The idea behind this exchange was to get the youths who are studying to become chefs or work with food preperation and catering in our different cities, to understand where the products we use in cooking come from, discuss how they are produced and learn by exchanging experiences with one another. By looking at the products produced locally we could also learn about the differences in our countries around production methods, climate conditions etc. We also wanted to discuss what the benefits are to use the local food in cooking and how they can compose the dishes according to the season and how this also is a part of the environmental and social sustainabiity. A part of the exchange also focused on the health issues regarding food and how we can cook and eat healthier. Another part was to make the young participants aware of the differences and similarities between the countries culture, work possibilities and their future possibilities.