What makes a local food system truly sustainable? Is it enough that the product is locally produced, or is it a more complex issue?
The first training module of the LEAP project seeks to answer how short food supply chains (SFSCs) can contribute to environmental sustainability, and what practical steps producers, processors, hospitality actors, and organizers can take to reduce environmental impact.
The training material introduces the principles of sustainability, the connection between the Sustainable Development Goals (SDGs) and SFSCs, and helps participants understand the environmental impact of food production and sales. Participants will learn about ecological, carbon, and water footprints, as well as methods to reduce the environmental impact of a business. The module also covers sustainable cultivation and breeding practices, packaging issues, and the role of different certification systems.
Explore the topic with our introductory video!
A short introductory video helps explain the concept of sustainability and its importance in local food systems in an accessible way.
What does the module include?
Training material
Covers in detail:
- Principles and goals of sustainability
- Connection between the UN Sustainable Development Goals and SFSCs
- Environmental impacts of food lifecycles
- Concepts of ecological, carbon, and water footprints
- Opportunities for sustainable cultivation, breeding, and packaging
- Sustainability certification systems
Download the training material here
PowerPoint presentation
The presentation supports the training, summarizing key messages, concepts, and practical examples in an easy-to-follow format.
Download the presentation here
Trainer’s manual
Provides detailed methodological guidance for trainers, including suggestions for structuring the training, organizing group work, interactive tasks, self-reflection exercises, and knowledge checks. The aim is for participants to not only gain theoretical knowledge but also apply it to their own businesses or projects.
Download the trainer’s manual here
Who can benefit from this module?
- Agricultural producers
- Food processors
- Local product makers
- Hospitality actors
- SFSC organizers and coordinators
- Rural development advisors and trainers
- Anyone interested in learning more about sustainable local food systems
Sustainability is no longer just an environmental issue; it is also an economic and social opportunity. We hope the LEAP project’s first module provides practical guidance for anyone wishing to operate more consciously and sustainably within local food systems.
Online learning platform
The full content of Module 1 is also available in an interactive format on our online learning platform, designed for farmers, entrepreneurs, and anyone interested in local food systems, making knowledge about SFSCs easily accessible.
Access the online learning platform here
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.