Building Capacities to Deliver Food System Transformations The transformation toward sustainable food systems requires more than just a vision. It demands a clear and actionable framework as well as implementation capacities. In the Flavours of Change Cup project, the CSCP is bridging the gap between strategy and action by equipping European project partners to lead transformations in their local food systems. What’s the goal of the Flavours of Change Cup? The Flavours of Change Cup project, which was launched in late 2025, aims to promote the social and professional inclusion of migrants (particularly women) in the culinary sector, and foster sustainable food practices and intercultural exchange. The CSCP has shaped the core methodology of the project: an international sustainable cooking competition inspired by our successful KochCup project. Why building capacities is key to achieving this goal? A CSCP-led Training of Trainers (ToT) workshop brought together five European partner organisations to explore practical ways for bridging the gap between project design and regional implementation. The session was designed to equip facilitators with the necessary tools and strategic knowledge to effectively organise and host the upcoming cooking contests across their respective countries. Drawing on CSCP’s expertise from the KochCup project, the workshop provided partners with best-practice insights into the different stages of a high-impact culinary competition. This included a deep dive into the methodology for the upcoming recipe submission phase, where partners aim to engage at least 20 participants per region to showcase the best in sustainable, migrant-led culinary talent. Throughout the workshop, the CSCP presented a suite of tools designed to streamline the implementation process. By sharing proven strategies for participant engagement and professional evaluation, the CSCP ensured that each partner is prepared to manage the transition from digital submissions to on-site regional events. Making complex topics tangible The Training of Trainers workshop turned complex and often abstract concepts such as “Planetary Health Diets” into tangible, actionable approaches for the facilitators who will mentor participants. While the flavours will vary across the participating countries—Spain, Italy, Greece, and Germany—the workshop helped align partners on shared standards for social inclusion and ecological awareness, while also equipping them with practical approaches for turning ideas into action on the ground. The partners are now ready to open the doors to chefs with migrant background, paving the way for a unique European exchange centred on sustainable and inclusive food systems. Does this spark an interest? Reach out to Jennifer Wiegard to learn more!