Create an implementation plan on how the project should unfold and determine materials to be used

Search for more here: https://docs.google.com/spreadsheets/d/1rAVfjw78_Xt3u5x8WAfI6J2Fz8uGLzrWutvTLGqCttE/edit?gid=527244320#gid=527244320

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

Workshop: The impact of food to the world

Workshop: What is wellness?

https://docs.google.com/spreadsheets/d/1rAVfjw78_Xt3u5x8WAfI6J2Fz8uGLzrWutvTLGqCttE/edit?gid=527244320#gid=527244320

The Foundations of Wellbeing

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

Discussion: The impact of food to our health

Simplifying healthy habits: tackle misunderstandings about healthy food consumption and sustainable diets

https://docs.google.com/spreadsheets/d/1rAVfjw78_Xt3u5x8WAfI6J2Fz8uGLzrWutvTLGqCttE/edit?gid=527244320#gid=527244320

Understanding facts and numbers related to food production and consumption around the world and the specific countries

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

Activity: Hands-on Cooking Challenge. Organize a cooking session where participants prepare a sustainable, plant-based meal.

https://docs.google.com/spreadsheets/d/1rAVfjw78_Xt3u5x8WAfI6J2Fz8uGLzrWutvTLGqCttE/edit?gid=527244320#gid=527244320

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

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

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).

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

https://docs.google.com/spreadsheets/d/1rAVfjw78_Xt3u5x8WAfI6J2Fz8uGLzrWutvTLGqCttE/edit?gid=527244320#gid=527244320

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.

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

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?"

Track the development of the Sustainable Diet Challenge

Delivering the project to the targeted audience

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

https://docs.google.com/spreadsheets/d/1rAVfjw78_Xt3u5x8WAfI6J2Fz8uGLzrWutvTLGqCttE/edit?gid=527244320#gid=527244320

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

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

Closing day with beneficiaries

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