The project is motivated by a growing health challenge for the EU, the shift in eating habits at early ages and diseases related to poor diet. The shift and its impacts are observed both by scientific research and through a careful scrutiny over local communities. Scientific research and surveys have already identified a diet which has a low nutritional value, a high sugar and salt ratio, an excessive fat intake and artificial sweeteners and chemicals as a poor diet, which is also linked with incommunicable diseases such as obesity, diabetes and cardiovascular diseases. Participating partners too have observed several contributing factors to this worrying trend in their own communities and schools: excessive tendency to consume fast-food, soft-drinks, processed meals, loss of cooking skills and of scheduled meals in the families and growing rates of physical inactivity. The shift from a healthier and convenient diet to a rather poor diet, particularly at early ages, took attention of participating partners in shaping the project. We collectively share the idea that eating habits are established at an early age; and therefore, our primary objective is to contribute to the progress towards halting the increasing rate of the shift in eating habits. To this end, the project seeks to foster more rational, decisive and conscious pupils (i.e., primary target group), to promote a healthy-school concept, to inform and empower families and to improve cross-cultural partnerships in this field. We believe that our team is competent enough to conduct this project and well-informed about the issue and the needs of the project. The secondary schools from Finland (coordinator partner), Germany, Denmark, Italy, Poland and Turkey are the participating partners of the project. We possess the necessary skills in ICT and foreign languages in order to operate in a multicultural social setting and to sustain the line of communication among partners. In carrying out the project, we will mostly prioritize the use of participatory approaches and ICT-based methodologies. In this regard, upon a collective agreement and within realistic parameters, we set up activities in order to achieve the targeted results and impacts: -Creating project corners containing regularly updated information and supportive materials about activities in the school. -Making a web site dedicated to the project including descriptive information, announcements, up-coming events, photo albums, presentations, feedback and comment board. -Researching what organic food is, which of it can be prepared at home and how it can be obtained from nearby local locations. -Preparing simple, healthy and convenient food recipes with the pupils. -Informing the participants about reading nutrition fact labels and scientific terms used thereof. -Making research and a series of interviews about the eating habits of elders as well as traditional healthy recipes. -Having the pupils keep notes of what they consume in one week/month time period and later, discuss about the commonalities with and the differences between the pupils from other participating countries. -Making a research with the pupils on what they consume the most in order to learn what the constituent ingredients of those products are such as cholesterol, fat and carbohydrates. -Organizing periodical health promoting school events, such as measuring height and weights of the students, distributing milk, auditing the school canteen etc. -Giving away free fruits in public spaces with the pupils wearing project’s logo-printed T-shirts. -Compiling a set of healthy, simple and convenient recipes reflecting different cultures and traditions, in order to form a cookbook -Inviting a nutritional expert to make a brief speech concerning the risks of excessive salt and sugar consumption. -Preparing survey forms and distributing them to other schools and relevant public spheres. Upon a successful completion of the project, the participating partners envisage results, briefly, as empowered and informed pupils, families and community about healthy eating habits, informed pupils and families about diabetes, obesity and other related diseases, a shift from poor diet to a healthy diet, preparation of a cookbook by pupils consisting of simple and healthy recipes and a DVD prepared by the pupils about their activities and healthy eating habits. The project also seeks to have a positive impact on more active participation in society, more positive attitude towards the European project and the EU values, incentive for other schools to participate in the EU platforms for future collaborations. The project also carries potential longer term benefits such as a reduction in the rate of diabetes and obesity at an early age, a positive impact on the family budget, an incentive for large-scale action plans and promoting the EU values and principles for future cooperation.