Healthy Nutrition and Sustainable Food Practices

The Erasmus+ Mobility of Youth Workers project “Legacy of the Soil: Sustainable Agriculture and Safe Food” (Project No: 2024-3-ES02-KA153-YOU-000260774) was organized by Stowarzyszenia Polish Healthy Life Association in Gijón, Spain, between 28 April and 5 May 2025. The project brought together participants from Türkiye, Spain, Hungary, Poland, and Iceland to explore the links between sustainable agriculture, healthy nutrition, climate change, and safe food systems. Through a variety of interactive activities, participants gained practical knowledge and developed greater awareness of environmental responsibility and sustainable lifestyles.

One of the key topics explored during the activities was the relationship between climate change and healthy nutrition. Participants learned how environmental degradation, declining soil fertility, and unsustainable agricultural practices affect food quality and human health. Discussions on the climatarian diet encouraged participants to choose local and seasonal products, reduce food waste, and understand how food consumption habits influence greenhouse gas emissions. These sessions helped participants recognize the importance of making environmentally conscious food choices.

To raise awareness among local communities, participants took part in a creative project introduction activity where they designed posters promoting the project’s objectives and sustainability messages. Working both individually and in teams, they created visual materials that highlighted the importance of sustainable agriculture and healthy living. This activity strengthened participants’ creativity, teamwork, and communication skills while helping them share the project’s vision with a wider audience.

The program also included practical workshops focused on organic food production and sustainable farming methods. Through presentations and discussions, participants explored the benefits of organic agriculture for human health, biodiversity, soil quality, and environmental protection. They later applied this knowledge in a seed-ball workshop, where they created seed balls using natural materials and learned innovative approaches to supporting greener environments. These hands-on experiences increased participants’ understanding of sustainable agricultural practices and encouraged active environmental engagement.

Another memorable activity was the international bread-making workshop, where participants prepared traditional breads from different partner countries and shared them with one another. Alongside learning about healthy and natural food production, participants exchanged cultural traditions, agricultural practices, and local food heritage. The day concluded with reflection and evaluation sessions, allowing participants to assess their learning outcomes and discuss how sustainable food systems can contribute to healthier communities and a more sustainable future.