The project Food for Inclusion aimed at involving adults to reach awareness about food theme in an inclusive perspective for social categories in risk of margination and exclusion from social and economic system in which they live. This was achieved thanks by a project of exchange of good practices among partners involved in, in particular throughout the following actions:1) Mapping and comparative studies related to experiences in educational proposals, non-formal and informal, about food waste issue and social inclusion of minorities and migrants;2) Survey about educational needs, involving educators and trainers and adults between 35 and 50 years.3) Definition of the training a training module with specific materials for educators and for adult learners. 4) Implementation of a pilot training programme for educators tested at transnational level;5) Realization of training programme for adults’ groups tested through a blended mobility;6) Implementation of the tools of dissemination and transfer of results;7) Creation of an interactive project website, containing some downloadable tools, online resources, links to main events, project’s activities and outputs.The project targeted adult educators and adult learners, especially people with fever opportunities, to raise awareness about food theme. Additional target groups were: civil society organisations, associations, communities and networks (we involved their representatives and staff in the initial analysis aimed at defining the needs of education, training, awareness), and press and media at local, regional and national levels, involved in dissemination of the project activities, visibility to direct beneficiaries, and project sustainability.Learning about the concept of #foodculture, that mixed the concept of food waste prevention with the concept of food for inclusion, referring to the food emergency for the vulnerable target groups, the learners were trained not only in the field of possible strategies for food waste prevention, but also in dealing with food collections and donations, initiatives to promote inclusion and intercultural approach through food, etc.The project activities let the consortium to involve these categories into a learning path for the acquisition of knowledge and new skills, cross-referring competences, which can provide opportunities for higher learning and employment. The project encouraged the exchange of new approaches to address social, ethnic, linguistic and cultural diversity for inclusion. Through various activities we have supported adult learners, coming from marginalized communities, to combat discrimination, promoting the integration in social and economic system, in particular for the sector of food and restauration, and, at the same time, involved adult learners in creating the pre-conditions for active involvement in inclusion and food waste prevention. The issue of food education and food waste prevention is one of the main challenges in all European countries.There are several initiatives that the different States and International Organizations implement to raise awareness on a more correct use of food resources. The activities carried on by the project Consortium has been complementary, in terms of education, awareness raising and active contribution to the implementation of programs for food waste prevention in the involved countries.The main objectives pursued were:a) cooperation between partners through the exchanges of good practices, ideas and concrete methods of non-formal education, at local and transnational level, for the dissemination of innovative practices aimed at developing #foodculture skills and positive attitudes for food waste reduction and for promotion of social inclusion of minorities and migrants through food.b) consolidation of educators’ competences: support effective approaches to #foodculture for adult learners, with different level of studies, social and cultural background.c) development and implementation of #foodculture activities with adult learners, including immigrants and refugees.Comprehensively, for the target groups, including educators from professional world and adult people, the project produced the following main impacts: i. More attention and pro-active practices relating to food issue and social inclusion in critical contexts; ii. More active participation in civil society.Staff directly involved in training and testing activities had the opportunity to improve their training tools, innovative educational methodologies, non-formal approaches and involvement.Learners had the opportunity to develop most of all, skills referred to paying attention and pro-active practices relating to food issue and food waste, creation of opportunities to social inclusion, more active participation in society.