With the project "oHRANImo," we aimed to encourage young people to reflect on their identity, consumer habits, and recognize the importance of traditional cuisine and their food heritage as a path to sustainable food production and consumption. Through this project, we wanted to familiarize young people with the significance of building a sustainable future and what they can do to achieve it, with a specific focus on food consumption and traditional cooking. By engaging in the project, young people developed critical thinking skills, became aware of their daily practices, and took concrete actions to change their lifestyle. Our goal was to teach them how to become responsible consumers and understand their role in building a sustainable future. With this project, we sought to deepen awareness of the future risks associated with current food production and consumption processes, such as soil depletion due to overproduction, food waste, and contamination caused by indirect processes like plastic production. Therefore, we focused on discussing and comparing these current patterns of irresponsible food consumption with traditional practices that are slowly being forgotten but could offer solutions for the future. By exploring their "food heritage," participants discovered traditional methods of food production and consumption, which, in most cases, were sustainable and respectful of the environment. In this sense, the project emphasized the study of seasonal food production and consumption. Traditionally, people grew only what was in season and cooked with those ingredients according to specific recipes. Back then, food production and consumption followed a cyclical process. Today, thanks to the development of international markets, this cyclical process has been disrupted, and out-of-season products are available in almost every supermarket in Europe. We recognize that mass production and mass consumption are primarily habits of so-called Western societies, and as Europeans, it is our responsibility to initiate change. By disrupting the natural cycle of food production, we put our environment at risk. Healthy ecosystems are essential for the survival of humans and other organisms. However, they are often endangered, and we acknowledge that this is a global problem affecting nearly everyone on this planet. That is why we want to explore ways to reduce the negative human impact on the environment by seeking alternatives to current trends. Simple habits, such as buying and cooking with local and seasonal products, could help reduce environmental harm while also providing a space for individuals to reconnect with their heritage and revive it. Project Objectives: To promote sustainable, local, and seasonal food production and consumption. To recognize the importance and responsibility of young people in building a sustainable future. To explore traditional recipes and food production systems that can be reintegrated into our societies.