Every summer along the Black Sea, tourism revitalises coastal towns while simultaneously generating a significant increase in food waste.

Small municipalities and public services experience heightened seasonal pressure from restaurants, markets, and households, often without a corresponding increase in budgets or staffing. This imbalance results in surplus food, elevated disposal costs, and avoidable environmental impacts.

The project FoodWISE: Pilot Action for Increasing the Capacity of Local and Regional Administrations to Develop and Implement Innovative Food Waste Public Awareness Actions addressed a key question: how can local authorities effectively prevent food waste at its source and implement solutions that are embraced by both residents and tourists? The project brought together evidence-based research, capacity-building, and public engagement into a coherent and transferable model for municipalities.

The initiative began with an assessment of capacity gaps and needs within participating municipalities. Based on these findings, partners co-developed an Interactive Toolkit structured into three components — LEARN, ACT, and INSPIRE — providing practical instruments, step-by-step templates, and real-life examples for designing municipal awareness campaigns on food waste prevention.

Over 60 representatives from public institutions enhanced their competencies through international and national training sessions, transforming the toolkit into a practical, hands-on resource.

To engage local communities, FoodWISE actively involved young people and the wider public. The international student competition “I VALUE FOOD” attracted more than 130 participants and promoted the adoption of sustainable habits in everyday life, both at home and in educational settings. The FoodWASTE PATROL campaign brought the topic into public spaces through interactive, experiential activities, engaging more than 700 participants across partner countries. Complementary outreach through radio, social media, and online platforms further amplified the message, generating over 300,000 impressions.

Cooperation among partners proved essential. The project’s methodology was tested in diverse settings — including beaches, markets, and festivals — and refined through cross-border exchange. This collaborative approach ensured the preservation of the project’s transnational value, culminating in a focused and impactful final phase.

The final international conference, held in Bulgaria, brought together 60 participants and presented the project’s results and evaluation findings in a clear and accessible format. It also secured long-term commitment: 18 Memoranda of Understanding were signed across four countries, and the Black Sea Basin Food Waste Prevention Network was established, reaching 22 members by the project’s conclusion, including all project partners.

The project delivered tangible change. Local authorities and educators gained practical tools and increased confidence to engage citizens, schools, and businesses. Communities were introduced to constructive, actionable alternatives to entrenched attitudes. As one participant noted, “We no longer want to hear ‘it’s like that here’ — we will work with reason and knowledge for the environment.” This impact was echoed by teachers and parents, who emphasised the importance of fostering responsible habits among younger generations.

The sustainability of results is supported by the reusable toolkit, trained multipliers, signed Memoranda of Understanding, and the continued operation of the network as a platform for 3R actions (Reduce, Reuse, Recycle). While limited municipal capacity in rural Black Sea areas remains a challenge, the FoodWISE project demonstrates a clear path forward: integrating food waste prevention into tourism planning and municipal services to ensure that effective local solutions continue to expand across borders.

Notably, the Re-Plate Festival in Balchik received national recognition within the annual “Access to Good Food” initiative, earning the highest distinction in the “Culinary Tourism Product” category.