EU Food Traditions

About the project

EU Food Traditions is an Erasmus+ Youth Exchange addressing Agriculture, forestry and fisheries, Cultural heritage and Physical and mental health, well-being. It was developed to 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. The project uses non-formal education and international cooperation to turn these themes into practical learning, organisational development and community-level action.

Objectives

* To provide a space for discussion and sharing of best practices among participants;.
* 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.
* 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-sistema-alimentare-sostenibile#:~:text=The%20objective%20of%20the%20strategy%20’from%20natural%20such%20as%20flooding%20and%20drying%C3%A0).
* 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

* International non-formal learning activities involving participants and partner organisations.
* Practical workshops, collaborative work and reflection connected to the project themes.
* Follow-up and dissemination activities within the participating communities.

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.

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