The 'EARTh FOOD' project was designed to address the challenges of poor nutrition, which is particularly prevalent among young people, including adolescents and people under 30. The main objective of the project was to contribute to improving the quality of nutrition through the implementation of practices inspired by the Mediterranean Diet. This dietary model was chosen as it has been proven to help reduce the risk of heart disease and promote a healthy lifestyle. The choice to implement the project in Ascea, a Cilento village near Pioppi, the birthplace of the Mediterranean Diet, is significant. However, due to the pandemic situation and the continuous price increase due to inflation in recent years, we were forced to implement the project in another place in Cilento: Rofrano. Rofrano, a small rural village in the heart of the Cilento region and the headquarters of the CYU association, is famous for having been a food research studio in parallel with the study of Ancel Kay's Mediterranean Diet The Mediterranean Diet, recognised as a UNESCO World Heritage Site, is based on plant foods, fish and olive oil, promoting an active lifestyle. The project aims to promote awareness of the correlation between a healthy diet and connection to the land, using innovative technological tools. Specific objectives of the project include encouraging young people to start agricultural and/or restaurant businesses, discussing the realities of youth by exploring positive and negative aspects, reflecting on cultural values to combat inequalities and prejudices, and encouraging participation in sports activities. Furthermore, the project aims to gather educational experiences to be replicated, to share cultures and to raise awareness on tolerance. The exchange was scheduled from 8 to 18 November 2020, but due to the pandemic and rising prices, we were forced to postpone it, with all the various sacrifices and financial difficulties. In the end, the project ran from 14 to 24 July 2023 and involved 34 young participants accompanied by a leader and a trainer. The age of the participants was between 19 and 29, with the exception of the leaders (over 30) from Italy, Spain, Greece, Egypt and Tunisia. Participants were involved in traditional culinary activities, discussions on the topics addressed and were provided with tools to deal with environmental volunteering issues. The topic involves wide international discussions, addressing the main issues related to obesity, the change of our increasingly hectic and unhealthy lifestyles, as well as the departure from our traditions. The main objective of the project was to promote social interaction through traditional and cultural culinary exchange, with the aim of increasing knowledge of good eating habits and awareness of a healthy reworking of traditional food. The communal meal formed the basis of social customs and festivities shared by communities, giving rise to a body of knowledge, songs, sayings, tales and legends, all encapsulated in the Mediterranean Diet. Moreover, based on the main objective, the project expanded to achieve other more specific goals, such as: - Increased awareness that healthy eating leads to a return to the land, today with innovative technological tools. - Stimulation of young participants in agricultural and/or restaurant entrepreneurship. - Discussion on the various realities of youth, identifying positive and negative sides and determining new solutions. - Reflection on cultural values in order to combat inequalities, racism, stereotypes and prejudices. - Allowing participants to reflect and express themselves through sports activities. - Collection of examples of useful educational experiences to be replicated in their organisations. - Sharing cultures and increasing awareness of the limits of tolerance. - Equipping participants with some tools in order to increase their skills in dealing with environmental volunteering issues. The project was successfully implemented, contributing to the achievement of the set goals and positively influencing the social life and eating habits of the participants.