The project focused on the importance of the proper and rational use of food, seeking maximum profitability and avoiding the waste of resources, a key aspect for young people to play a leading role in the process of achieving the 2030 Agenda. Specifically, "Cooking for Change" has been a youth exchange with a meeting of experiences that have highlighted the diversity of European gastronomic cultural heritage through ecological awareness. The project has enhanced the knowledge of culinary creativity tools of 33 young people and 8 companions from Poland, Croatia, Slovenia and Spain for the use of local products that empower them as agents of change of the 2030 Agenda in each of their countries. "Cooking for change" has taken place in Valencia (Spain) with creative gastronomy techniques that are co-responsible with environmental care through training in CREATIVE COOKING, YOUTH PARTICIPATION, SUSTAINABLE DEVELOPMENT, linked to the achievement of the SDGs set out in the 2030 Agenda by the UN. Committing to a gastronomy based on the three S's: - Healthy: promoting the improvement of the nutritional health of young people. - Sustainable: consciously and efficiently using raw materials from the geographical contexts of each country in Europe. - Social: improving teamwork and the social, economic and environmental impact of using local products.