Participants of The Taste of Diversity youth exchange cooking together
Participants of The Taste of Diversity youth exchange cooking together

About the project

“The Taste of Diversity” brought together young people from Poland, Greece, Bulgaria and Italy to explore cultural diversity through food. Cooking, sharing meals and culinary stories became a common language for intercultural dialogue — and a gateway to learning about ecology and responsible food practices.

Objectives

  • Celebrate Europe’s culinary diversity and heritage;
  • Promote zero waste attitudes and responsible food management;
  • Develop teamwork and intercultural communication skills;
  • Foster openness, empathy and active citizenship.

Programme highlights

Integration & team‑building
Energisers, ice‑breakers, a symbolic mug swap and “secret friends” built trust and a supportive atmosphere.
Culinary traditions
Hands‑on workshops (incl. a traditional bread‑baking visit) and national presentations prepared by participants.
Flavours & personalities
“Personality colours” workshop and co‑creation of herbal drinks and fruit compotes in mixed teams.
Zero waste in the kitchen
Practical sessions on meal planning, storage and creative use of leftovers; mini‑campaigns (posters, slogans, infographics).
Cultural evenings
Polish, Italian, Greek and Bulgarian evenings with music, dance and tastings.
Final cooking event
National teams prepared dishes combining tradition with sustainable cooking (e.g., bruschetta & tiramisu; souvlaki, tzatziki & Greek salad; meat with Shopska salad; Polish borscht with dumplings and “faworki”).

Partners

Project outputs

Educational presentations (download)

🇬🇷 Greek Traditional Cuisine (PDF) 🇮🇹 Italy — Food Tracker (PDF) 🇧🇬 Bulgarian Culinary Tradition (PDF)

Zero‑waste campaign materials

  • Poster “Ugly Veggies — Don’t judge by appearances / We’re ugly but delicious” — practical ideas for using imperfect produce: open PDF
  • Slide “Don’t throw it, lunch it” — quick tips for lunch planning: view image
  • Campaign graphics (menu swaps, dish ideas, lunchboxes): image 1, image 2, image 3
  • Presentation Food Transport — Fresh Rescue (food bank, emergency cooling, pop‑up “rescue market”): open PDF

Project photo carousel

Cooking workshop scene Participants preparing ingredients Group activity with smiles Outdoor cooking moment Team plating dishes Food presentation table Lively kitchen teamwork Cutting vegetables close‑up Dinner gathering Group photo with dishes Cooking at the stove Serving food to the group Plated dish close‑up Participants enjoying meal Applause after presentation Teamwork in the kitchen Happy group photo

Funding

Co‑funded by the European Union

Co‑Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Foundation for the Development of the Education System (FRSE). Neither the European Union nor FRSE can be held responsible for them.

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