Eva Štraser sta predstavili rezultate projekta, dobre prakse z delavnic in poudarili pomen vključevanja mladih ter medsektorskega sodelovanja pri razvoju trajnostnih prehranskih sistemov.

Zaključni razmislek

FoodTure ni zgolj projekt – je gibanje mladih za trajnostno prihodnost.

S štirimi delavnicami v Sloveniji in Nemčiji, nacionalnimi in mednarodnimi predstavitvami ter številnimi ustvarjalnimi idejami mladih je jasno:

Mladi ne čakajo na spremembe – oni jih ustvarjajo.

Besedilo: Eva Štraser, Maja Juršič, Catalina Brunetti

Fotografije: Eva Štraser, Maja Juršič

Erasmus+ FOODTURE: Youth Creating a Sustainable Food Future

Project Partners

FoodTure is an international project co-funded by the Erasmus+ programme, led by organisations from Germany and Slovenia. The key partners include:

• Evegreen d.o.o. (Slovenia)

• Zavod za spodbujanje podjetnosti mladih/Junior Achievement Slovenia (Slovenia)

• 2811 (Germany)

• BluoVerda (Germany)

  
  

The project is based on the principles of Education for Sustainable Development (ESD) and Systems Innovation (SI), empowering young people to become active changemakers in building a more sustainable food system.

Slovenian Implementation: 4 Inspiring Youth Workshops

Workshop 1: Innovation from Food Waste

Location: Secondary School for Hospitality and Tourism Maribor

The following experts supported the students in their project work: Iris Magajna, Pupillam s.p., Miro Mihec, VGC Maribor – Etika d.o.o., Gaja Lasič, Toti DCA Maribor, Tina Arnuš, and Trgovina Zelena japka. The students explored food waste as a resource for innovation. After analyzing existing solutions such as biofuels, food donations, and animal feed, they developed four creative new ideas:

• EkoKit – unique jewelry made from food waste

• Green Drink – juice made from expired fruit

• Cool App – an app that calculates optimal food quantities to reduce waste

• Healthy Life App – a platform connecting local farmers with consumers

Workshop 2: Self-Sufficiency and Local Solutions

Location: Biotechnical Centre Naklo

In collaboration with entrepreneurs Tatjana Štancar Poprask (organic farm Potočnik–Poprask) and Hana Kotar (Mama Paula chocolate shop), students co-developed sustainable local innovations:

• Traditional Farm – blends traditional knowledge with workshops and products

• Hexa Label – colour-changing label for food safety visibility

• Eco Storage – regional hubs for storing local produce

• AI Food System – personalised diet planning and drone delivery

• From Tree to Bag – biodegradable packaging and natural sprays

• Industrial Vacuum – device for separating and reducing food waste in institutions

Workshop 3: Myths and Solutions About Food Waste

Location: Ljubljana Biotechnical Educational Center

On March 24, 2025, bakery and pastry students worked with their mentors to debunk common myths about food waste. They explored its causes—such as inflation, overconsumption, and lack of awareness—and its consequences, including greenhouse gas emissions and microplastics. Building on these insights, they proposed innovative solutions:

• Vegetable Stock Cubes – made from leftover produce

• Food Fridges on Every Corner – for sharing surplus food within communities

• BioFlowers – decorative flowers grown from bio-waste

The workshop was successfully carried out with the support of experts Alenka Puh

from E3 skupnost.

Workshop 4: Digital Solutions for Reducing Food Waste

Online – Junior Achievement Slovenia Alumni

On April 23, 2025 Alumni of Junior Achievement collaborated with students to design a smart food management tool aimed at reducing waste and promoting sustainable consumption. Together, they developed the Smart Eating App, which offers:

• a food quantity calculator based on household size

• connections with local food suppliers

• tips for proper food storage and usage

The project was supported by expert Jakob Osredkar, Datalab, and the 2018 winning student company, Heavenly Yogurt.

German Implementation: 5 Youth Workshops

Workshop 1: Food, food systems and nutrition habits

Location: STUBE Seminar

The first workshop took place on 9 November last year in Leipzig, as part of a seminar organised within a support programme for students from Africa, Asia, Latin America, and Eastern Europe. Using ESD methods, a quiz, and an input on Transforming Food Systems Under Climate Change, the workshop introduced local initiatives and alternatives that address climate change. Participants also engaged in a joint discussion on these topics.

Workshop 2: Plate to planet: Saving the world, one bite at a time

Location: Klax Schule

This workshop took place on 28 March in Berlin with a group of young participants and focused on the issue of food waste. Various ESD methods were used, including a board game illustrating the life journey of a tomato. Slow Food Germany participated and provided valuable insights into the situation in the country regarding food waste – particularly in households – and its environmental consequences. The Zu Gut Für die Tonne! app was also presented, which helps users track the amount of food they waste.

Workshop 3: Climate Action starts on your plate

Location: Freie evangelische Gemeinschaftsschule Radeberger Land

This workshop took place on 14 April at a school in the Saxony region of Germany. There, young people reflected on food waste and explored ways to help reduce it by taking action both at school and at home. A presentation was given by Foodsharing on the food waste situation in Germany, including examples of food rescue practices from restaurants, supermarkets, and other businesses.

Workshop 4: Nutrition & Climate – What does my plate have to do with the planet?

Location: St. Benno Gymnasium

The workshop took place on 21 May at a school in Dresden, Germany. Through various ESD methods, participants explored the relationship between food—from production to waste—and the environment. Foodsharing was once again eager to take part and shared the initiative, which aims to reduce food waste in good condition through its volunteers. Participants were also shown where in the city surplus food can be collected and were encouraged to get involved.

Workshop 5: Planet on a plate

Location: Dresden International School

The final workshop took place on 25 June at a school in Dresden with international students. It featured contributions from Cambio e.V., an organisation active in the field of non-formal and transformative learning, and input from Lokale Agenda 21 für Dresden e.V., who shared information about local initiatives offering alternatives to the traditional food system—giving young people new options to consider.mation about local initiatives offering alternatives to the traditional food system—giving young people new options to consider.

The students showed great creativity by designing sustainable foods of the future. Among their ideas were edible make-up, potato-based "meat" and a smoothie made from local fruits.

Public Presentation of the Project

SLO ^_ National Level: Junior Achievement "My Company" Competition – GZS

FoodTure was presented nationally on May 15, 2025, during the Junior Achievement Slovenia "My Company" final at the Chamber of Commerce and Industry of Slovenia (GZS).

Maša Kovič Dine shared the project's goals and methodology, while a student from BIC Ljubljana offered personal insights into her experience and creative outcomes from the workshops.

DE - Local Presentation in Germany

International Level: AGRA 2025 Fair, Gornja Radgona

On August 23, 2025, FoodTure was presented at the AGRA 2025 international fair in Gornja Radgona (Slovenia), in collaboration with the Permaculture Centre, a key advocate for circular food practices and reducing food waste.

Maja Juršič and Eva Štraser showcased the project’s results, best practices from the workshops, and highlighted the value of youth engagement and cross-sector collaboration in driving sustainable food systems.

Final Reflection

FoodTure is more than a project – it's a youth-led movement for a sustainable future.

With four workshops in Slovenia and Germany, national and international presentations, and countless creative youth-driven ideas, one thing is clear:

Young people aren’t waiting for change – they are making it happen.

Text: Eva Štraser, Maja Juršič, Catalina Brunetti

Photos: Eva Štraser, Maja Juršič