Description
The economic crisis, tax system and a heavy decrease in benefit claims, together with the increasing humanitarian crisis, have resulted in a growing number of people who are in need of food facilitation.
90% of the poor people in the centre of Athens depend on food banks and soup kitchens from solidarity movements, meaning they do not have any capacity to provide any type of food for themselves and their families. There are more than 600.000 children living at risk of poverty and social exclusion line in Greece, and this number is always increasing, as the conditions for a much needed shift in the country's economy have not changed.
At the same time, food waste hits new records in our country. Approximately, 196 kg of food per person is wasted every year in Greece, ranking the country in the 4th worst place in the EU when it comes to food waste. It is necessary that we bring balance between these two groups. It is critical to fix the whole food cycle and make it more sustainable. How can we bring more healthy and nutritious food on the table of the Greek families? How can we eliminate the extra waste of packaging? How can we make city logistics simpler or the food production more sustainable, so that there is a smaller environmental impact?
With unemployment reaching unprecedented levels and the primary sector losing its dynamic, the implications are very serious as there is increased food insecurity and lower purchase capacity from the consumers. The primary sector -one of the few growth sectors for Greece- is under capitalized and the environmental cost is with no return, affecting public health and the ecosystem – land, sea, flora and fauna.
We are looking for innovative ways that ensure balance in supply and demand in a fair way, that can bring accessible, healthy food to all the citizens, and at the same time decrease food waste while fighting food insecurity for the more vulnerable.