Since the COVİD-19 outbreak started, numerous news outlets around the world have reported cases of discrimination against those with Asian descent occurring in public. When we analyze the situation in EU, researches shown serious social problems occurring in European societies by social exclusion based on race, religion, social status, financial situation, disability, sexism etc especially on marginal groups during COVİD-19. Social status, culture, religion, age, race, physical or mental health, unemployment status, lack of shelter, all these may represent criteria of social exclusion. Together with our partner organizations, we decided to produce positive youth work in response of increasing social exclusion rate of COVİD-19 and decided to use culinary culture as a powerful inclusion tool in youth work for positive change in social inclusion for especially young people for those with fewer opportunities. Because current studies shown that young people with fewer opportunities such as rural youth, migrants, young people who has economic and cultural difficulties being hit hard by the COVİD-19. İn this project, we want to foster their social inclusion, also to reduce stereotypes and discrimination through culinary culture by promoting European values. Culinary culture is a powerful learning tool, important mirror of the cultural inheritance, reflecting the identity and history of societies. Although it differs from region to region, culture to culture, as a reflector of the identity of societies, it is unifying and common denominator, in terms of it is a basic need of human being. From this point of view, our project has united the culinary cultures for fighting against discrimination and provide a dialogue between different social and cultural groups for social inclusion, especially for those are under risk of social exclusion towards COVİD-19. Project activities has hosted young people from different cultural backgrounds as well as thos who are in marginal and fewer opportunities through mobility, follow up and dissemination activities. The participants of CULİNARY project have been equipped with several knowledge and skills addressing to social inclusion as well as engagement, empowerment and connection of young people through European values. 48 participants from 7 countries have created intercultural dialogue people over a period of 10 days through European culinary culture for fostering solidarity. They better understood why social inclusion and diversity is important in Europe for peaceful future considering crises such as pandemic. They have discovered other cultures and establish intercultural dialogue through culinary culture. They had space to use their creativity to invent new food recipes, as well as trying to cook some other food recipes from other countries. They increased knowledge, skills, attitudes and competences in international communication, social inclusion and European values. Participating organisations have increased their capacity in the field of tolerance to use culinary cultures as a tool in social inclusion of vulnerable youth against crises. Moreover, together with participants, we have organized a public event where national groups presented several foods from their countries. We invited local people and local partner organizations to the event. We held interviews regarding to topic, also presented Erasmus+ program. Thanks to these local activities the visibility of our project has increased. Each partner organizations have involved 3 outside partners into project activities in local level, totally 18 organizations has been introduced and directly had benefit and inspiration from the project. We have created outcomes such as photographs, short movies, web articles to spread out project results across EU which increased the visibility and the capacity of involving organizations.