THALLA: The European initiative bridging nutrition and social inclusion

Healthy eating is no longer just a matter of physical well-being — it has become a question of dignity, participation, and social justice. On November 12, the Workers’ Consumers Union of Greece (EEKE) and the Municipality of Elefsina held a public event presenting the ESF+ Food4Inclusion – Healthy Meal project, funded by the European Social Fund+ (ESF+). The project aims to create a European network of restaurants offering healthy and sustainable meals to vulnerable consumers at reduced prices one day per week, while promoting a model of food justice and community solidarity.

Maria Charalampidi, President of the Elefsina Municipal Council, opened the event by highlighting the city’s social welfare initiatives and underlining the importance of programs such as Healthy Meals, which connect citizens, local businesses, and communities through shared social responsibility.

Apostolos Rautopoulos, President of the Workers’ Consumers Union of Greece, spoke of the inequality caused by inflation and the housing crisis, stressing that access to healthy food is not only an economic issue but also a social and moral one. “Food determines not only survival but the quality of life itself,” he said, emphasizing the widening gap between consumers across Europe.

Anastasia Chatzipavlou, Director of the Union, focused on food waste and the urgent need to institutionalize food donation frameworks, enabling better coordination between producers, retailers, and charities. She highlighted the organization’s actions to support vulnerable consumers and promote solidarity-driven food systems.

Representing the academic community, Professor Panagiotis Trivellas and Dr. Anna Anastasopoulou from the Agricultural University of Athens addressed the links between the climate crisis, food security, and innovation. They presented new scientific tools and the role of Living Labs, such as THALLA (Thriving Agroecology Living Lab), in co-developing policy proposals that integrate nutrition, biodiversity, and social inclusion.

Luigi Tozzi, Deputy Manager of Safe Food Advocacy Europe (SAFE) and lead partner of the project, outlined the development and expansion of the initiative across six European countries, emphasizing the contribution of citizens and restaurateurs in tackling social exclusion through everyday practices. The project’s new digital platform, which facilitates access for both vulnerable groups and participating restaurants, was presented by Viktor Vodička, Director of the Czech Consumer Association (Sdružení českých spotřebitelů, z.ú.).

The event concluded with the screening of the short film “Food Stories: The Restaurateurs of Food4Inclusion – Healthy Meal Tell Their Stories,” featuring Greek restaurant owners who have joined the network since 2023 and shared their experiences of solidarity and engagement.

Among those present were Evangelos Koureles, representative of Deputy Minister of Foreign Affairs Georgios Kotsiras, Mary Rigatou, Social Policy Advisor of the Regional Unit of Western Attica, members of the Elefsina City Council, and Evangelos Ligos, President of the Elefsina Labor Center.

The Food4Inclusion – Healthy Meal project is more than a social program  it is a living platform of coexistence that connects the right to food with community participation and environmental responsibility. Through Elefsina, Greece takes part in a broader European movement redefining food not as a commodity, but as a shared social act of care, inclusion, and sustainability.