Microgreen cultivation is an agricultural method based on the consumption of the early growth stages of vegetable and grain sprouts. Microgreens are important due to their high nutritional value, ease of cultivation and contribution to sustainability. Microgreens are the stage in which vegetables, grains and edible plants form their stems and first leaves during the 7–10 days following the sowing of the seeds. This short period represents the time when these plants are at their most efficient in terms of high nutritional value, energy density and bioactive compounds. According to FAO, the world population is expected to reach 9 billion by 2050, and this creates a major problem in terms of food security. With their rapid growth cycle and low resource requirements, microgreens will have an important place in food crises. In Europe, sustainable agricultural techniques that minimise negative environmental impacts such as air pollution and water use are becoming important. The European Environment Agency underlines the importance of sustainable agriculture in Europe. In Turkey’s rapidly developing cities, local resources need to be used effectively to ensure sustainable food production. In a study carried out by Düzce University, it was determined that most of the food production in the region is not sustainable. Microgreens are known as a highly nutritious food source. For example, a study published in the *Journal of Agricultural and Food Chemistry* showed that microgreens generally have higher antioxidant levels than fully mature vegetables and fruits. In addition, another study published in the *American Journal of Clinical Nutrition* states that microgreens contain high levels of vitamin C, vitamin E and beta-carotene, which can strengthen the body’s immune system. This high nutritional value of microgreens may offer a solution to malnutrition problems, especially in developing countries. The Food and Agriculture Organization of the United Nations (FAO) reported that 820 million people were undernourished in 2021. The low cost and rapid growth capacity of microgreens make them a food source that can be easily accessed. In Europe, sustainable agricultural methods that save energy and water are being researched in particular. By keeping water and energy use to a minimum, microgreens offer a sustainable agricultural model. For example, a study published in the *Journal of Water Resources Research* showed that microgreens can use up to 90% less water. Across Turkey, rapid urbanisation and population growth frequently bring food security and sustainability issues to the fore. According to local statistics, water resources in Düzce have decreased by 20% in recent years, and this has negatively affected agriculture. By using these dwindling resources efficiently, microgreens will be effective in ensuring regional food security. This project, by aiming to provide education and raise awareness on microgreens, has sought to make young people more conscious in this field and to make local food production sustainable. With their high nutritional value, energy efficiency and environmental sustainability, microgreens have contributed both as a food source and as an economic opportunity for young people. In short, with this project it has been aimed to draw attention both to global food security problems and to the need for sustainable local agriculture, and to produce effective solutions in this field. In light of this information, in order to increase young people’s competences regarding microgreens: -Young people have been informed about microgreens and awareness has been raised. -Young people have been informed about the impact of microgreens on healthy nutrition. -Awareness has been raised about the place of microgreen production in the food sector, so that it is considered as a line of work.