Since 2020, the Réseau d'Entraide Volontaire association has moved its activities to a new département, Lozère. This territory enables us to set up new projects, on new themes, very much in line with the interests and specificities of Lozère. Indeed, Lozère, a rural, isolated territory with little consideration for metropolitan systems, remains a very dynamic area where its inhabitants try to live in harmony with their environment, which is heavily wooded and rich in local produce. This project was therefore a pretext for discovering local food-related initiatives, from processing to consumption. The project's objectives revolved around food waste. This theme allowed us to go back up the food chain to tackle the issues linked to our food consumption and its environmental impact, in a context of transformation of our society. The production, harvesting, processing, cultivation and consumption of our food were the anchor points of this project. As part of the project, participants explored the region, meeting many of the players active in the area, which enabled them to discover another culture and other ways of eating, far removed from mass consumption. Short circuits, market gardening, direct sales and collective cooking were just some of the models presented to participants to help them address the challenges of conscious, responsible consumption. What's more, local residents were able to share their local know-how. This enabled the project to contribute to the revitalization of the area, by promoting and involving local residents. Typical recipes were offered to participants, as well as cultivation, harvesting and processing techniques. In addition, moments of debate, sharing of respective visions and video resources helped reinforce participants' skills and knowledge. This project has made the knowledge and skills of local people visible, while enriching participants from afar, who in turn will contribute to this virtuous circle around our food. During the project, a booklet was created by the participants, including technical sheets, recipes and feedback from exchanges with local residents and stakeholders.