World Food Day and good practices of the ActImpAct II. generation program
Every year on October 16th, World Food Day is celebrated worldwide – that’s why we would like to highlight some of our good practices from the ActImpAct Second Generation program.
This year’s theme for World Food Day focuses on water, an essential component for nutritious and healthy food. Sustainable water management in agriculture and food production is crucial for achieving sustainable development goals and preserving water for future generations.
Food freedom
Within the framework of the ActImpAct Second Generation program, Karin Smrekar, a nutrition consultant, is involved in promoting and raising awareness about healthy eating, including through social media (IG: jem.svobodno), she also provides individual advice on mindful eating.
But what does food freedom really mean? (source: jem.svobodno)
- When food represents a source of energy and pleasure, not fear, stress, and self-loathing.
- When you have a sense of control over food, and it doesn’t control you.
- When you trust your body and the signals it sends.
Anin’s Cottage Cheese Cake – “Fresh, Local, Healthy!”
Anita Zotlar Mlakar is another participant in the AIA program, developing the brand Anin’s Cottage Cheese Cake. This high-quality product embodies several sustainable aspects:
- Sustainable production, as Anita collaborates with local farms to source the highest-quality cottage cheese.
- Promotion of local resources.
- Encouragement of healthier, higher-quality desserts with less sugar.
- Transforming ingredients into a high-quality product, contributing to sustainable resource use and waste reduction.
Source: Meta Institute, Slovenian Women Entrepreneurs Community
