Feast for Change: Exploring Sustainable Nutrition and Food Justice in Global Crises
Food justice and sustainable nutrition are critical global issues demanding urgent attention. Access to nutritious food and equitable distribution are fundamental rights, yet millions still suffer from hunger and malnutrition. Moreover, unsustainable food production contributes to environmental degradation and exacerbates climate change. Addressing these challenges is essential for building a healthier, more equitable future for all.
Food justice is the principle that all individuals should have equal access to nutritious and affordable food. It advocates for fair treatment of those involved in food production and distribution, including farmers, workers, and consumers, while addressing social inequalities and systemic barriers.
Our journey began with a deep exploration of food justice, unraveling its intricate layers and implications. We delved into understanding the systemic disparities in access to nutritious food and the underlying social, economic, political, and cultural factors perpetuating these inequalities. As our understanding deepened, our focus naturally expanded to encompass broader issues of social justice and equity, recognizing how food justice intersects with various forms of inequality, including socioeconomic status, race, gender, and geography. This progression marked a pivotal moment in our project since we started discussing actions aimed at addressing not only food injustice but also the root causes of inequality in our societies.
We then further explored particular ways to help with food waste, climate change, and food justice overall
We had a hands-on session about Bokashi, a composting method from Japan, that uses helpful microorganisms to break down kitchen scraps and other organic waste. This fermentation process works without oxygen, quickly decomposing materials like meat and dairy without smells or pests. By keeping these wastes out of landfills, bokashi reduces environmental harm. The resulting “bokashi compost” is full of nutrients, helping soil health and plants grow. Bokashi is easy for anyone to do, making it great for communities and individuals alike. Plus, it completes the circle of food, giving back nutrients to the soil and cutting down on chemical fertilizers. So, beyond just handling food waste, bokashi supports sustainable farming, community involvement, and fair access to good food — a key part of food justice efforts.
In addition to bokashi composting, our Erasmus project embraced hands-on activities like making seed bombs and insect houses. Seed bombs are small balls made of clay (mostly), compost, and seeds, which can be scattered in areas needing vegetation. They’re a fun and creative way to restore green spaces, promote biodiversity, and combat urbanization’s effects on ecosystems. Insect houses, or bug hotels, provide shelter and nesting sites for beneficial insects like bees and ladybugs, supporting pollination and natural pest control. Through these activities, we not only learned about sustainable practices but also actively contributed to environmental conservation and habitat restoration. These hands-on sessions fostered teamwork, creativity, and a deeper connection to nature, reinforcing our commitment to sustainability and fostering a sense of stewardship for the environment among participants.
We also explored the world of edible plants, discovering their nutritional benefits and culinary versatility through a hands-on cooking session. Additionally, we delved into an innovative agricultural model called SoLaWi in Germany, which has an emphasis on community collaboration and sustainable farming practices.
Exploring edible plants and SoLaWi aligns with our theme by promoting sustainable food choices, community collaboration, and equitable access to fresh produce.
Last but not least, in our journey towards understanding Sustainable Nutrition and Food Justice, we also delved into the concept of the Planetary Health Diet, which emphasizes a balanced and sustainable approach to eating for both human health and the health of the planet. This diet promotes increased consumption of plant-based foods, while reducing intake of animal products and processed foods, aligning with principles of sustainability and environmental health.
Furthermore, during one of our sessions, each participant had the opportunity to showcase an idea related to food justice and environmental health. This interactive session fostered creativity and collaboration, allowing us to learn from each other and explore innovative solutions to global food challenges. From community gardens to waste reduction initiatives, these ideas highlighted the diverse ways in which individuals can contribute to building more sustainable and equitable food systems, reinforcing our collective commitment to positive change.
In conclusion, our Erasmus project equipped us with a deeper understanding of Sustainable Nutrition and Food Justice while fostering practical skills and inspiring innovative solutions. Through hands-on activities and meaningful discussions, we forged connections with fellow participants from diverse backgrounds, creating a supportive network of like-minded individuals committed to positive change. As we move forward, we carry not only the knowledge gained but also the bonds formed, united in our mission to build more equitable and sustainable food systems.
