The Flavours of Change Cup Project: Empowering Communities, One Kitchen at a Time

Few things have the power to connect people like food does. At the Flavours of Change Cup kick-off in Verona, Italy project partners came together to shape a competition that empowers migrants, celebrates cultural culinary heritage, and advances sustainable food practices—showing how kitchens can be a catalyst for positive social and environmental change.

Across Europe, migrant communities bring rich culinary knowledge rooted in sustainable, resource-conscious traditions—but these skills are often overlooked, even as the hospitality sector struggles with staff shortages and sustainable food practices are urgently needed.

Drawing on our successful KochCup project, the Flavours of Change Cup (ChangeCup) project aims to turn this challenge into an opportunity, using cooking to empower migrants, promote inclusion, and support sustainable food and cultural exchange.

At the kick-off meeting, the CSCP led a co-creation workshop where partners from Spain, Italy, Greece, and Germany shared experiences from local cooking practices and migrant initiatives. Through hands-on exercises, they jointly defined the competition framework—including many valuable learnings from the KochCup project on how to integrate sustainability and create an inclusive and oriented atmosphere.

“Together with the partners, we now have a shared framework that truly reflects our values of inclusion and sustainability. The competition format has previously worked very well to engage people and bring them together around common goals. I am sure that the Flavours of Change Cup will be another inspiring experience for everyone involved.”, says Jennifer Wiegard, CSCP Project Manager.

Looking ahead, in autumn 2026, regional pre-competitions will take place in Spain, Italy, Greece, and Germany, with the top three candidates from each country advancing to the final tournament, which will be held in Germany in 2027.

Alongside the competitions, participants will take part in workshops and learning activities focused on sustainable nutrition and professional entry into the culinary sector. The project will culminate in a recipe book featuring inspiring participant stories and innovative, sustainable recipes.

Through CSCP’s facilitation tools and the partners’ expertise, the Flavours of Change Cup combines social impact, professional empowerment, and ecological awareness, creating a unique platform where culinary talent, cultural diversity and sustainability meet.

For further questions, please contact Jennifer Wiegard.