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Veuillez s.v.p. répondre aux questions suivantes avant le vendredi 26 janvier 2024.
Quelle est la problématique que vise à résoudre votre projet dans le domaine alimentaire ?
Our project focuses on addressing key issues within the food sector, particularly concerning the accessibility and sustainability of herbs. We aim to provide herbs free of cost and without packaging, promoting natural, healthy, and organic options for our community. This initiative supports healthier lifestyles by ensuring that these herbs are easily available. Additionally, our project tackles the issue of food waste. Often, consumers are compelled to purchase more herbs than necessary, leading to wastage. Our solution allows community members to take only what they need, reducing excess and aligning with the concept of using small quantities typically required for garnishing dishes. Furthermore, we are addressing environmental concerns related to plastic waste. Herbs are commonly sold in plastic containers or wrapped in plastic, contributing to the plastic waste problem. By offering herbs without plastic packaging, our project contributes to reducing the need for recycling and the environmental footprint associated with plastic usage.
Quel est l’objectif principal de votre projet en lien avec la durabilité alimentaire et les Objectifs de Développement Durable (ODD) 2030 des Nations Unies ?
Our primary goal is to establish a herb garden that provides the community with natural, home-grown herbs. This initiative aligns with the Sustainable Development Goal 3 (Good Health and Well-being) by offering healthier, natural food choices. Additionally, we aim to foster sustainable practices among the public, particularly in our community. We hope to encourage an appreciation and respect for nature and the environment, potentially inspiring others to create their own herb gardens. This effort supports Sustainable Development Goal 11 (Sustainable Cities and Communities) and Goal 13 (Climate Action), as it promotes a change in societal behaviour towards more sustainable living. Our project also contributes to food sustainability by providing herbs that are both cost-free and package-free. This enables people to enhance their meals with fresh herbs without the environmental impact of packaging, further supporting sustainable living practices.
Quels sont, selon vous, les principaux défis et lacunes du système alimentaire actuel ?
A significant issue in today’s food system is the high cost of healthy options, particularly herbs. We’ve observed that herbs are often priced between 2 to 4 euros in stores, making them an expensive choice for many. The accessibility of healthy foods is another crucial challenge. There’s a need to make such foods more readily available to encourage balanced eating habits. Excessive salt usage in meal preparation is a further concern. By providing herbs as an alternative, we can help reduce salt consumption, offering diverse flavours to enhance meals. Additionally, the prevalence of unhealthy food, rich in oils, fats, and carbohydrates, is a notable issue. Such foods are often more accessible and affordable than healthier alternatives, contributing to an imbalance in dietary choices.
Quelle est votre proposition innovante pour un système alimentaire plus durable ? Décrivez-en les principaux éléments.
Our plan is to establish a herb garden that offers organic and nutritious food options. This initiative aims not only to supply healthy produce but also to enhance awareness about the importance of conscious eating and the benefits of home-grown food. By cultivating our own herbs, we aim to decrease carbon dioxide emissions associated with transporting food ingredients and to minimize plastic waste, contributing to a more sustainable and environmentally friendly approach.
Avez-vous identifié des partenaires potentiels (organisations, entreprises, institutions) pour la mise en œuvre de votre projet ? Expliquez.
Our ideal approach involves collaborating with the local community to request their support in providing plant boxes and benches for the project. We believe partnering with the community is crucial, as our vision is to create a communal herb garden where everyone can freely access what they need. Additionally, we see an opportunity to partner with our school’s cookbook sustainability group. This collaboration would be beneficial in developing recipes that incorporate the herbs we plan to cultivate, further enhancing the project’s impact and reach.
Comment envisagez-vous de collaborer avec d’autres parties prenantes pour maximiser l’impact de votre projet ?
Our strategy includes working closely with both student volunteers and teachers. We aim to have a teacher oversee the herb garden, ensuring its protection from any potential disruptions. The student volunteers will play a vital role in the herb garden’s upkeep, dedicating time once or twice a week to water the plants, monitor their health, and maintain the overall condition of the herbs.
Quel est votre plan de mise en œuvre détaillé, y compris les étapes clés, les ressources financières et humaines nécessaires et les échéances ?
Our initial plan is to set up four benches, each topped with plant boxes, to kickstart our herb garden. This will be our foundational phase, and as the need for expansion arises, we’ll consider adding a larger area for herbs. We seek cooperation from the local commune for the construction of this herb garden, as the project extends onto their land. Without their assistance, we would need to either seek a new sponsor or organize fundraisers, both of which would require more time. Once the herb garden is operational, it will enable us to contribute to the preparation of healthy meals. We’ll also gain insight into the ingredients used in the cafeteria’s food, ensuring a healthier diet for our community.
Comment comptez-vous évaluer l’impact de votre projet sur le système alimentaire ?
The herb garden will be open for everyone in the local area, likely situated outside the school, where it will not only serve as a source of fresh herbs but also as a communal seating area. To gauge its usage and popularity, we plan to maintain a daily tally of visitors. Additionally, we aim to conduct interviews with regular visitors, gathering insights and feedback about their experiences and the impact of the garden on their daily lives.
Quels sont les principaux avantages et atouts de votre projet en termes de durabilité alimentaire ?
This herb garden will offer more than just free, organic, and unpackaged fresh herbs; it will also serve as a platform to highlight the significance of healthy eating and the benefits of fresh, nutritious ingredients. Instead of purchasing herbs for a single dish from supermarkets, people will have the convenience of accessing herbs daily for their home cooking. Beyond culinary uses, these herbs can be utilized for creating teas and infusions, enhancing people’s immune systems and overall well-being.
In essence, our herb garden will not only minimize packaging and food waste but also foster a culture of sustainability within the community.
Pourquoi votre projet devrait-il être sélectionné pour contribuer à un système alimentaire plus durable conforme ODD ?
Our project stands out as a strong candidate because it aligns with multiple Sustainable Development Goals (SDGs), including Sustainable Cities and Communities and Climate Action. Moreover, it actively supports health and well-being, particularly significant in our community where many low-income families reside, a demographic higher than in other cities nationwide.
Access to healthy food is often limited for those with lower incomes, primarily due to cost barriers. By offering free herbs, our initiative directly promotes health and well-being within these less affluent communities. Additionally, cultivating herbs locally not only cuts down on waste and packaging but also creates a green, welcoming space with seating for people to enjoy, further enhancing the quality of life in our community.
Quelle est la problématique que vise à résoudre votre projet dans le domaine alimentaire ?
Our project focuses on addressing key issues within the food sector, particularly concerning the accessibility and sustainability of herbs. We aim to provide herbs free of cost and without packaging, promoting natural, healthy, and organic options for our community. This initiative supports healthier lifestyles by ensuring that these herbs are easily available. Additionally, our project tackles the issue of food waste. Often, consumers are compelled to purchase more herbs than necessary, leading to wastage. Our solution allows community members to take only what they need, reducing excess and aligning with the concept of using small quantities typically required for garnishing dishes. Furthermore, we are addressing environmental concerns related to plastic waste. Herbs are commonly sold in plastic containers or wrapped in plastic, contributing to the plastic waste problem. By offering herbs without plastic packaging, our project contributes to reducing the need for recycling and the environmental footprint associated with plastic usage.
Quel est l’objectif principal de votre projet en lien avec la durabilité alimentaire et les Objectifs de Développement Durable (ODD) 2030 des Nations Unies ?
Our primary goal is to establish a herb garden that provides the community with natural, home-grown herbs. This initiative aligns with the Sustainable Development Goal 3 (Good Health and Well-being) by offering healthier, natural food choices. Additionally, we aim to foster sustainable practices among the public, particularly in our community. We hope to encourage an appreciation and respect for nature and the environment, potentially inspiring others to create their own herb gardens. This effort supports Sustainable Development Goal 11 (Sustainable Cities and Communities) and Goal 13 (Climate Action), as it promotes a change in societal behaviour towards more sustainable living. Our project also contributes to food sustainability by providing herbs that are both cost-free and package-free. This enables people to enhance their meals with fresh herbs without the environmental impact of packaging, further supporting sustainable living practices.
Quels sont, selon vous, les principaux défis et lacunes du système alimentaire actuel ?
A significant issue in today’s food system is the high cost of healthy options, particularly herbs. We’ve observed that herbs are often priced between 2 to 4 euros in stores, making them an expensive choice for many. The accessibility of healthy foods is another crucial challenge. There’s a need to make such foods more readily available to encourage balanced eating habits. Excessive salt usage in meal preparation is a further concern. By providing herbs as an alternative, we can help reduce salt consumption, offering diverse flavours to enhance meals. Additionally, the prevalence of unhealthy food, rich in oils, fats, and carbohydrates, is a notable issue. Such foods are often more accessible and affordable than healthier alternatives, contributing to an imbalance in dietary choices.
Quelle est votre proposition innovante pour un système alimentaire plus durable ? Décrivez-en les principaux éléments.
Our plan is to establish a herb garden that offers organic and nutritious food options. This initiative aims not only to supply healthy produce but also to enhance awareness about the importance of conscious eating and the benefits of home-grown food. By cultivating our own herbs, we aim to decrease carbon dioxide emissions associated with transporting food ingredients and to minimize plastic waste, contributing to a more sustainable and environmentally friendly approach.
Avez-vous identifié des partenaires potentiels (organisations, entreprises, institutions) pour la mise en œuvre de votre projet ? Expliquez.
Our ideal approach involves collaborating with the local community to request their support in providing plant boxes and benches for the project. We believe partnering with the community is crucial, as our vision is to create a communal herb garden where everyone can freely access what they need. Additionally, we see an opportunity to partner with our school’s cookbook sustainability group. This collaboration would be beneficial in developing recipes that incorporate the herbs we plan to cultivate, further enhancing the project’s impact and reach.
Comment envisagez-vous de collaborer avec d’autres parties prenantes pour maximiser l’impact de votre projet ?
Our strategy includes working closely with both student volunteers and teachers. We aim to have a teacher oversee the herb garden, ensuring its protection from any potential disruptions. The student volunteers will play a vital role in the herb garden’s upkeep, dedicating time once or twice a week to water the plants, monitor their health, and maintain the overall condition of the herbs.
Quel est votre plan de mise en œuvre détaillé, y compris les étapes clés, les ressources financières et humaines nécessaires et les échéances ?
Our initial plan is to set up four benches, each topped with plant boxes, to kickstart our herb garden. This will be our foundational phase, and as the need for expansion arises, we’ll consider adding a larger area for herbs. We seek cooperation from the local commune for the construction of this herb garden, as the project extends onto their land. Without their assistance, we would need to either seek a new sponsor or organize fundraisers, both of which would require more time. Once the herb garden is operational, it will enable us to contribute to the preparation of healthy meals. We’ll also gain insight into the ingredients used in the cafeteria’s food, ensuring a healthier diet for our community.
Comment comptez-vous évaluer l’impact de votre projet sur le système alimentaire ?
The herb garden will be open for everyone in the local area, likely situated outside the school, where it will not only serve as a source of fresh herbs but also as a communal seating area. To gauge its usage and popularity, we plan to maintain a daily tally of visitors. Additionally, we aim to conduct interviews with regular visitors, gathering insights and feedback about their experiences and the impact of the garden on their daily lives.
Quels sont les principaux avantages et atouts de votre projet en termes de durabilité alimentaire ?
This herb garden will offer more than just free, organic, and unpackaged fresh herbs; it will also serve as a platform to highlight the significance of healthy eating and the benefits of fresh, nutritious ingredients. Instead of purchasing herbs for a single dish from supermarkets, people will have the convenience of accessing herbs daily for their home cooking. Beyond culinary uses, these herbs can be utilized for creating teas and infusions, enhancing people’s immune systems and overall well-being.
In essence, our herb garden will not only minimize packaging and food waste but also foster a culture of sustainability within the community.
Pourquoi votre projet devrait-il être sélectionné pour contribuer à un système alimentaire plus durable conforme ODD ?
Our project stands out as a strong candidate because it aligns with multiple Sustainable Development Goals (SDGs), including Sustainable Cities and Communities and Climate Action. Moreover, it actively supports health and well-being, particularly significant in our community where many low-income families reside, a demographic higher than in other cities nationwide.
Access to healthy food is often limited for those with lower incomes, primarily due to cost barriers. By offering free herbs, our initiative directly promotes health and well-being within these less affluent communities. Additionally, cultivating herbs locally not only cuts down on waste and packaging but also creates a green, welcoming space with seating for people to enjoy, further enhancing the quality of life in our community.