Conduct a technical assessment of the residence’s green spaces to evaluate soil conditions, sunlight exposure, and layout feasibility for fruits, vegetables, and aromatic herbs.

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

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

Hold initial ice-breaking sessions and focus groups with the residents to assess their mobility levels, interests, and past gardening experiences.

Design a strategic urban farming plan detailing crop distribution, rotation schedules, and required gardening tools to maximize spatial efficiency.

The Foundations of Wellbeing

Workshop: The impact of food to the world

Discussion: The impact of food to our health

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

Lead the initial planting phase of selected seasonal crops alongside the residents, ensuring tasks match their cognitive and motor capabilities.

Coordinate the physical preparation of the terrain, including building raised garden beds, preparing soil mixtures, and setting up accessible pathways for the elderly.

Workshop: What is wellness?

Establish a daily maintenance and watering routine, assigning collaborative tasks to foster a sense of responsibility and active routine among participants.

Monitor crop development and implement natural pest control or organic fertilization techniques while educating residents on sustainable farming practices.

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).

Roundtable: Food Waste Awareness and Solutions

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

Structure the logistics, safety protocols, and supply requirements for the upcoming raw material transformation phase.

Facilitate cognitive workshops where residents share traditional recipes, selecting the best methods to utilize the upcoming agricultural harvest.

Supervise the herbal dehydration workshops, guiding residents through the technical steps of drying aromatic plants to create premium-tier tea blends.

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.

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

Lead hands-on co-creation workshops to harvest mature crops and process agricultural surplus safely with the elderly residents.

Direct the cooking and preservation processes to manufacture high-quality, artisanal local jams and preserves.

Assemble the eco-friendly packaging for the initial product batches, preparing the inventory for upcoming exhibitions or family gifts.

Delivering the project to the targeted audience

Track the development of the Sustainable Diet Challenge

Design and produce institutional labels, ensuring they prominently display ingredients, sustainability metrics, and the residents' active participation.

Conduct creative brainstorming sessions with residents to develop the product's unique identity, brand name, and local narrative (storytelling).

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?"

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

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.

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

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

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

Evaluate the project's impact on the residents’ motor skills, cognitive focus, and emotional well-being through feedback forms and staff observations.

Compile a final sustainable operational manual and transition plan for the residence staff to ensure the agricultural routine continues independently.

Closing day with beneficiaries

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

Organize an institutional launch event or "Local Harvest Fair" within the residence to showcase the final artisanal products to families, staff, and partners.