Image: Eat4Change

Eat4Change

DJST Mures·Târgu Mureș, România

Global Volunteer

Volunteer in NGOs, Schools, or Foundations in various Countries/Territories.

English

These are the locally spoken languages that you’ll have to know.
Project
The volunteering project aims to raise awareness among high school students about the environmental impact of their diets and encourage them to adopt more plant-based eating habits for the wellbeing of people and the planet.
This project contributes to,
Image: Responsible Consumption And Production - Target 12.8

Responsible Consumption And Production - Target 12.8

By 2030, ensure that people everywhere have the relevant information and awareness for sustainable development and lifestyles in harmony with nature

Role

Project Activities

Week 1
Introductory Session: Introduce international volunteers and project goals to beneficiaries.
Implementation Roadmap: Draft the execution plan and define required materials.
Activity Preparation & Feedback: Prepare upcoming activities and review planning feedback from partners and AIESEC.
Baseline Assessment: Conduct initial evaluations to establish baseline data for impact measurement.
Partner Onboarding: Meet with partner representatives to analyze the current context, beneficiaries, and project objectives.
Week 2
Fundamentals of Wellbeing
Practical Dynamics: Facilitate wellness-habit-building activities tailored to beneficiary needs.
Discussion: The Impact of Food on Our Health
Workshop: The Impact of Food on the World
Workshop: "What is Wellness?"
Week 3
7-Day Sustainable Diet Challenge: Launch a challenge where participants:Replace at least 2 meals with plant-based alternatives. Reduce food waste by 20%. Track daily habits on reporting sheets for volunteer data analysis.
School Presentation Sessions: Deliver presentations on nutrition, environmental activism, and sustainable food production, followed by Q&A/discussions.
Sustainable Cooking Info Session: Host a 20-participant session featuring:Presentation of at least 3 plant-based meals. Plant-based vs. meat-based food cost comparisons. Interactive feedback and idea exchanges.
Sustainability Audits: Lead student sessions assessing the sustainability of school cafeterias or family meals.
Food Waste Awareness & Reporting: Present good practices for food waste reduction in schools and submit a 2-page summary report.
Week 4
Project Closure & Debrief: Hold a closing day with beneficiaries and conduct a debrief session on project impact, beneficiary development, and lessons learned.
Final Impact Survey: Conduct end-of-project surveys with 30 participants measuring knowledge gain, food waste behavior changes, and weekly meat consumption shifts.
Data Analysis & Final Report: Analyze metrics and submit a final report detailing:Total participants and total meals replaced with plant-based alternatives. Percentage (%) reduction in food waste and challenge completion rates. 3 long-term sustainability recommendations.

Working hours

Monday to Friday

9:00 am - 5:00 pm

Process

The steps involved in being selected for this opportunity.
Canada
Estimated process time is not yet available.

Logistics

What you’ll be provided with during your stay

Benefits of becoming a Global Volunteer

Learn about the Sustainable Development Goals and participate in a social project designed for impact.
International Exposure - Experience new cultures and industries.
Develop your Leadership (our programs can help you develop the following leadership values: striving for excellence, demonstrating integrity, activating leadership, acting sustainably, enjoying participation and living diversity).
Receive AIESEC Support for Selection (assistance with your application to opportunities and decision making process).
Receive AIESEC Support after Selection (Visa support, help in finding and providing accommodation, assisting during first day of work).

FAQs