The project “Green Bites – From Field to Jar” aims to support young people from rural areas in recognizing the value of local food traditions and seeing them as relevant for modern life, well-being, and future opportunities. While many rural young people grow up close to homemade and traditional food practices, these skills are often undervalued, gradually lost, or perceived as old-fashioned and disconnected from employment or personal development. As a result, many rural young people see moving to urban areas as the only option for their future. On one hand, youth work experience and recent data at European level show that young people, including those living in rural areas, increasingly rely on convenience and fast or fried food. At the same time, traditional knowledge related to food preparation and preservation is not being sufficiently transferred between generations. This trend contributes not only to changes in eating habits, but also to loss of confidence, identity, and connection to local resources. These findings were confirmed during our project Youth Voices – Healthy Choices, Zero Waste, where research involving 236 young people showed that almost all respondents consumed fast food at least three times per week, even when local food was available. Many young people stated that they do not recognize traditional food practices as something useful for their future or working life. On the other hand, in recent years there has been clear increase in interest in organic, locally produced, and minimally processed food across Europe. More people are actively trying to understand where their food comes from and are seeking alternatives to industrial and ultra-processed products. This trend is visible in growth of local markets, short food supply chains, community-supported agriculture, and small-scale producers, as well as in increased demand for seasonal and homemade food. Research and consumer surveys show that people associate local and organic food not only with better physical health, but also with trust, transparency, and a more sustainable lifestyle. However, many young people lack practical skills, confidence, or concrete examples needed to connect these trends with their own daily lives or future opportunities. From a youth work perspective, Green Bites addresses this gap by creating a safe, practical, and motivating learning space where rural young people can re-discover, practice, and revalue simple food traditions in modern and meaningful way and see them as potential small business or employment opportunity. The project focuses on one concrete and shared practice: the preparation of homemade jar food – jam and pickles – using local and seasonal ingredients. Through non-formal education methods, learning by doing, and peer exchange, participants explore how these practices are connected to healthy living, sustainability, and realistic local opportunities. The project supports young people in recognizing possibilities, building self-confidence, and understanding that small-scale food-related initiatives, further education, or community-based activities can represent realistic pathways for their future and potential careers in rural areas. Project objectives are: • To increase participants’ awareness of the relationship between nutrition, daily habits, and mental well-being, by promoting a positive and realistic relationship with food that focuses on balance, simplicity, and everyday practices; • To equip rural youth with practical skills and confidence in homemade food preparation and preservation through applied production of jam and pickles, using local ingredients, basic food preservation techniques, and zero-waste practices such as reused glass jars; • To help rural young people recognize realistic employability, business and learning opportunities connected to traditional food practices, by exploring small-scale initiatives such as family-based production, cooperatives, community kitchens, local markets; • To strengthen key youth work competences, including teamwork, communication, initiative-taking, and self-reflection, through collective production, label creation, and presentation of the final products to the local community; • To ensure sustainability of learning outcomes by co-creating "Inspirational Book - Food, People and Rural Areas" that can be used after the project by participants and partner organizations. As a concrete project output, participants will co-create a youth-friendly digital Inspirational Book that includes: easy step-by-step recipes for jam and pickles, tips for using local and seasonal ingredients; reduced-sugar and healthy preparation options; basic hygiene and food safety principles; zero-waste packaging ideas; simple label examples and storytelling tips; reflections on rural opportunities and “what can I do next?” pathways.