EU Food Traditions

About the project

After our first experience with our Youth Exchange “Innovative Traditions”, the title of our second project is “EU Food Traditions”, which comes from the need of our association and partner associations to bring young people closer to a healthy lifestyle through the discovery of culinary traditions and typical meals from various European countries, promoting dialogue between cultures and facilitating intercultural learning, communication and inspiration for a healthy way of life. We want to realise this second project in order to continue working on the theme of traditions to counteract their abandonment. The added value of our project, compared to the previous one, is to allow the participants to explore in more detail the issue of the abandonment of traditions by involving the specific culinary traditions of the countries involved in the project. The Youth Exchange project will offer participants the opportunity to experience and explore other cultures and traditions through the promotion of a healthy lifestyle. Our main aim and…

Objectives

After our first experience with our Youth Exchange “Innovative Traditions”, the title of our second project is “EU
Food Traditions”, which comes from the need of our association and partner associations to bring young people
closer to a healthy lifestyle through the discovery of culinary traditions and typical meals from various European
countries, promoting dialogue between cultures and facilitating intercultural learning, communication and
inspiration for a healthy way of life. We want to realise this second project in order to continue working on the
theme of traditions to counteract their abandonment. The added value of our project, compared to the previous
one, is to allow the participants to explore in more detail the issue of the abandonment of traditions by involving
the specific culinary traditions of the countries involved in the project. The Youth Exchange project will offer
participants the opportunity to experience and explore other cultures and traditions through the promotion of a
healthy lifestyle.
Our main aim and that of our project partners is to provide young people with new skills to promote a balanced
and healthy diet through the rediscovery of traditions, preparing them to become promoters of sustainable food
well-being. We want to encourage them to think deeply and consciously about food and various culinary traditions
in an intercultural context, creating an environment where dialogue between peers from different cultures can
flourish and enrich their perspectives. Indeed, food is the main vehicle through which we can explore other
cultures, embrace diversity, and deepen our understanding not only from a culinary perspective, but also from the
perspective of overall health and well-being. This approach aims to mould a new generation of conscious
individuals, capable of appreciating and respecting the riches of cultural and dietary diversity by changing their
habits by making them reflect on the foods we consume that often do not provide all the necessary vitamins and
nutrients, being full of chemical additives and preservatives. This is even more relevant in our times,
characterised by extraordinary advances in science and medicine, where we are able to fully understand the
importance of proper nutrition for our general well-being.
The main objectives of the project are
– Inspire young people to develop awareness of the importance of nutrition education;
– Broaden participants’ understanding of healthy lifestyles, including eating habits;
– To provide a space for discussion and sharing of best practices among participants;
– Foster knowledge of the culinary traditions of the countries involved among participants and partner
associations;
– Enhance participants’ capacity to organise activities in their own communities to promote healthy eating and
lifestyles;
– Encourage participants to become ‘health promoters’ in their communities, motivating their peers to lead a
healthier life;
– Supporting the active participation of young people, helping them to become agents of positive change in their
society and in Europe; and
– Raising young people’s awareness of intercultural dialogue and cultural diversity;
– Raising the level of young people’s key competences as certified by Youthpass;
– Promoting intercultural learning and global objectives through non-formal education;
The EU Food Traditions project will also explore the concept of eco-sustainability in food and the influence of food
waste and consumption on the ecosystem. Furthermore, we will focus on the importance of preserving food

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The content of this page is published for information purposes only. The project was funded by the European Union. However, the communication about the project
that is published through this page expresses the views of the project beneficiaries only and it does not represent the views of the European Union or the European
Commission. It shall not be deemed to constitute legal or official notice on behalf of the European Union or the European Commission. Neither the European Union
nor the European Commission can be held responsible for this content nor the use thereof made by any third parties.
traditions, as the abandonment of ancient culinary practices often contributes to food waste and negative
environmental impact. Participants will be introduced to the food sustainability strategy adopted by the European
Union in order to preserve the environment and ensure sustainable food for all
(https://www.europarl.europa.eu/news/it/headlines/society/20200519STO79425/la-strategia-dell-ue-per-costruire-un
Planned activities include:
– Cooking workshops centred on the preparation of healthy traditional dishes;
– Creation of a fair sharing European gastronomic traditions and promoting healthy eating;
– Visits to local companies to promote the use of sustainable ingredients;

Activities

in their own communities to promote healthy eating and
lifestyles;
– Encourage participants to become ‘health promoters’ in their communities, motivating their peers to lead a
healthier life;
– Supporting the active participation of young people, helping them to become agents of positive change in their
society and in Europe; and
– Raising young people’s awareness of intercultural dialogue and cultural diversity;
– Raising the level of young people’s key competences as certified by Youthpass;
– Promoting intercultural learning and global objectives through non-formal education;
The EU Food Traditions project will also explore the concept of eco-sustainability in food and the influence of food
waste and consumption on the ecosystem. Furthermore, we will focus on the importance of preserving food

Generated on: Aug 4, 2026
Booklet
Page
of
90
162
The content of this page is published for information purposes only. The project was funded by the European Union. However, the communication about the project
that is published through this page expresses the views of the project beneficiaries only and it does not represent the views of the European Union or the European
Commission. It shall not be deemed to constitute legal or official notice on behalf of the European Union or the European Commission. Neither the European Union
nor the European Commission can be held responsible for this content nor the use thereof made by any third parties.
traditions, as the abandonment of ancient culinary practices often contributes to food waste and negative
environmental impact. Participants will be introduced to the food sustainability strategy adopted by the European
Union in order to preserve the environment and ensure sustainable food for all
(https://www.europarl.europa.eu/news/it/headlines/society/20200519STO79425/la-strategia-dell-ue-per-costruire-un
Planned activities include:
– Cooking workshops centred on the preparation of healthy traditional dishes;
– Creation of a fair sharing European gastronomic traditions and promoting healthy eating;
– Visits to local companies to promote the use of sustainable ingredients;
Activities
Each group consists of 5 young participants, aged between 18 and 28, and 1 Group Leader. Each national group
consists of 3 participants from backgrounds characterised by fewer opportunities. In the case of the Italian group,
there will be 7 participants, 1 Group Leader and 2 Facilitators. We opted for the age range between 18 and 38 as
we believe this is the most suitable demographic group to promote, develop and implement this project.
Below are some of the main activities, described in more detail in the activities table:
– Introduction of EU Food Traditions (Facilitator Team): Participants are welcomed by the project team. The team
and the project leaders present a timeline and an introduction to the project.
– Getting to know each other: Group Building Activity (Team Facilitators): Participants are introduced to the group
through different games and various group activities. Facilitators guide this interaction in a creative way. The
session continues with group-building activities aimed at creating a welcoming atmosphere within the group and
laying the foundations for effective collaboration.
– What do you expect? What are you afraid of? How can you contribute? (Team Facilitators): All participants are
invited to share their expectations, fears and how they can contribute during and after the project, using the
Mentimiter platform. The results will be shared and will be available for the duration of the Youth Exchange; the
group will then read all the entries for reflection.
– “Erasmus+ Youthpass” (Romanian Team): The Erasmus+ Programme is introduced together with the 8 Key
competences of the Youthpass to the participants. The group is divided into 8 subgroups, each of which is
assigned one of the 8 Key competences, with time to examine and reflect on each one. Afterwards, participants
are informed about the opportunities offered by the Erasmus+ programme and the Youthpass certificate.
– Presentation: Healthy Living (Italian Team): The presentation will focus on the theme of the project and on food
education and a healthy lifestyle, with particular attention to the impact of traditions on culinary recipes and their
authenticity.
– Culinary Heritage Exploration (Greek Team): Participants delve into the rich culinary heritage of their respective
nations. In this activity, national teams share and illustrate the historical traditions of local cuisine, highlighting
those that have remained unchanged over time and recounting those that have disappeared and their impact on
food.
– I agree/disagree (Spanish team): In the conference room, two lines made up of chairs are set up, each side is

Generated on: Aug 4, 2026
Booklet
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of
91
162
The content of this page is published for information purposes only. The project was funded by the European Union. However, the communication about the project
that is published through this page expresses the views of the project beneficiaries only and it does not represent the views of the European Union or the European
Commission. It shall not be deemed to constitute legal or official notice on behalf of the European Union or the European Commission. Neither the European Union
nor the European Commission can be held responsible for this content nor the use thereof made by any third parties.
marked with a sheet of paper with “Agree” and “Disagree” written on it. Facilitators read out controversial
statements on the topic of the project, society and civic rights and duties. and participants position themselves
freely on the “Agree” side, indicating that they agree with the statement, or on the “Disagree” side, indicating that
they disagree with the statement. They are then asked to compare their ideas.
-Local Oil Mill Visit (Italian Team): Participants undertake a visit to an oil mill to learn about the olive oil production
process, the olive harvest and local traditions. They have the opportunity to explore every aspect of the olive oil
production chain and its operations in the Calabria region.
– Sharing Traditions (Danish Team): In this activity, participants will have the opportunity to meet members of the
local community to share and teach how to prepare traditional dishes from their respective countries. Each
country will present one of its typical dishes. Participants will have the opportunity to learn the traditional process
of preparing Calabrian pasta from local grandmothers.
– EU Strategy (Polish Team): Participants will be divided into teams and will work on the analysis of the EU
strategy to build a sustainable food system.
– International Day of Cultures – Community Food Fair (Italian Team): To celebrate the International Day of
Cultural Diversity, participants organise a Fair in the town square. Divided into mixed groups, they will cook for
and involve the local community. They will prepare a ‘Community Food Fair’ in which they will create a new dish
using ingredients from their different traditions. They will prepare different visual materials that will promote a
healthy diet and lifestyle. These materials will be shown to the local community during the fair. At the beginning of
the fair, each participant will receive a ‘star’ which they will assign to their favourite creation.

Impact

. Participants will be introduced to the food sustainability strategy adopted by the European
Union in order to preserve the environment and ensure sustainable food for all
(https://www.europarl.europa.eu/news/it/headlines/society/20200519STO79425/la-strategia-dell-ue-per-costruire-un
Planned activities include:
– Cooking workshops centred on the preparation of healthy traditional dishes;
– Creation of a fair sharing European gastronomic traditions and promoting healthy eating;
– Visits to local companies to promote the use of sustainable ingredients;
Activities
Each group consists of 5 young participants, aged between 18 and 28, and 1 Group Leader. Each national group
consists of 3 participants from backgrounds characterised by fewer opportunities. In the case of the Italian group,
there will be 7 participants, 1 Group Leader and 2 Facilitators. We opted for the age range between 18 and 38 as
we believe this is the most suitable demographic group to promote, develop and implement this project.
Below are some of the main activities, described in more detail in the activities table:
– Introduction of EU Food Traditions (Facilitator Team): Participants are welcomed by the project team. The team
and the project leaders present a timeline and an introduction to the project.
– Getting to know each other: Group Building Activity (Team Facilitators): Participants are introduced to the group
through different games and various group activities. Facilitators guide this interaction in a creative way. The
session continues with group-building activities aimed at creating a welcoming atmosphere within the group and
laying the foundations for effective collaboration.
– What do you expect? What are you afraid of? How can you contribute? (Team Facilitators): All participants are
invited to share their expectations, fears and how they can contribute during and after the project, using the
Mentimiter platform. The results will be shared and will be available for the duration of the Youth Exchange; the
group will then read all the entries for reflection.
– “Erasmus+ Youthpass” (Romanian Team): The Erasmus+ Programme is introduced together with the 8 Key
competences of the Youthpass to the participants. The group is divided into 8 subgroups, each of which is
assigned one of the 8 Key competences, with time to examine and reflect on each one. Afterwards, participants
are informed about the opportunities offered by the Erasmus+ programme and the Youthpass certificate.
– Presentation: Healthy Living (Italian Team): The presentation will focus on the theme of the project and on food
education and a healthy lifestyle, with particular attention to the impact of traditions on culinary recipes and their
authenticity.
– Culinary Heritage Exploration (Greek Team): Participants delve into the rich culinary heritage of their respective
nations. In this activity, national teams share and illustrate the historical traditions of local cuisine, highlighting
those that have remained unchanged over time and recounting those that have disappeared and their impact on
food.
– I agree/disagree (Spanish team): In the conference room, two lines made up of chairs are set up, each side is

Generated on: Aug 4, 2026
Booklet
Page
of
91
162
The content of this page is published for information purposes only. The project was funded by the European Union. However, the communication about the project
that is published through this page expresses the views of the project beneficiaries only and it does not represent the views of the European Union or the European
Commission. It shall not be deemed to constitute legal or official notice on behalf of the European Union or the European Commission. Neither the European Union
nor the European Commission can be held responsible for this content nor the use thereof made by any third parties.
marked with a sheet of paper with “Agree” and “Disagree” written on it. Facilitators read out controversial
statements on the topic of the project, society and civic rights and duties. and participants position themselves
freely on the “Agree” side, indicating that they agree with the statement, or on the “Disagree” side, indicating that
they disagree with the statement. They are then asked to compare their ideas.
-Local Oil Mill Visit (Italian Team): Participants undertake a visit to an oil mill to learn about the olive oil production
process, the olive harvest and local traditions. They have the opportunity to explore every aspect of the olive oil
production chain and its operations in the Calabria region.
– Sharing Traditions (Danish Team): In this activity, participants will have the opportunity to meet members of the
local community to share and teach how to prepare traditional dishes from their respective countries. Each
country will present one of its typical dishes. Participants will have the opportunity to learn the traditional process
of preparing Calabrian pasta from local grandmothers.
– EU Strategy (Polish Team): Participants will be divided into teams and will work on the analysis of the EU
strategy to build a sustainable food system.
– International Day of Cultures – Community Food Fair (Italian Team): To celebrate the International Day of
Cultural Diversity, participants organise a Fair in the town square. Divided into mixed groups, they will cook for
and involve the local community. They will prepare a ‘Community Food Fair’ in which they will create a new dish
using ingredients from their different traditions. They will prepare different visual materials that will promote a
healthy diet and lifestyle. These materials will be shown to the local community during the fair. At the beginning of
the fair, each participant will receive a ‘star’ which they will assign to their favourite creation.
Impact
Participants will acquire skills to identify solutions for the promotion of healthy eating through the discovery of
culinary traditions, developing skills to conduct practical activities and design initiatives in this field. They will
develop a sense of international cooperation to address issues related to the promotion of healthy eating habits,
working effectively in multicultural teams. They will also be informed about sustainable food consumption
practices in their respective countries and be more aware and knowledgeable about these issues.
They will gain an understanding of the European Union’s strategy to build a sustainable food system that aims to
promote sustainable food production, healthier eating habits and the reduction of waste, all with a view to
ensuring a more equitable and environmentally sustainable food system.
During our Youth Exchange, participants will have the opportunity to acquire the following skills, in line with the 8
key competences recognised by Youthpass and the Erasmus+ programme
– Assimilate new concepts, approaches and terminologies in different languages and understand different
cultures;
– Demonstrate greater openness towards individuals from different countries and cultures;
– Deepen knowledge of one’s mother tongue through mutual learning with other participants;
– Learn different methods to disseminate the project, create posters or flyers to promote or inform about the
project and conduct meetings and presentations to involve the local community;
– Improve communication skills, including active listening, self-expression and the ability to express thoughts and
feelings;
– Demonstrate a commitment to humanitarianism, volunteerism and motivation to be active in the youth and civic
context;

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The content of this page is published for information purposes only. The project was funded by the European Union. However, the communication about the project
that is published through this page expresses the views of the project beneficiaries only and it does not represent the views of the European Union or the European
Commission. It shall not be deemed to constitute legal or official notice on behalf of the European Union or the European Commission. Neither the European Union
nor the European Commission can be held responsible for this content nor the use thereof made by any third parties.
– Deepen interest in personal well-being and support volunteering on a broader level;
– Acquire an in-depth knowledge of our local community and Italian culture, thus contributing to an accurate
understanding of our country among their families.
– Further develop language skills in English, as the entire project will take place in this language.
Our participants will have the opportunity to explore our local community and gain insights into Italian culture and
Italy. This will help enrich their understanding of our country and allow them to share these experiences with their
families.
The entire project will be conducted in English and participants will have the opportunity to improve their English
language skills.
The benefits for the young participants, which will have a lasting impact beyond the end of the project, can be
summarised in the learning outcomes, skills and knowledge they will acquire in a non-formal way during their
involvement.
Below, we summarise what participants will take with them beyond the end of the project:
– Development of friendships and relationships established during the project;
– Improvement of language skills and enhancement of soft skills;
– Gaining knowledge on the project’s core theme;
– Understanding the opportunities offered by the European Union for young people and citizens;
– Positive inclination towards informal learning and Youth Work;
– Knowledge and awareness of European citizenship and how to contribute to the development of a project;
– Embracing European cultural diversity;
– Non-formal learning;
Participants after the end of the project will be more likely to:
– Fight discrimination, intolerance, xenophobia and racism;
– Take actions, such as creating an awareness-raising campaign, to improve the situation in their environment;
– Recognising that some people in society may be in disadvantaged situations;
– Openly sharing their opinions and defending them to others.
Upon completion of the project, our participants will be able to design and implement an initiative to address a
social issue in their local context. This will help promote the active participation of young people in society,
especially in local communities.
Furthermore, the impacts we aim to achieve for all our partners include:
– Enhancing participants’ skills by supporting them on a path of growth.
– Increasing their human capital.
– Enhancement of skills in the field of well-being and healthy nutrition;
– Increasing the ability to cooperate on a common problem
– Increased exchange of experiences within the framework of the Erasmus+ programme.
– Expansion of its partner network internationally, especially in the context of European mobility programmes.

Project partners

• 🇮🇹 Pro Loco Gimigliano APS
  Italy
• 🇪🇸 ASOC SOCIO CULTURAL VERDESUR ALCALA
  Spain
• 🇬🇷 Mindfulness and Wellbeing "GO Alive"
  Greece
• 🇵🇱 JUST DO IT
  Poland
• 🇩🇰 The Nordic Crew I/S
  Denmark
• 🇷🇴 Asociatia "Tineret pentru Dezvoltare Durabila"
  Romania