Innovation for sustainable development by educating the local community. The case of an Italian project of food waste prevention

Abstract

Service oriented perspectives represent an opportunity of innovation and an answer to current challenges for social welfare, sustainable development and everyday life. The prevention of food waste requires new networked and collaborating competences, in the light of the increasing inefficiencies of modern economic growth models and the improvement of new paradigms for sustainable development. This research presents the case of a project that, while addressing food waste at the level of several organizations throughout the supply chain, implemented a recovering process to reduce food impairment. The project (R.e.b.u.s.) applies the efficiency system originally developed for school and university canteens to other food donors. In order to support this project, a farreaching educational program for sustainable development was started in schools, universities and through public events. By educating the local community and enhancing processes that drive a change in behaviour, this initiative proved essential for the successful prevention of food waste.