The "EAT (Europe à Table)" training course was born from the wish to combine the intercultural exchanges that Concordia practices on a daily basis in its activities (international volunteer work camps, European Solidarity Corps, Civic Service...) with the theme of sustainable food which is transversal to these same activities. For this reason we decided to build a training course for youth workers willing to share their experiences and points of view and motivated to acquire new skills in this field. Collectively, we had the opportunity to develop specific skills, to deepen the topics mentioned and to acquire tools and methods to contribute to the improvement of the quality of youth work, leading and inspiring the younger generations to be part of the change they demand. Sustainable food is currently supported and stimulated by the development of numerous citizen actions (AMAPs, shared gardens, social and solidarity grocery shops, etc.), which are gradually putting these issues on the agenda of local authorities in terms of agricultural production (development of short circuits), consumption (collective catering, solidarity baskets, the fight against waste, sustainable purchases), sustainable development (Climate Plan, Green Plan, Agenda 21), the Social and Solidarity Economy, health, and social action. These structures innovate and work to raise awareness, produce, transform, distribute, train and make people enjoy. We wanted to promote these structures and initiatives by using their resources and projects to train youth workers in relevant tools and methods for raising awareness about sustainable food for young people. Main objective of the project : To strengthen the knowledge of youth workers on the issues of sustainable food in order to promote awareness and initiative among young people. Specific objectives : - To raise awareness of sustainable food issues at local, national and international level ; - To discover new ways of producing, consuming, distributing, cooking, eating and disposing of food ; - To offer a space for testimony and exchange between youth workers to promote social inclusion and interculturality around eating well ; - Stimulate participation and active citizenship (collective intelligence) to seek sustainable solutions to the issues identified ; - To allow participants to better understand the links between food and cultures, through the example of the inclusive territory of Briançon ; - To create innovative educational tools to raise awareness of sustainable food among young people.