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Volunteering is a powerful force that enriches lives, strengthens communities, and drives positive change in a fast-paced and interconnected world. And human activity undeniably impacts nature and climate with devastating consequences on the planet and all its inhabitants. The?, a member institution of the?United Nations Academic Impact (UNAI)?in Greece, recognizes resource efficiency¡¯s environmental, economic, and social benefits.

This higher education institution is committed to educating, inspiring, and empowering its students, faculty, staff, parents, alums, trustees, and business partners to develop a sustainability culture on campus, collaborating with the local community in promoting sustainability best practices. Volunteering in this regard, plays a crucial role in the fight against food waste by rescuing surplus produce and distributing it to those in need, reducing both hunger and ecological impact.?

Sustainable Development Goal 12: Sustainable Consumption and Production, has a specific target aiming to, among other things, ¡°halve per capita global food waste at the retail and consumer levels (¡­).¡± Indeed, in recent years, the issue of food waste -?by the Food and Agriculture Organization of the United Nations as the ¡°discard of edible foods¡±- has garnered significant attention in several countries due to its various environmental, social, and economic aspects.?

On that note, ACG has been actively engaged in a fruitful collaboration with the civil society organization?Boroume?(¡°We Can¡±) by adopting farmers¡¯ markets, joining forces, and offering their community several volunteer opportunities. In addition to these efforts, ACG has internally promoted food waste elimination best practices, advocating for impactful policies in partnership with?Boroume. Together, they strive to create a more nourished and sustainable future for Greece.

ACG has adopted two markets: Mondays at Gerakas and Cholargos and Fridays at Aghia Paraskevi. All locations are close to the College area and support organizations of the broader region. The institution provides transportation of volunteers (students, faculty, and staff) to and from the markets. Volunteers go at their closing time to gather produce donated by vendors from the stands.?Representatives from local organizations then pick up the produce that has been gathered.

Volunteers from the institution play a vital role in reducing food waste by dedicating their time to this. The impact of this selfless service is remarkable. Since November 2018, more than 18,000 kilograms of fruits and vegetables have been saved, providing some 90,000 meals and preventing 35,000 kilograms of CO2 emissions. ACG¡¯s food-saving ¡®warriors¡¯ have collectively offered over 1,500 volunteer hours. As this impact becomes more evident, valuable insights emerge.