What's On the Menu? overall aim is to strengthen the quality, inclusivity and ethical integrity of youth work by transforming how food is approached in youth projects and learning environments. Food is not approached as a logistical necessity but as one of the core elements of youth work that shapes wellbeing, inclusion, learning and trust. Food is approached not as a logistical necessity but as one of the core elements of youth work that shapes wellbeing, inclusion, learning, and trust. We want to reconnect youth work with ethics of care and understand food as an intersectional issue shaped by class, culture, health and identity. The project supports youth workers in creating inclusive, accessible and safe food practices and equips youth workers with tools and frameworks that they can use in their daily youth work and learning environments. Food and cooking are approached as care practices that maintain bodies, learning environments and communities. Through the training, participants will develop the confidence, skills and awareness needed to work with food intentionally rather than automatically and getting out of the capitalistic-productive focus. We want to reconnect youth work with ethics of care and understand food as an intersectional issue shaped by class, culture, health and identity. By naming food as a legitimate area of youth work competence, the project challenges the widespread assumption that food is a background task rather than a core responsibility with a great impact on overall wellbeing and environment. The specific objectives of the project are to: - Support youth workers in creating inclusive, accessible and safe food practices, by equipping them with tools and frameworks that they can use in their daily youth work and learning environments. - Re-frame food as a purposeful pedagogical tool: Empowering youth workers to use cooking and shared meals intentionally, promoting relational care, rather than merely meeting a functional need. - Involve in the main activity 24 youth workers who are coming from diverse backgrounds, including LGBTQIA+ or allies to the community. - Enhance the lifelong competencies (youthpass), personal and professional development of participants. - Promote food as a transformative tool for inclusion, sustainability, diversity, community building, reinforcing European values and embracing interculturality. - Organize 1 local event during the main training activity, and local activities during the Local Action Phase in each participating country (minimum 1 activity per country) sharing project results and the good practices. The project contributes to the development of youth work in general by expanding how youth work is defined, practiced and recognised. It introduces food as a recognised youth work method with pedagogical, ethical, cultural and political meaning. It strengthens recognition of informal and non-formal learning and supports more caring, equitable and accessible youth work practices at local, national and European level.