Ecology and sustainable development are among the key challenges of the modern world. One of their aspects, something most people encounter on a daily basis, is food waste. According to data from the Food and Agriculture Organization of the United Nations (FAO), around one-third of all food produced globally is wasted each year (in the EU it is around 20%). Consumers are responsible for about 60% of this waste. This problem is becoming increasingly serious due to the need to ensure food security in times of global crises, but also because of its environmental impact – food waste contributes to rising global CO₂ emissions, water and energy loss, and significant financial costs for households and the economy. Young people we work with are highly interested in this topic. Their ecological awareness and sense of responsibility for the environment are growing, yet they feel that they still lack competencies, especially practical skills in this area. Their own search for solutions has drawn attention to the increasingly popular trend of zero waste cooking. Young people’s interest in ecology and healthy lifestyles also drives them to look for more natural alternatives to store-bought products, including medicines – often motivated by a desire to reduce plastic waste. Instytut Inicjatyw Społecznych decided to organize and coordinate this project as it fits well within these thematic areas and supports the development of young people’s competencies while fostering intercultural dialogue. We believe it directly responds to the needs of young people. Importantly, the project is a youth-led initiative – the young people we cooperate with created the project concept themselves, based on their current needs and interests. This ensures the project truly addresses youth challenges and reflects the principle of participation. Problems and needs addressed by the project: 1. Reducing food waste – increasing knowledge of practical rules and strategies. 2. Gaining practical competencies aligned with the zero waste cooking trend – e.g., canning, cooking with leftovers. 3. Raising ecological awareness – e.g. how to reduce plastic use in households (especially in the kitchen). 4. Promoting a healthy lifestyle as part of sustainable development. 5. Increasing knowledge of culinary heritage and ecological alternatives in cooking. 6. Creating a space for integration, intercultural dialogue, and exchange of experiences. Project Objectives: 1. At least 80% of participants will increase their knowledge of ways to reduce food waste. 2. 100% of participants will prepare at least two food products aligned with the principles of zero waste and sustainable development. 3. 100% of participants will increase their knowledge of the culinary heritage of participating countries. 4. Creation of an eco-cookbook with at least 16 recipes reflecting the culinary heritage of partner countries, aligned with zero waste principles, the use of natural resources, and eco-friendly kitchen practices (digital version). 5. Organization of an international culinary-ecological picnic for the local community. 6. Creation of three worksheets (for children, youth, and seniors) with challenges related to healthy and ecological lifestyles (digital version). 7. Development of three eco-workshop scenarios (for children, youth, and seniors).