Identification & Background:
Project title: SF4CEFS – Sown Futures for Circular Economy and Sustainable Food Systems
Acronym: KA152-SF4CEFS
Main objective: The project aims to develop short training courses in a holistic way that empower young people in areas such as sustainability, circular economy and organic farming, making them agents for promoting ecological practices in their communities.
Project code: 2023-3-IT03-KA 152-YOU-000179224
Approval date: 23-01-2024
Start date: 13-02-2024
Completion date: 12-02-2025
Total eligible investment: €32,553.00
Financial support: Erasmus+ Program
Promoters: Fondazione Comunitaria di Agrigento e Trapani
Co-promoters:
-Cekdev International Education and Development Academy
– MORE – Mountains of Research Collaborative Laboratory – Association
– Helix – Social Innovation Hub
– Asociatia DAR Development
– Innovative Youth
Objectives
-Fostering creativity and innovation: Stimulating creativity and innovation among young people through interactive workshops and sustainable practices.
-Developing skills in the area of circular economy: Offering training to help young people develop skills in sustainable processes, reusing materials and regional cuisine.
Promoting problem-solving and leadership: Improving problem-solving and leadership skills, enabling young people to tackle environmental and social challenges.
-Creating inclusive collaborative networks: Facilitating the creation of collaborative networks between young people, mentors and professionals, promoting inclusion and diversity.
Activities
1. interactive workshops:
Composting: Participants learned about composting and its practical techniques, understanding its importance for reducing waste and improving the soil.
Organic Agriculture: Sessions on organic farming practices highlighted sustainable methods of growing and producing food.
2. Training Sessions:
Sustainable Processes and Initiatives: Discussions on various sustainable initiatives, exploring successful examples and techniques applicable in different contexts.
Reuse: Activities focused on the importance and methods of reusing materials to reduce waste and promote the circular economy.
Regional Cooking: Regional cooking classes that emphasized the use of local ingredients and sustainable practices in food preparation.
3. Skills Development:
Problem-solving: Practical exercises and case studies to improve participants’ problem-solving skills, applicable to environmental and social challenges.
Leadership Potential: Activities to foster the development of leadership skills, empowering young people to be agents of change in their communities.
Results
The expected results include increased creativity and innovation among young people, the development of technical skills that encourage inclusion and diversity, and the promotion of sustainable and ecological practices in the communities of the participating countries.
