This project was initially launched during the PBA "Make the move to Green Inclusion" in Santarem, Portugal, from 26 April to 01 May 2022, with Sininauhasäätiö sr.(Finland), Asociación Meridiano Imaginario (Spain) and Loryhan (Belgium). Basically, 3 actions were agreed for this project: - A youth exchange in Finland GGI1 (February 2023) - A youth exchange in Belgium GGI2 (July - August 2023) - A youth exchange in Spain GGI3 (September - October 2023) Our project was aimed at social inclusion, interculturality and sharing our gastronomic heritage using environmentally-friendly practices. In this project, we wanted to bring together young people from different backgrounds, including people facing different challenges (disabilities, homelessness, economic, social and geographical barriers), to give them a broader perspective on different ways of living, thinking and acting through sharing intercultural, gastronomic and ecological practices for green inclusion. It is important to note that participants in our youth exchange activities have very few opportunities to travel, experience different cultures and interact with people from different backgrounds, as well as learn about green inclusion. Our aim was to describe the situation, explain the concepts of gastronomic heritage, inclusion, interculturality and provide advice on how to understand environmental concepts such as recycling, reuse and ecological awareness, and to include these practical concepts in the lives of each participant. Green inclusion means that people with fewer opportunities (social, financial, geographical, disabled, homeless) help to achieve this goal. The main aims of Green Gastronomic Inclusion 2 : -Promote the social inclusion of young people from disadvantaged or marginalised backgrounds -Enhance local culinary cultures by sharing traditional recipes and highlighting local gastronomic traditions while adapting them to the modern challenges of sustainability. -To gain a clear understanding of existing ecological methods that participants apply in their daily lives. - Share ecological practices in national contexts. - Discovering new perspectives on sustainability (cooking, discussion) with a focus on eco-responsible practices. - Become aware of each person's personal realities.