<< Objectives >>Sensitising youth takes time, patience and skill. We wish to(i) increase awareness of healthy food, rich in micro and macronutrients among Europe’s youth(ii) help youth choose a career path in the food industry, creating societal resilience(iii) support understanding value creation in sustainable food production and consumption(iv) raise and address the issue of hidden hunger in Europeto create resilient and sustainable societies where quality food is not impact by extreme global factors.<< Implementation >>We will implement in the three partner countries (Norway, Iceland, Luxembourg):(i) Physical Outreach Activities (public sensitisation talk style) in institutions: 900 beneficiaries(ii) Group Gastronomy Events (encourage youth to come together for perhaps their first cooking experience): 50 beneficiaries(iii) Online Culinary Skills: A virtual event where a chef cooks along with participants who are in the comforts of their homes: 10 beneficiaries<< Results >>The tangible result of our project is the ‘Guidebook on Healthy Living and Sustainable Food Consumption’ that will be produced in five European languages: Norwegian, Icelandic, German, French and English.The other outcomes would be sensitising youth to take up education in the fields pertinent to the food industry by highlighting the strained food supply chains, encouraging them to source their produce sustainably.