"Boroume at the Farmers’ Market": excellent results in a difficult year
News
"Boroume at the Farmers’ Market": excellent results in a difficult year
Wed 03 February 2021
The results of the "Boroume at the Farmers’ Market" program for 2020 can only be characterized as exceptional.
During the year of the pandemic, the period when no activity and area of our lives was left untouched and when the endurance of all was tested on many levels, the sellers of the collaborating with Boroume farmers’ markets offered and our volunteers gathered, over 97.000 kilos of fruits and vegetables that have supported dozens of charities and hundreds of people in need, instead of ending up in the trash.
The solidarity movement of market vendors to people in need continued unabated in 2020, despite the adverse conditions still faced at work due to the pandemic.On the other hand, the needs of the charitable institutions continued or even increased, since many people were forced to ask for support in order to make ends meet in their daily lives.
At Boroume, adapting each time to the data and the needs of each period, we responded, helping with our volunteers so that the particularly remarkable offer of the farmers’ markets reaches where there is a need. With our primary concern the safety and support of all, we will continue our work in 2021.
We express our gratitude to the hundreds of our volunteers who did not hesitate in 2020 to give a dynamic 'presence' to the support of those in need, The Hellenic Initiative Australia for its long-term, continuous and extremely important support and, of course, to all the sellers of the farmers' markets who for another year showed their solidarity and social sensitivity, supporting the work of Boroume.
Given that 1/3 of agricultural production remains uncollected in the field, the SOULFOOD electronic platform is a modern tool for dealing with the serious challenge of food waste in the agricultural sector
The “Journey of Food” program aims to raise young people’s awareness regarding the value of healthy nutrition and, at the same time, to familiarize them with the principles of sustainability and the reduction of food waste.