YOUTH POTPOURRI HOW TO PREVENT FOOD WASTE - FOOD BANKING - a Collection of Minor and Major Ideas
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WSS EFFECT – FOOD BANKING MK
The Project is financed by the European Union
WSS E FFECT
food Waste – food Security - food Sustainable Effect
HOW TO PREVENT FOOD WASTE
YOUTH
POTPOURRI
FOOD BANKING – a Collection of Minor and Major Ideas
Skopje, Mach 2021
CIP – Cataloging in Publication National and University Library St. Clement of Ohrid, Skopje 005.936.5641(4)(047.31) 005.936.5641(4-11)((047.31) 005.936.5641(4-191.2)(047.31) TODOROVSKA, Stojne How to Prevent Food Waste? Youth Potpourri. Food Banking – a Collection of Minor and Major Ideas. Author and Editor – Stojne Todorovska – Skopje: Association Food for All – Food Bank MK, 2021. – 20 pages, illustration: 30 cm ISBN 978-608-66333-1-8 COBISS.MK-ID 51757829
HOW TO PREVENT FOOD WASTE
YOUTH POTPOURRI
FOOD BANKING – MAJOR AND MINOR IDEAS
Authors: Matea Stoev, Marija Zelenkovska, Ivana Ivanova, Biljana Stojanoska, Viktorija Todorovska,
Natalija Laposka, Joana Manojlovska, Vesna Blazhevska, Margarita Stavrova
Author and Editor:
Stojne Todorovska
WSS EFFECT – FOOD BANKING MK
WSS E FFECT
food Waste – food Security - food Sustainable Effect
Skopje, 2021
3
This Publication was drafted with the financial support provided by the European
Union. The contents of the Publication are the sole responsibility of the
Association Food for All – Food Bank MK and do not reflect the viewpoints of the
European Union in any respect.
Food Bank MK is a beneficiary of financial assistance within the framework of the Civica Mobilitas Program.
Civica Mobilitas is a project of the Swiss Agency for Cooperation and Development (SDC), which is being implement-
ed by NIRAS, MCIC and FCG. The viewpoints and opinions stated herein do not necessarily reflect the viewpoints and
opinions of Civica Mobilitas, SDC or of the implementing organizations.
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ACKNOWLEDGEMENT
In token of their willingness and openness to cooperate, the Editor of this Publication, the Association Food for All – Food Bank MK, and the
overall team of WSS would like to express their gratitude to:
• The Municipality of Aerodrom, Municipality of Karposh and the Municipality of Kisela Voda for the provided opportunities to give lectures
to approximately 1500 children and youths from the respective municipalities;
• The Public Utility Company Communal Hygiene – Skopje, the education team of whose was engaged in the commencement of the first
WSS Effect led activities aimed at children and youths;
• The Director of the Kindergarten Buba Mara – Skopje, Ms. Elena Ustamitova and the Pedagogue Ms. Margarita Stavrova for their selfless
cooperation with the team and support to conveying the message for anti-food waste in all 6 branches of the kindergarten;
• Yahya Kemal College for the enabling of the most engaging debates on the topic of food waste;
• Ss. Cyril and Methodius University in Skopje, the Faculty of Law Iustianus Primus, the Faculty of Agricultural Sciences and Food, the
Faculty of Philosophy – Institute of Social Policy and Work as well as the Students’ Radio for their assistance in outreaching the call for
best ideas to as many youths as possible;
• The pupils, students, children, parents, teachers and professors and all the others that participated in the call;
• The kindergarten Veseli Cvetovi for the conveyed idea which may become reality in the future;
• The Associations Zlatno Pero from Bitola, Birlik Jekipe from Veles and Eko Zhivot from Kavadarci.
Sincere and utmost gratitude to the EU Delegation to the Republic of North Macedonia for the financial assistance used for realization of the
activities stipulated under the WSS Effect Project, among which is this specific publication.
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Borjan Jovanovski, aged 8
Primary School Goce Delchev – Prilep
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FOREWORD
The attainment of the Millennium Development Goals calling for halving per capita global food waste generated and disposed of in any of the processes of its
production, manufacturing, transport, storage, sales and consumption (SDG 12.3) presupposes novel and creative solutions; social innovations, awareness raising,
modifications to legal regulations, cooperation among civil society organizations, institutions and businesses as well as participation and engagement of the
general public at large with reference to the subject topic.
In the period between 2018 and 2021, the team of WSS Effect and of Food Bank MK in particular, conducted numerous activities aimed at creating preconditions for
an organized campaign and action for reducing the amount of food disposed of at landfills. The activities were realized with the participation and engagement of:
• 18 civil society organizations from more than 11 municipalities on the overall territory of the country;
• The European Federation of Food Banks (FEBA);
• The Food Banks from the region, from Eastern and Central Europe;
• More than 20 educational institutions within the country;
• More than 1500 children, pupils and students;
• Teachers, professors, experts and practitioners from diverse areas.
In the course of the months of November and December 2020, youths were invited to contribute to the debate on the topic of ‘How to Prevent Food Waste’. This very
publication puts forward their ideas, as well as the ideas and experiences of the two participating kindergartens. The call for best ideas was publicly published and
forwarded to the primary schools and kindergartens on the territory of three municipalities in Skopje, including to state and private universities.
The objective that the team aspires to attain via the call and the publication is initiation of social and societal changes, in addition to reminding the youths that 1)
they are to be consulted, 2) they are to be heard and 3) they are to be engaged in the decision making process with reference to any topics that are of relevance for
the sustainable development since it will remain their legacy and responsibility in the future.
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Matea Stoev, aged 15
Private Secondary School Yahya Kemal – Struga
CATERING FACILITIES AS
‘GOOD HOSTS’ AND
‘HUMANE FACILITIES’
The catering facilities due to their scope of work are a significant element in the
link ‘generators of potential food waste’. There are a number of causes that
contribute to this phenomenon: irrationally placed orders, improper handling of
groceries, improper planning in terms of the meals made, etc.
Provided that their owners and managers change their perception and offer
delicious and diverse menu offers and portions, and provided that they orient
themselves towards rational orders, taking proper care and processing of food,
smaller portions, etc., as well as cater for a number of other creative and inter-
esting ideas the ultimate aim of which would be reduction in food waste, it is
somewhat likely that the awareness and the focus of other caterers would
change as well.
Hence, they would serve as role models and leaders of good practices
that would be applied by the other caterers in their respective facilities.
Additionally, they would serve as a role model for their guests as well who may
consider ‘how to reduce the food waste in their homes alike’.
8‘WE, THE YOUTHS, HAVE PLENTY OF CREATIVE IDEAS THAT MAY BE EASILY IMPLEMENTED AND CON-
SEQUENTLY CONTRIBUTE TO BETTER LIVES. WE ARE TO BE ASKED AND CONSULTED, AND ENCOUR-
AGED TO REASON. SUCH EXPERIENCES SHALL ENABLE US TO BECOME RESPONSIBLE AND CONSCIEN-
TIOUS CITIZENS THAT WILL TAKE CARE OF AND PROTECT THE SOCIETY IN WHICH WE LIVE AND THE
PEOPLE THAT BELONG TO THAT SOCIETY.’
DRAFT IDEA BENEFIT
FRIDGE FOR FREE OF CHARGE FOOD
,, 3-F” ( Free Food Fridge ) Such an idea shall not only encourage the catering facilities to reduce
the amount of food being disposed of, but shall also encourage the
The catering facilities may place separate fridges for
guests themselves to be more humane and donate. Moreover, the idea
storage of surplus food. Food that was prepared but
would make the guests consider the quantity of food that they order
remained unserved, and the food that the guests have
and leave unfinished on their plates. In addition to the afore-stated,
bought for donation purposes may be stored in such
the idea could contribute to enhancing the reputation of the catering
fridges. This surplus food may be delivered to people
facilities in light of the fact that almost everybody would like to visit
that are in need of food aid.
a place renowned for its delicious food and cozy ambience on one hand
and being recognized as ‘humane’ and ‘socially responsible’ on the
other hand.
9Marija Zelenkovska, aged 22
Ivana Ivanova, aged 22
Faculty of Law Iustinianus Primus – Skopje
JUST ONE CLICK AWAY
FROM DONATING FROM THE
COMFORT OF YOUR OWN
HOME OR FROM ELSEWHERE
Occasionally, people either do not consider or are not familiar with the option of donating
any surplus food. It is likely that some people do not see any benefits from such a humane
action, or simply they do not know to whom or how to donate it. This list of people could
also encompass persons who fear the existence of any lengthy and cumbersome adminis-
trative procedures pertaining to such circumstances that would further burden the
process. Additionally, people may not be informed about the prospect of donating any
surplus food that would be used for processing purposes, composting or any other end but
mere disposal. There is no publicly available information about any initiatives, projects or
organizations that are willing to receive such waste.
10“WE ARE NOT TO ALLOW THE PROBLEM OF FOOD WASTE TO BECOME YET ANOTHER UNRESOLVED ISSUE
IN OUR STATE WITH THE POTENTIAL OF ESCALATING FURTHER.
THERE ARE DIFFERENT WAYS OF SAVING ANY EXTRA FOOD. FOOD DISPOSAL IS NEITHER THE ONLY
SOLUTION NOR THE MOST CONVENIENT ONE.”
DRAFT IDEA
MOBILE APPLICATION AND BENEFIT
VENDING MACHINES Hence, donation of any surplus food or organic waste
DONATION APPLICATION
would be facilitated in full. The application would
The application would enable creation of a personal profile for the respective users. allow for establishment of a direct link involving the
It would have the option of donation of (surplus) food to any families or individuals citizens and aid provision organizations, as well as
that would necessitate such aid or the option of food handover for composting or rendering information and advice with reference to
processing purposes. food waste. Consequently, people shall be encouraged
For the purpose of using food waste for composting purposes, the municipalities to donate knowing that they have helped somebody.
could be engaged by placing vending machines or designated storage bins where Additionally, the compost derived from their organic
citizens could dispose of their organic waste and earn points via this waste shall be donated to farmers or shall be used for
donation-aimed application. the creation of local urban gardens.
11Biljana Stojanoska, aged 24
Faculty of Agricultural Sciences and Food - Skopje
BANKS FOR STORAGE OF
ORGANIC WASTE
A high portion of 40% of the household generated waste may be composted instead of
being disposed of at landfills or discarded by roads, rivers or mountains. The only
precondition is to inform and encourage the citizens and to assist them with the food
waste generated on a daily basis so that they would either use it themselves or have
it converted into organic fertilizers with the assistance of banks for storage of organic
waste.
How many of you have remembered or been stimulated to use any leftover banana
skins, apple or orange peels or coffee or tea grounds as a fertilizer for the soil where
you have planted some flowers or cherry tomatoes, pepperoni, lemons, etc? Regard-
less whether you would opt for certain micro steps in terms of using the minor quanti-
ties of organic waste from your own household as a fertilizer for your small garden in
the yard or on your balcony, or shall opt for a major move in terms of storing the
organic waste from the food operators, undertaking of initial steps is a must.
12Viktorija Todorovska, aged 21
Faculty of Law Iustinianus Primus – Skopje
HEALTHY FOOD
AVAILABLE TO ALL
The issue of poverty and hunger in the case of our country does not only reflect the
inability to buy and provide food, but also the issue of securing healthy, quality and
highly nutritious food.
A number of families, being unable to afford such food for themselves, opt for
some substitution, and occasionally buy food of lesser nutritional value than the
recommended one. This issue could be resolved if the surplus healthy food would
WELFARE STORES
be intended for this specific market. Hence, quality and high nutritious products at
reasonable prices could be made available to this category of citizens. This same
principle could apply to the surplus portions of meals from certain restaurants. As
a matter of fact, this is no novelty. In most European countries there is a designat-
ed application to this end (Too Good To Go). Following this example, restaurants
could enter into agreements with certain supermarkets and offer this food packed
and labeled as ‘too good to go’.
13Natalija Laposka, aged 18
Municipal Secondary Vocational School St. Cyril and Methodius – Ohrid
MEDIA AS MOTIVATORS AND
EDUCATORS
Provided that people, as well as hotels, restaurants, etc. would have more information at their
disposal as to how and where they could donate their surplus food, a significant number of them
would be willing and undertake to do so. To this end, a media campaign is crucial as it would
contribute to informing and motivating people and encouraging them to participate in the action.
Joana Manojlovska, aged 26
Faculty of Agricultural Sciences and Food – Skopje
Due to the fact that we are living in a digital era, we could take advantage of social networks for
raising the awareness of people. By promoting educational contents, figures and facts, as well as
successful stories and the like, people could be motivated to get organized and assist. Only if we
made attempts, could our messages be broadcast and conveyed swiftly and at a low cost from
North Macedonia all the way to Australia and America.
14Vesna Blazhevska
Social Worker, Veseli Cvetovi Kindergarten – Skopje
KINDERGARTENS
– MINI FOOD BANKS
Kindergartens also encounter the issue of unused food that is being disposed of due to the fact that they do not have proper packing
and storage conditions. Regardless of the fact whether the surplus food was due to the fact that the children have refused to eat
or have left the kindergarten early prior to the serving of meals, etc., such surplus food could be duly packed, stored and immedi-
ately delivered to people in need, as livestock feed or for other purposes. This could be organized in the form of a public-private
PUBLIC – PRIVATE PARTNERSHIP
partnership established among kindergartens, organizations such as Food Bank MK, other institutions, etc. Ultimately, kindergar-
tens themselves could assume the role of mini food banks.
Margarita Stavrova,
Buba Mara Kindergarten
The kindergarten is implementing a number of projects realized in cooperation with various institutions, organizations, etc. In the
past period, in cooperation with the Citizens’ Association for Education, Communication and Consulting, OHO, as the National Coor-
dinator of programs of the Global Foundation for Environmental Education (FEE), Buba Mara Kindergarten, also proclaimed as an
Eco Kindergarten in the country, implemented a number of educational programs aimed at preservation of the environment.
Additionally, the kindergarten declared the preservation of the environment as a priority, and the nine topics covered with the
environmental program were aimed at educating both the children and adults. The kindergartens could apply the same approach
in terms of educating the children, parents and kindergarten employees with reference to food waste.
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CONCLUSIONS AND RECOMMENDATIONS
1 – #Research 2 – #Relate 3 – #Debate
The topic of ‘prevention of food waste’ presupposes On the way to resolving the problem of food waste, In the quest for the most proper and functional
serious approach and stance on the part of all stake- transparency is crucial on the part of all stakeholders solution, all stakeholders are to be engaged,
holders within the society. It necessitates precise in the food supply chain, as well as openness to alongside the experts. WSS Effect have already done
figures and facts, a list of causes, consequences, cooperation and changes. Youths seem to be this together with the youths. Now, the adults are to
solutions, as well as transparency and willingness prepared, and now it is adults’ turn to do the same. take the lead.
for cooperation and changes. Youths have already
recognized this and embedded it into their ideas, and
it is high time adults recognized it, too.
4 – #Inform 5 – #Mobilize 6 – #Organize
People are to be aware of the issue in order to raise Without faith in the cause, i.e. the mission of lesser Only by a united and coordinated action, the food
their awareness concerning the problem. In the amount of discarded food resulting in fewer hungry which would otherwise have been disposed of at a
period between 2018 and 2021, youths were people, would be doomed to failure. Youths appeared landfill, could be saved and redistributed to people
informed about the problem. They are already aware to be motivated to take action, be engaged and share in need of it. Youths have already shared their ideas
of the relevance of the information for education their knowledge and thoughts. It is time for the pertaining to organization within the society. Let the
purposes and changes for the better. It is time the adults to get engaged so as not to leave these ideas adults now secure preconditions for their ideas to
adults resorted to more comprehensive changes. on paper only. become reality and yield results.
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3
Food Bank MK is a humanitarian organization established in Skopje in 2011, the scope of
which is provision of food aid to destitute and vulnerable groups of people. Food Bank MK
implements the project WSS Effect devoted to food waste and hunger, in partnership with
The Project is financed by the European Union the Organization of Women from Strumica, the Slovenian Food Bank – SIBAHE and the
European Federation of Food Banks (FEBA).
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