La transformation alimentaire collaborative : améliorer les compétences des acteurs Erasmus Project

Project Title

La transformation alimentaire collaborative : améliorer les compétences des acteurs

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : Strategic Partnerships for adult education

Project Call Year

This project’s Call Year is 2014

Project Topics

This project is related with these Project Topics: Environment and climate change; Health and wellbeing; Rural development and urbanisation

Project Summary

To promote the consumption of local and quality food from small producers, it is necessary to diversify distribution channels and promote local scale processing (canned fruits and vegetables).

This allows to give a better value to the products during peak production and improved food security.

The collaborative economy is a societal trend, who can play an interesting role here : more and more citizens involve themselves in food (see the development of CSA or consumer cooperatives eg ).

However, developing a local and collaborative processing food , it is necessary both to

Learn to work together producers and consumers

to respect specific rules of production and be organized

to be able to transmit knowledge to a non-professional public

And this is the purpose of this project : create and implement the conditions for diffusion of a “training of trainers ” to farmers and consumers and citizens , motivated to create and facilitate collaborative workshops (for fruits, vegetables, cheese )

We rely on « learning by doing » pedagogy : the content of the training will be developed and validated during testing sessions.

Beyond the project group (eight people from four European countries), all involved in the re-localization of the economy , twenty people and resources persons will benefit from the action directly during the project. But the challenge is to deliver the training of trainers to 20 – 25 people per year in each partner country and thus to encourage the creation of « collaborative workshops food processing » .

This theme , which contribute to several priorities of the European Union (environment protection, food security , employment) is also a source of cultural and gastronomic exciting exchanges. It will allow us to give this project a European dimension both in terms of educational innovation and in terms of culture.

EU Grant (Eur)

Funding of the project from EU: 53233,97 Eur

Project Coordinator

savoir faire & Co & Country: FR

Project Partners

• Slow Food Vodno
• REGIONÁLIS HUMÁN INNOVÁCIÓ Képzési Közhasznú Nonprofit Korlátolt Felelösségü Társaság
• FONDATSIYA ZA BIOLOGICHNO ZEMEDELIEBIOSELENA