The main objective of the project was to promote ethical and sustainable food habits among students aged 14–18, as well as their parents and teachers. We aimed to raise awareness about where food comes from, how it is produced, and the consequences of food waste—issues that are often overlooked in daily life. By encouraging critical thinking about food choices, we wanted to support the development of healthier lifestyles and more responsible consumption habits both at home and in school environments. We also sought to empower students by involving them in activities that connected food ethics to larger social and environmental issues. This included exploring the European food chain, understanding the impact of industrial food production, and considering how their own actions can influence change. In addition to knowledge-building, the project aimed to develop students’ soft skills, such as teamwork, communication, and dialogue, especially when working with external stakeholders. Our long-term goal was to inspire lasting behaviour change and foster a new generation of active citizens who contribute to a more sustainable, ethical, and cost-effective food system.
We applied for this project to address the growing disconnection between young people and the food they consume. In today’s fast-paced society, food is often taken for granted, with little awareness of where it comes from, how it is produced, or the impact of food waste. Our aim was to promote a healthier, more ethical lifestyle by encouraging students to reflect on their food choices and habits. We identified key needs: raising awareness of ethical food production, reducing household food waste, and fostering critical thinking about consumption. We also aim to empower students to engage in social dialogue and influence decisions at local, national, and European levels. By participating, students gain a deeper understanding of the food chain and are encouraged to adopt lasting behavioural changes. This project supports the development of responsible young citizens who contribute to a more sustainable and cost-effective food cycle in the long term.