Field to Feast: Cultivating Conscious Cuisine

Priorities:
1- Environment and fight against climate change
2- Promoting active citizenship, young people’s sense of initiative and youth entrepreneurship, including social entrepreneurship
3- Strengthening the employability of young people

Target group:
1- Young people aged 18-25 who are interested in sustainable agriculture and gastronomy
2- Youth workers/coaches
3- Anybody interested in sustainable, green and healthy lifestyles

Project Objectives:
1- To promote critical thinking and sustainable decision making, leadership (to take active role in the community), curiosity and research competences of young people to choose green and healthy life-style among young people.
2-To promote the knowledge and awareness on the importance of sustainable agriculture and environmentally friendly practices to tackle the green transition, environmental and climate-change challenges.
3. Develop sustainability competences of youth workers/coaches and education leaders and support the planned approaches of the participating organizations regarding environmental sustainability.
4. Promoting entrepreneurship, creative learning and social entrepreneurship among young people in the agriculture, the sustainable agriculture and gastronomy sectors.
5. Promoting the learning by experiencing approach to gain competences to work in agriculture and gastronomy fields/sector which will support their integration into the labour market in these sectors.