The project approved for its implementation and financed by the University Service-Learning Office of the URJC, has had as main objective the awareness, training, promotion and dissemination, mainly aimed at the young population, of the importance of carrying out a fair, healthy and sustainable diet, to improve, on the one hand, their eating patterns and habits and promote healthier lifestyles and, on the other, contribute to the reduction of food waste and sustainability by making them participants in the achievement of the Development Goals Sustainable development of the 2030 agenda. Thus, in collaboration with the Madrid City Council and within the framework of the European Food Wave Project, theoretical and practical workshops have been given to high school students participating as activists in the Food Wave project to educate them about sustainability in food packaging and raise awareness about the need to properly recycle packaging to prevent it from ending up in the seas and appearing as microplastics in the food we consume. On the other hand, the students have wanted to transfer their knowledge to young people who, given their disadvantaged situation, cannot access this information in other ways. To this end, three theoretical-practical workshops were organized for young people and young mothers at risk of social exclusion, held in the Social Centers of the Vallecas and Ciudad Lineal districts of Madrid. The workshops with which it was intended to make the youngest aware of the need to have a healthy and sustainable diet were very well received and were highly valued both by the attendees and by the social educators, who wanted to value the work done by the students in the training of this highly disadvantaged public. Finally, and with the aim of reaching the university community and the general public, the students participating in the project MOVE ONThey have made some infographics with advice and solutions to the problems detected based on the responses received in the survey carried out at the beginning of the project.

Thanks to the participation in this project, the students, working collaboratively, have tried to find a solution to a real problem such as the lack of information, especially in underprivileged areas, on how to achieve a healthy and sustainable diet. This fact has allowed them to put into practice in a real environment much of the knowledge and skills acquired in the different subjects of the degree, but it has also allowed them to acquire important social skills that are often so difficult to acquire from university classrooms.