The main goal of the project is to raise awareness and develop competencies in the field of sustainable food consumption. We aim to achieve this by concentrating on the topics such as: overconsumption and practical solutions, environmental-friendly healthy nutrition, locally sourced, seasonal ingredients, food harvesting, storing, and processing, food related systems (economy, food industry, fair trade, supply management). The project’s objectives are: 1. Increase awareness and knowledge where by the end of the YE at least 80% of the participants will be able to explain the basic principles of sustainable nutrition, including its environmental, social, and economic impacts. 2. Develop practical food-related skills by actively preparing at least 3 budget-friendly, time-efficient, and nutritious recipes and taking part in hands-on sessions on meal planning, food preservation, and basic gardening, resulting in at least 70% of participants reporting by the end of the YE increased confidence in preparing sustainable meals in their daily lives. 3. Promote conscious and sustainable attitudes among young people, helping them to connect personal food choices with global challenges by identifying at least two concrete changes they are motivated to try after the exchange. 4. Encourage intercultural exchange and peer learning by exploring diverse food traditions and cultural approaches to nutrition. 5. Empower young people to act as multipliers so that within 2 months after the exchange, at least 60% of participants share their learning with peers or local communities through one small-scale dissemination action (e.g. workshop, social media post, school presentation, cooking session).