Hot, greasy, toxic: Hazardous substances and food contact materials
Day by day, with our food we ingest substances that can damage our health. On its way from the fields onto our plates, food gets into contact with many different materials: during harvest, processing, packaging and sale processes, and finally in our own kitchens. At each of these steps, food can absorb hazardous substances that eventually end up in our bodies.
How can we as private persons protect ourselves from hazardous substances in food contact materials? How can gastronomy and food catering companies reduce hazardous substances in their kitchens?
In the project, we are producing two brochures and a poster that will support private individuals as well as gastronomy and catering services to move step by step towards healthier kitchens. Additionally, in school workshops, we sensitize teenager about how to avoid hazardous chemicals and motivate them to reflect about their general consumption behaviour.