Expansion of agricultural land and methods to increase food production have contributed significantly to the loss of ecosystems and biodiversity. This expansion is being driven by population growth and changing dietary habits. 2.3 billion people are joining the planet by 2050 and this will require a 60-70% increase in global food production. On the other hand, It is estimated that Between 33-50% of all food produced globally is never eaten (wasted) and the value of this wasted food is worth over $1 trillion.Meanwhile 800 million people go to bed hungry every night. That is 1 in 9 people on the planet who are starving or malnourished. Each and every one of them could be sufficiently fed on less than a quarter of the food that is wasted in the USA, UK and Europe each year. At the European level the EC estimates 89 million tons of food waste per year, that is to say 179 kg per capita per year. The food currently wasted in Europe could feed 200 million people (FAO, 2013). So we need to change our food system both from supply and demands sides in order to mitigate climate change, reduce food waste and hunger, stop environmental damage and improve sustainable transition and development. Today, agriculture and forestry activities generate 24% of greenhouse gas emissions worldwide. Also, food waste has a huge environmental impact accounting for about 6% of total EU Greenhouse Gas emissions. This and puts an unnecessary burden on limited natural resources, such as land and water use. Unsustainable consumption depletes resources beyondregenerative capacity and subsequently causes other serious negative environmental impact. Focusing on reducing food waste is vital because it is the #1 solution to the climate crisis, according to Project DrawDown– coming above electric cars, solar power etc. Reducing food waste: -help to reach Europe 2050 goal to be first carbon neutral continent -saves food for human consumption - helps farmers, companies and consumers to save money -reduces carbon emissions the environmental impact of food production and consumption. we created this youth exchange (YE) focusing on the the food waste,environmental sustainability and climate change and creating a culture of sustainability. We used the NFE methods to make participants to understand and explore environmental issues and problems and eventually engage them in problem-solving, and take action to improve the environment. Main objective of the project was to increase and develop awareness of environmental and social issues caused by excessive consumerism and incompetent waste management and try to find the creative and sustainable solutions on individual and small community levels. Project objectives were to: -raise awareness ,sensitivity and understanding of key concepts and principles such as: carbon footprint, climate change,pollution and waste and social challenges at local, national and global level; -share and exchange opinions, approaches, experiences and idea -develop critical thinking skills and encourage participants to question prevailing opinions• -encourage active participation to promote sustainability (for example: empathy, equality,solidarity, responsibility, concern for future generations)at the personal, local or global scale -enhance the mutual understanding between young people from different countries; -Create awareness for the Erasmus+ and increase the participation of young people -Create a community of “green” conscientious young people working on sustainable resources Project was based on specific objectives pursued by the Erasmus+ Programme in the field of youth through the KA1:*engaging, connecting and empowering young people*Foster active citizenship and notably volunteering and solidarity among young people*Strengthen young people's sense of initiative*awareness-raising about environmental and climate-change challenges. It also supported EU’s Green Deal strategy and 2030-2050 climate goals.