From the 1st until the 8th of February, Elisson gUG hosted in Spandau, Berlin the Erasmus + Youth Exchange “Food for Thought”! In this program 30 youngsters from Greece (Filoxenia NGO), Germany and Turkey (Yenirenk Derneği) came together to share sustainable recipes, to learn why does it matter to choose regional and seasonal ingredients and to learn about solidarity kitchens.

Another important aspect of this project was the intercultural exchange that took place during the week. The participants had the chance to discover the similarities and differences between their cultures and how these differences can be bridged through food. In that context the youngsters participated in an intercultural evening and to two cooking sessions that combined dishes from each country. 

The program also included informative inputs that were based on the participants’ self reflections on their own food behaviors and on the field work by participating in the “Berliner Tafel”, a communal gathering managing the redistribution of food to people who face food scarcity.

It was a week in which we rediscovered ourselves, witnessed the beauties of intercultural work and brought together for a common cause, to learn more about food. We would like to thank all participating members, partners, and supporters who made this experience possible, and to the Erasmus+ Program for co-funding this project.  

From September 24 to October 1 2025, Elisson gUG hosted in the village of Kryoneri Korinthias the Erasmus+ Training Course “Food for Thought”! Together with our partner organizations Filoxenia NGO and participants from Germany, Greece, Spain (Centro de Información Juvenil. Ayuntamiento de Murcia), Slovakia (Connectus Slovensko), Finland (Villa Elba), Estonia (Estyes) and Turkey (Yenirenk Derneği) ,we explored food as much more than nutrition – as a tool for education, sustainability, social change, and community building. 

Throughout the week, we reflected on our food habits and consumption patterns, discussed food literacy, sustainability and cultural heritage, while gaining practical skills through hands-on and experiential learning methods. Participants engaged in workshops on food behavior, learned how to critically read food labels and compare products and prices through practical activities, explored the importance of seasonal and regional food through a cooking session with Nomade et Sauvage, a local nomadic culinary collective, and discussed the environmental, social, and political dimensions of what we eat in a workshop from Nefeli, the person behind Botanarchist, an educational instagram page all about fermentation, seasonal produce, home brewing, and plant-based crafts.
   

We experienced food in practice by shopping for ingredients together and preparing meals collectively, transforming cooking into a space for cooperation, care, and learning. Beyond the workshops, we shared meaningful moments through a group hike and an intercultural evening.
   

“Food for Thought“ empowered participants to see food as a transformative tool that can inspire change in their communities and everyday lives.

We would like to thank all participating members, partners, and supporters who made this experience possible, and to the Erasmus+ Program for co-funding this project.