Context

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Food usually travels on the average 1500 km before arriving to the table of the European consumer.

On the opposite side to this, to the practices of intensive agriculture, to the mass distribution or to environmental concerns too, a global and profound movement is developing around food and agriculture to advocate sustainable practices for production and consumption of quality products (in terms of health and taste).

Projects are being developed all around Europe, both formal and informal, involving citizens, associations, enterprises, territorial groups, public authorities, etc., from production to consume.

Nevertheless, this sector, which can offer many sustainable and rewarding jobs (especially for low-qualified people), implies a strong need for training.

There have been shortcomings in the development of training provision, difficulties in the access to vulnerable groups and weaknesses in the promotion of healthy and sustainable eating habits.