Flavours of Change Cup Migrant Empowerment through Sustainable Cooking Food is more than nourishment—it reflects culture, shapes identity, and brings people together. Across Europe, migrant communities share rich culinary knowledge rooted in sustainable and resource-conscious traditions. At the same time, these strengths remain underused, even as the hospitality sector faces severe shortages of skilled workers and sustainable food systems are urgently needed to address climate change and social inequality. The Flavours of Change Cup (ChangeCup) project turns these challenges into an opportunity by using cooking as a tool for empowerment, inclusion and ecological transformation. The main goal of the project is to promote the social and professional inclusion of migrants (especially migrant women) in the culinary sector, and foster sustainable food practices and intercultural exchange. The CSCP Role The CSCP plays a central role in designing and implementing the project’s core methodology: an international sustainable cooking competition inspired by our successful KochCup project. The CSCP is responsible for coordinating the competition framework, supporting regional pre-competitions and the final event, and ensuring that ecological impact, food waste reduction and planetary health diets are embedded throughout all activities. In addition, the CSCP contributes its expertise in behaviour change, sustainable nutrition and multi-stakeholder engagement. Why a cooking competition? Cooking competitions create a playful yet professional environment where participants can demonstrate skills, gain confidence, and receive constructive feedback from experts. By linking sustainability criteria with practical cooking challenges, abstract concepts such as climate-friendly diets become tangible, culturally relevant, and actionable. This is an already proven approach in the KochCup project, which aimed to promote healthier food in sports and support long-term behaviour change. In ChangeCup, there will be regional pre-competitions in four countries, mentoring sessions with chefs and educators, workshops with vocational training institutions, e-learning modules and a final European competition including an intercultural exchange event. The project culminates in a multilingual recipe book that combines sustainable recipes with personal stories and educational content on food systems, making the participants’ recipes visible and accessible to a wider audience. Ultimately, ChangeCup aims to create lasting impact: empowered migrant chefs with improved employability, stronger local food networks, increased public awareness of sustainable nutrition and transferable models for inclusive adult education. The project is funded by the Erasmus+ Programme and is implemented by a strong European partnership committed to sustainability, inclusion, and social innovation.