COMPLETE USE OF FOOD AS A STRATEGY FOR PROMOTING SUSTAINABILITY AND NUTRITIONAL EDUCATION IN THE CONTEXT OF YOUTH AND ADULT EDUCATION

Abstract

Food waste represents a global challenge with environmental, social and economic implications. This article presents a nutritional education project focused on the full use of food, developed with students from Youth and Adult Education (EJA) in Juazeiro do Norte – CE. The main objective was to promote food sustainability and nutritional education, enabling participants to fully utilize the edible parts of food, such as peels, stalks and seeds. The methodology involved educational lectures, culinary workshops and practical activities, aiming to achieve at least 80% participation and expand knowledge about reducing waste. The expected results include improving the nutritional quality of the diet, reducing food waste and strengthening environmental and social awareness. It is concluded that the full use of food is an effective strategy to promote healthier and more sustainable eating habits, with potential for social and environmental transformation.