<< Objectives >>Transhumance is a worldwide practice that is now threatened. Its recognition by UNESCO aims to keep it alive. Our project is part of its safeguarding plan by promoting it and by providing young future herders, breeders, with the necessary skills for a viable, livable and fair practice. The 7 partners will mobilize to raise awareness, train, exchange and promote this practice in countries where professional agricultural education is a major player.<< Implementation >>The project proposes activities to make everyone discover the practices of transhumance and its sustainability issues. Testimonies of young people to raise awareness; debates and solutions around the renewal of generations; tools, training necessary for a good organization and management of the practice; exchanges to improve its knowledge on the optimization of the management of natural resources; actions of valorization of the territories and the products.<< Results >>Awareness that transhumance is a sustainable practice that supports the economic and social life of the territories and is part of the climate and ecological transitions. The training of young people will promote their employability and their inclusion. Cooperation between 6 countries will develop mutual understanding and allow cultural and linguistic enrichment. The use of digital technology will increase the participants' skills and make all our deliverables accessible

"""How to make accessible to the greatest number a food of quality, of proximity and respectful of the environment? "". Essential question for future generationsFaced with this question, Passeurs de Culture is designed to enable young professionals in the food industry and catering and educational teams to develop new skills through the exchange of practices and knowledge in the field of sustainable food, local productions and their valuations.This project is based on:- 4 mobilities between young professionals entitled ""I would cook at home"" exchanges between young Europeans to give to know the practices of their partners in the field of sustainable food and the development of local productions.- The realization of educational resources around the following themes: quality approaches and Signs of Quality and Origin Identification (SIQO ...) societal issues and sustainable food, knowledge of local food heritage, consumer trends and distribution.- Within fablab provide young people with tools to work in project mode to enable them to design projects and innovative ideas to enhance their local food heritage- And infine, design the route of a European route of flavors in the four partner territories of the project (France, Italy, Portugal, Spain) in order to involve young people in the construction of a project at European level and to promote a proactive attitude towards Europe and its intangible heritage."