Background and Objectives Food waste is also increasing depending on the population growth rate in the world, creating a suitable environment for other environmental problems such as environmental pollution, health risk and decrease in empty spaces. As a result of research, it is seen that 1.3 billion tons of food worth 990 billion dollars are wasted in the world every year. According to research, the first causes of food waste include demographic and psychological factors, lack of awareness, low motivation, incomplete definitions, inappropriate storage conditions and wrong purchasing habits. Unfortunately, food waste and loss continues to become a multifaceted global risk affecting humanity today. In order to combat this negative situation, awareness must be developed both individually and socially. As a result, raising awareness that wasted food harms the environment by contributing to global warming and climate change if food waste is thrown into landfills and produces the greenhouse gas methane, helps everyone be aware of food waste and especially young people to develop good skills in combating food waste to save our world. We implemented our project to contribute to their knowledge and experience. Our Achieved Goals *We made the participants aware of the main goals and priorities of Erasmus+ and the importance of the Youthpass Certificate. *We contributed to the participants' awareness that food waste is not limited to the food itself, but also that the water, energy and other resources spent in the production process of this food are wasted. *We helped participants raise awareness that food waste produces methane gas by rotting in landfills, which contributes to global warming by increasing greenhouse gas emissions. *We helped participants understand the environmental impacts of food waste. *We enabled the participants to learn new information about the fact that food waste causes great economic losses. We emphasized that it causes inefficient use of resources at the individual level and in national economies. *We helped the participants both gain empathy and develop sensitivity about the fact that wasting edible food is a big mistake while millions of people around the world are struggling with hunger. *We helped raise awareness and educate participants about combating food waste. *We ensured that the participants developed skills and had this knowledge on combating food waste. *We encouraged the participants that practical solutions and strategies should be developed to reduce food waste. *We ensured that the participants gained awareness about preparing the shopping list correctly and preventing unnecessary purchases in order to prevent food waste. *We encouraged participants to minimize food waste by meal planning. *We ensured that the participants learned how to evaluate and store leftover food. *We helped participants learn about the storage conditions and lifespan of different types of foods. *We helped participants raise awareness about the social impacts of food waste. *We enabled the participants to develop sensitivity to environmental and social problems. *Thanks to the activities carried out during the project, we enabled the participants to gain practice in communicating in English, develop social skills, experience team learning and empathize with different cultural values. *We ensured that the target audience was informed about the definition and scope of food waste through social media posts made during the project. *We ensured that the target audience became aware of the environmental, economic and social impacts of food waste. *We made the target audience aware of strategies and methods to reduce food waste. *We ensured that the target audience learned about the effects of food waste on the home economy. *We ensured that the target audience was informed about issues such as correct shopping and meal planning methods, and the use and storage of leftover food. *We ensured that the target audience was informed about Erasmus+ Programs. *We helped the participating organizations gain experience in collaborating. *We ensured that participating organizations were informed about community-based food waste reduction strategies. *We encouraged participating organizations to cooperate in raising awareness about food waste in society. *We enabled them to act in sharing knowledge and experience with different organizations.