Food Literacy for all
In 2022, the World Health Organization (WHO) estimated that 37 million children under the age of five were overweight worldwide. In Europe, 29% of children aged 7 to 9 live with overweight or obesity.
This is a major public health problem.
Through its food literacy programmes in schools across Europe, SAFE and its project partners provide pupils, particularly those from disadvantaged backgrounds, with engaging educational materials on food labelling, the health risks linked to excessive sugar consumption and obesity, and the impact of ultra‑processed foods (UPFs). So far, more than 5,000 pupils have taken part in these sessions.
Strengthening food education is crucial, helping young people make informed choices and adopt habits that reduce the risk of obesity and diet‑related diseases.
Find out more about our nutrition trainings on sugar consumption.
Inclusive, intergenerational community-based food literacy for adults from diverse backgrounds, including newcomers and those in need
According to the World Health Organization (WHO), the rise in non‑communicable diseases (NCDs) across Europe is strongly linked to socioeconomic inequalities and behavioural factors such as unhealthy diets, limited health literacy, and restricted access to healthcare. Immigrant and refugee communities are among the most affected. Many struggle to maintain their traditional dietary habits in their host countries due to the high cost or limited availability of familiar ingredients. As a result, they often rely on low‑cost foods that are high in salt, sugar, and ultra‑processed ingredients. These challenges can also lead to increased food waste.
To respond to these issues, SAFE will coordinate informal, inclusive, community‑based events designed for diverse groups, with a particular focus on newly arrived migrant communities. These sessions will demonstrate how to prepare healthy, affordable meals while reducing food waste. Each activity will respect cultural traditions and help participants understand the connection between diet and NCDs, promoting prevention in a culturally sensitive way.
Participants will also be invited to share recipes adapted to different culinary cultures. These recipes will feature low‑cost, locally sourced ingredients and will be designed so that leftovers can be safely reused for additional meals.
