The idea was triggered during “EuRo B.I.N. Food” youth exchange organized in Amsterdam in 2018 that generated impactful learning outcomes & reflections among the participants, as well as the need for a follow-up considering food & culture. Pigs, widespread in societies around the world since Neolithic times, have been used for many purposes in art, literature & other expressions of human culture. In classical times, the Romans considered pork the finest of meats, enjoying sausages & steaks and depicting them in their art. Across Europe pigs have been celebrated in carnivals since the Middle Ages. Nowadays, more & more celebrities are calling out the matter of meat consumption, while the number of documentaries in regard of this topic are increasing, questioning ethical behaviors, sustainable perspectives, health issues & even the contemporary human culture. Also historical figures like: Plato, Pythagoras, Da Vinci, Tesla, Einstein, Gandhi & others questioned the ethical & health matters of eating meat, promoting these values in their personal lives, their political, artistic or scientific works. However, about 70% of the European Union population, including nutritionists, consider meat necessary, nutrient, part of traditions or even an undeniable life choice. About 40 million tones are consumed annually & about half of it is pork. This project is proposing a reflection between meat & lack of meat, common sense & individual needs, cultural identity, European citizenship & awareness. All in a nutshell, the direction will be local & season food, guided by sustainability principles & ethical debates like not eating meat, choosing imported food from large distances (thus killing animals indirectly) or eating local meat (killing less animals, but more direct). EuRo - Passed from generation to generation, animal rights and cruelty or hygiene standards at European level, led to changes in local cultures considering pork meat. European Commission, through EuroStat, is offering plenty of information regarding pig movement around Europe in terms of livestock, processing, quality and others, as production and distribution of fruits and vegetables about the pollution produced by their transport. Objective#1 - to empower 30 young people with guidance and active tasks, during 8 activity days, towards European awareness and sense of active citizenship, exploring cultural aspects, values and behaviors applied in the past and in the present around the PIG/PORK topics, towards a future based on solidarity and respect of nature (Ro)P.I.G.S. stands as an acronym for the participant countries in the project and focus on their realities, traditions and cultures, with regards to pigs as pillars for local and national gastronomy and history Objective#2 - to explore similarities and differences regarding pig realities and traditions from Romania, Portugal, Italy, Greece and Spain, through non-formal methods, practical workshops and exchange of experience, reflecting them in a Cooking Book FIGS stand as a metaphor for fruits and vegetables, as the “P.I.G.S.” countries are the biggest figs producers in Europe, one of the most ancient sources of food in the Mediterranean area. Nowadays, the participant countries in this application are among the first 10 biggest producers in European Union of fruits and vegetables according to EuroStat Objective#3 -to reflect upon the role of fruits and vegetables in our daily diets and lifestyles, and how they shaped the cultural identity around Europe, by offering the participants tools to research, analyze, reflect and express their own vision "Food Introspection” is proposing the subject of food alternatives. As till 500 years ago the variety and diversity of food was rather limited and restrictive, nowadays we can easily access a different lifestyle in terms of food culture, thanks to the ingredients, growing techniques and information. There is fast lifestyle rhythm generating stress and anxiety which has on the other side of the coin a more spiritual, social and healthy perspective. Objective#4 - to enhance personal development and self-awareness among the participants, and further on take in consideration European Values in order to promote mutual understanding and intercultural dialogue with regards to personal identity and ethics in food choices “Glimpsing Sustainability” - From the economic point of view, generally, meat is more expensive than no-meat products. From the environmental point of view awareness about water waste, deforestation, air pollution or biodiversity, still need to be raised. Socially, people following a no-meat diet, as the offer of eating places in this regard is poorly updated, tend to choose less nutrient or less environmental food. Objective#5 -to raise awareness regarding healthy& unhealthy foods and sustainable impact linked with our daily diets from 5 different countries, focusing on production, distribution, consumption & waste