CONTEXTThe project Bon Appetite Europe! is developed by four countries: Spain (coordinator), Croatia, Czech Republic and Portugal. It lasts 24 months from September 2019 to August 2021. The partners team is made up of three partners with experience in Erasmus +, a new one at it and two partners with eTwinning labels.OBJECTIVES- Social and educational value of European cultural Heritage.-Strengthening the profile(s) of the teaching profession.- Open education and innovative practices in a digital era.DESCRIPTION OF THE ACTIVITIES AND METHODOLOGYThe goal of this project is to know the cultural heritage and make it available to all, through digital means, removing the social, cultural and physical barriers. Students and teachers are going to work cooperatively to achieve the projects’ objectives. We intend to use different student-centered pedagogical approaches. We have designed different types of activities and practices to share among our students and teachers. We will develop each year a project based learning in each school, learning about gastronomy as a European Cultural Heritage. It will lead us to use different strategies such as: pair work, team work, cooperative learning, developing social skills, use of ICT and creative expression... that are useful for dealing with diversity in the classroom and developing our students’ key competences.Coordinators in each schools have started an eTwinning project to which the students from each school age 10-13 will join. We have programmed short-term exchanges of groups of pupils to share their work and boost its continuation and development in each school. During these meetings students will also experience workshops, educational trips designed to contribute the achievment of our objectives.Teachers will also continue working via eTwinning. To assure the well development of the project a short- term joint staff training has been programmed, in which we will share good practices about innovative practices in the digital area and necessary training for developing the project's activities and getting our objectives.Activities are designed so that each month all partners work on the project. In that way, we can assure objectives are achieved by students and teachers. Although students aged 10-13 are the ones working on the eTwinning project and taking part in the mobilities, we will try to involve our whole communities.Year 1: Each school investigate about traditional products in its own region: raw materials, how they are cultivated or harvest, sustainable agriculture and the traditional recipes or products with that raw materials. Our final product for this year will be a digital handbook with traditional gastronomic raw material from A to Z- from birth to kitchen.Year 2: Our objective is to discover the influence of our gastronomical cultural heritage in our societies, how it si an important part of our diet, celebrations, in the development of our cities and how the monuments, places and buildings related to gastronomy in the past are reused today. Our final product is a urban gastronomical handbook, describing the buildings and places related to gastronomy present in each region, a map with geolocation and an interactive Map - UNESCO World Heritage Sites by children’s eyes. RESULTS AND IMPACTWorking on all the activities will lead us to get the objectives of this project to improve our teachers' profile, the use of innovative and digital practices in each school, language communication skills in a foreign language in our teachers and students, develop critical thinking investigating about our gastronomical cultural heritage and how we can preserve it.During the project we will use different media to disseminate our activities and results. We will create a web page for the project, Twin Spaces, Instagram and Facebook page. They will be used by teachers and students. This media will be linked to each school website.All students, staff and families will be informed of the project activities through meetings and displays along the project. Project corner will be designed in each school so local community will be informed about project activities. We will also send the information to local newspapers and local authorities as our project can contribute to keep our gastronomical cultural heritage among local citizens and tourists.LONGER TERM BENEFITSThis experience will have a positive impact on teaching and learning. The outcomes of the project will certainly be useful in many ways in our schools in the future:- Positive motivation of teachers to further participation in projects.-Continuous improvement of language and communication skills.-Use on new educational practices, teaching methods, approaches, examples of good practice.-Use of creative activities leading to cognition and further development of cultural heritage and awareness.-Encourage the active participation, communication, intercultural knowledge among students and teachers.