Mind Your Future, Be Food Aware

The main objective of the project was to promote ethical and sustainable food habits among students aged 14–18, as well as their parents and teachers. We aimed to raise awareness about where food ...

The main objective of the project was to promote ethical and sustainable food habits among students aged 14–18, as well as their parents and teachers. We aimed to raise awareness about where food comes from, how it is produced, and the consequences of food waste—issues that are often overlooked in daily life. By encouraging critical thinking about food choices, we wanted to support the development of healthier lifestyles and more responsible consumption habits both at home and in school environments. We also sought to empower students by involving them in activities that connected food ethics to larger social and environmental issues. This included exploring the European food chain, understanding the impact of industrial food production, and considering how their own actions can influence change. In addition to knowledge-building, the project aimed to develop students’ soft skills, such as teamwork, communication, and dialogue, especially when working with external stakeholders. Our long-term goal was to inspire lasting behaviour change and foster a new generation of active citizens who contribute to a more sustainable, ethical, and cost-effective food system.

During our project, we implemented diverse and engaging activities across Turkey, Poland, and Italy to explore ethical food consumption, healthy eating, and food sustainability. In Turkey, we organized a Cultural Food Fest with traditional dishes and a fun guessing contest. Parents joined students for Cooking with Parents, sharing Turkish recipes. Participants presented Special Days' Cuisine and explored local produce during a Market Visit. Students also researched the History of Food, collected Food Proverbs, and shared Food Stories reflecting cultural identity. In Poland, the focus was on food waste and upcycling. Activities included a survey and roundtable, culinary workshops, and the creation of a green canteen. Students joined creative contests, met an NGO, visited a university for innovation in food processing, and explored food scents in Science of Smell. Dinner in the Dark and a food pub quiz added an interactive element. In Italy, students examined nutrition labels, created healthy restaurant menus, and designed fruit/vegetable ads in Got Fruits or Veggies. They participated in urban farming, presented Calorie Counter Apps, and attended a mini conference on healthy habits.

The project led to several concrete outputs and meaningful results that had a lasting impact on students, teachers, and families. One of the main outcomes was increased awareness among students aged 14–18 about ethical food production, healthy eating habits, and food waste. Through surveys, discussions, and hands-on workshops, participants gained practical knowledge and developed critical thinking about their food choices. Key outputs included: Student-led presentations on the history of food, special cuisines, and nutrition labels. A digital collection of food proverbs and food stories, connecting cultural heritage with sustainability. Green Canteen proposals, where students redesigned school canteen menus to include healthier and more sustainable options. Creative materials such as posters, memes, and ads promoting upcycled food and healthy eating. A cross-country recipe booklet featuring traditional and healthy meals shared by families and students. Survey reports and discussions on food waste and consumption habits across partner countries. Improved digital and soft skills, including teamwork, public speaking, and research. Most importantly, the project inspired long-term behaviour change in participants.