Better World Project
What Was the Goal of Your Better World Project?
The goal of my Better World Project was to educate underserved youth on essential culinary skills while promoting sustainability. The project aimed to reduce food waste, encourage local ingredient sourcing, and foster personal growth through hands-on learning and community engagement.
What Was Your Project?
My project, Building a Sustainable Future through Personal Growth and Culinary Skills Education, is an ongoing initiative that combines cooking workshops with sustainability education. Through recurring workshops and showcase events, participants gain practical cooking experience while learning about food waste reduction, nutrition, and responsible sourcing.
Who Was Involved? Who Was Impacted?
The project involved a collaboration between local chefs, educators, community organizations, and volunteers. The primary beneficiaries were young individuals from underserved communities who lacked access to formal culinary education. The program also positively impacted local restaurants and businesses by promoting sustainable practices.
When Did the Project Take Place?
The project officially began in October 2024 and remains ongoing, with periodic workshops and community events scheduled throughout the year.
Where Did the Project Take Place?
The workshops and showcase events have been held at Boston's local community centers, schools, and partnered restaurants.
Why Did You Decide on This Project Topic?
I chose this project because of my passion for sustainability and food justice. Recognizing the lack of accessible culinary education for underserved youth, I wanted to create a program that would not only teach practical skills but also inspire environmental responsibility. By combining these elements, the project addresses both social and environmental challenges.
What Challenges Did You Face Along the Way?
Some challenges included securing consistent funding, coordinating schedules with community partners, and maintaining participant engagement. Logistical hurdles, such as venue availability and resource limitations, also required creative problem-solving. Additionally, ensuring that sustainability practices were upheld in all aspects of the program posed an ongoing challenge.
What Were the Outcomes of the Project?
So far, over 100 participants have been engaged in the program, and partner restaurants have reported a 25% reduction in food waste. More than 70% of the program’s recipes incorporate locally sourced ingredients. Participants have developed confidence in their cooking abilities and a deeper understanding of sustainability. The showcase events have raised community awareness, inspiring additional interest in culinary and environmental education.