In recent years, with the rise of the global climate crisis and increasing health problems, the food we consume has gained significant importance not only in our country and Europe but worldwide. The modern lifestyle, growing in prevalence in our country and Europe, changes in social life, and shifting consumer habits (such as the fast and easy access to ready-to-eat and processed foods and both men and women entering the workforce) have significantly impacted our eating behaviors. In recent years, there has been an increase in dining out, ordering food for home delivery, and purchasing excessive amounts of food. Additionally, due to restrictions imposed by the Covid-19 pandemic, people avoided crowded places and stayed at home, leading to a significant increase in food ordering and grocery shopping from online markets. In 2020, global e-commerce volume grew by 18% compared to the previous year, while this growth was calculated to be 66% in Turkey. The e-commerce volume of the food and supermarket sector grew by 200%, and the food delivery sector by 61% (www.eticaret.gov.tr , 2021). In 2021, a survey by Ö. Dilek and A. Öztürk, involving 417 participants, examined changes in eating habits during the pandemic. Results showed that 75.6% of young people aged 18–27 ordered food online before Covid-19, and this rate increased to 84.4% after Covid-19. Participants who had never ordered food online before the pandemic did so at least once during Covid-19. Overconsumption in the food sector has led to many environmental problems, as in other areas. According to the UN Food and Agriculture Organization's (FAO, 2021) Food Waste Index Report, 17% of the food produced globally in 2019 was wasted, equivalent to approximately 931 million tons. With 8 million tons of household food waste, Turkey ranks first in Europe in food waste. The carbon footprint of food waste equals approximately 7.41 million tons of greenhouse gases (Hansel, 2020). In addition to the massive greenhouse gas emissions, the resources used to produce this food, such as water, soil, energy, labor, and capital, are also wasted. Thus, food waste is not only an environmental issue but also a problem that threatens our natural resources and societies. Another environmental problem caused by the excessive consumption of ready-to-eat and processed foods is packaging waste. A study conducted in Istanbul in 2020 revealed a 36% increase in food packaging waste compared to 2019 (Güneysu, 2020). Single-use plastic waste that comes with the food we purchase, such as plastic bags, forks, spoons, cling film, and straws, eventually ends up in nature, taking centuries to decompose. According to a report by the UN Environment Program in 2021, approximately 13 million tons of plastic waste enter the oceans annually. Among these, plastic bags, the most commonly used plastic waste, take an average of 1000 years to decompose (ACS Publications, 2020). In light of meetings with youth workers in our group who are experts in their fields (environmental engineers, ecological literacy educators, dietitians, etc.) and our research, we concluded that the issue of food waste needs to be addressed. During the online meetings with our project partners, we realized that people do not give sufficient importance to concepts such as food waste, conscious consumption, and sustainability, and we decided to implement the project titled “Live, Act, and Think Responsibly.” Through our project, we aimed for participants to: Become aware of issues such as food waste, avoiding waste, and sustainability, Believe that individual behavioral changes can play a crucial role in combating the global climate crisis, Acquire more environmentally friendly and sustainable skills, Spread the new knowledge and skills they have gained to their communities, moving towards greener societies, Realize how cooking at home, instead of buying ready-to-eat and processed foods, can be environmentally friendly, motivating, and enjoyable, Share their cultural dishes and values with other participants. Other objectives of our project included: Promoting intercultural communication, Including disadvantaged individuals in EU projects, Supporting participants in improving their foreign language skills, Promoting EU values and introducing EU projects, Encouraging the use of non-formal education methods, Enhancing participants’ socio-cultural skills, Encouraging the active participation of young people and youth workers.