"Good Food: youth for health, sustainability and inclusion" intended to involve 28 young people from 4 European countries (Italy, Greece, Spain, and Portugal) in the process of in-depth study, exchange and awareness-raising in their context on food-related issues. The project aimed to deepen food's role in young European citizens' daily lives, allowing participants to field-test good practices and build innovative storytelling tools on alternative and sustainable lifestyles. We identified three main strands of reflection: FOOD and HEALTH Health comes above all from food and depends on the type of diet one chooses and the quality of the food itself. Through the activities, we helped the participants reflect on their food consumption and take on board some tools and attention for healthier consumption. FOOD and ENVIRONMENT In this historical period, we have been shown how important the environmental issue is, a scorching topic that has aroused mobilisation and debate in the younger segment of European citizens and is closely linked to food consumption. It is therefore essential to discuss how to deal with this emergency, with the awareness that a change can be implemented starting from the daily routine of our lives and habits, especially food habits. Also, about this aspect, together with the participants, we reflected on methods and care in consumption, sharing good production and consumption practices implemented in the countries of origin. At the same time, attention was paid to the economic aspects of food. FOOD and CULTURE Food has always been a social glue that encompasses traditions and cultures. Therefore, in the desire to build a single European people whose social fabric is permeated with shared traditions and customs, it becomes fundamental that the various cultures meet and discover each other by sharing their businesses and origins to generate, also thanks to food, one great European civilisation. This is why the participants taught each other recipes from their countries of origin and how to cook some of the dishes of young asylum seekers. The main objectives we had set ourselves at the beginning of the project were: to explore with the participants some of the issues related to food (diseases, inequalities, climate, exploitation of resources and workers, etc.); to educate participants on healthy and sustainable food consumption, providing tools and skills for managing their food consumption; to educate young people in healthy and sustainable food consumption; to foster intercultural encounters to promote an inclusive European culture, and to foster youth participation in their contexts and through communication. In conclusion, we can consider that the experience met the initial expectations of both the partner organisations and the participants, having succeeded in building authentic all-around expertise on the theme of food at both the educational and socio-cultural levels.