Introductory session with the beneficiaries, presentation of the volunteers and project objectives.

Run the initial assessment needed for measuring the outcome/impact of the project

Preparing the activities that will be done in the following weeks and receiving feedback from the partners and AIESEC

Promote responsible consumption and production.

Create an implementation plan on how the project should unfold and determine materials to be used

Onboarding space with partner representatives to understand the current scenario, beneficiaries and discuss about the outcome of the project

The Foundations of Wellbeing

Workshop: The impact of food to the world

Discussion: The impact of food to our health

Create environmental campaigns and support.

Run dynamics and activities based on the needs of the beneficiaries in order to create wellness habits

Workshop: What is wellness?

Understanding facts and numbers related to food production and consumption around the world and the specific countries

Simplifying healthy habits: tackle misunderstandings about healthy food consumption and sustainable diets

Activity: Sustainable Food Mapping. Have students map out where their food comes from (and have them explore ways to eat more locally and seasonally).

Promote good practics for sustainable daily living

Roundtable: Food Waste Awareness and Solutions

Conduct rounds of debates about the topics discussed on the week 2 and 3

Grouping the high-school students together and supporting them to come up with a mini-project to implement for themselves and/or for another audience through various activities

Bring in an expert (e.g., nutritionist, environmental activist, sustainable food producer) for a talk or Q&A session.

Activity: Hands-on Cooking Challenge. Organize a cooking session where participants prepare a sustainable, plant-based meal.

Sustainable Diet Challenge: The activity could involve students setting personal goals for adopting more sustainable eating habits for a week (e.g., reducing food waste, incorporating more plant-based meals, shopping locally).

Organize a session where participants work together to evaluate the sustainability of their school canteen or cafeteria.

Talk to the community

Workships motive the community.to make changes

Project Design: Encourage participants to design the call to action and promotion of their project (e.g., posters, social media, school event) to promote sustainable diets.

Developing and facilitating the process of coming up with the mini-project

Dreaming: "How would the ideal world be if everyone had clarity on sustainable diets? Which long-term actions can we implement to get closer to it?"

Track the development of the Sustainable Diet Challenge

Delivering the project to the targeted audience

Analyse data to determinate outcome/impact results (level of awareness of beneficiaries post-project activities).

Debrief the impact of the project, how the beneficiaries developed, discuss about what went well and even better if and include this in the report

Build final project report and presented to AIESEC members and NGO/non-profit representatives.

Closing day with beneficiaries

Collect data from beneficiaries (you can use surveys, interviews, focus groups, etc.)