Develop a written 6-week action plan including: Target: minimum 30 active participants, 1 behavior-change challenge, 1 physical group action (e.g., cooking session, canteen analysis), Clear KPIs (waste reduced, meals cooked, participants engaged)

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

Conduct a baseline survey with minimum 30 participants measuring: Weekly meat consumption frequency. Food waste habits. Knowledge of sustainable diets. (Use the same 5 core questions for final comparison.)

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.

The Foundations of Wellbeing

Workshop: The impact of food to the world

Conduct a workshop where participants complete a personal wellbeing self-assessment and set 2 measurable personal goals (e.g., reduce sugary drinks from 5 to 2 per week).

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

Facilitate a session where participants calculate their average weekly processed food intake and identify at least 2 specific habits to improve.

Conduct a basic sustainability audit of the school canteen, evaluating: Number of plant-based options available. Presence of local/seasonal products. Estimated daily food waste. Submit findings in a 2-page summary report.

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

Organize a sustainable cooking session with minimum 20 participants where: At least 3 plant-based meals are prepared. Food cost comparison (plant-based vs. meat-based) is calculated. Total portions prepared are recorded

Launch a 7-day Sustainable Diet Challenge where participants: Reduce meat consumption by at least 2 meals. Reduce food waste by 20%. Track daily habits using a simple reporting sheet

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

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

Submit a final impact report including: Number of participants. Total meals shifted to plant-based. Food waste reduction. Challenge completion rate. 3 long-term sustainability recommendations

Closing day with beneficiaries

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

Conduct a final survey with the same 30 participants and measure: Change in sustainable diet knowledge. Change in food waste behavior. Change in weekly meat consumption