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On the 2nd of September, we went mushroom gathering, something we unfortunately didn’t have time for last time. Our main goal was to visit the forest near Sofia’s summerhouse and find as many edible mushrooms as possible. After school, we went to our home economics classroom and made some lunch for the trip. Once we arrived at Sofia’s summerhouse, we got a bit sidetracked and started picking damsons, which were so delicious and sweet—almost like plums! After filling a whole bucket, we were satisfied and finally headed to the forest. Sofia was the only one with any knowledge of mushrooms, so it was a good thing she was there; otherwise, we most likely would have picked some poisonous ones! At first, those of us who weren’t mushroom experts spent time learning about edible mushrooms, their names, and how they looked. We found a lot of great mushrooms like chanterelles, winter chanterelles, black trumpets, milk caps, and a few others. After about an hour, we wrapped up and took a break to enjoy our lunch. The meal was delicious—soup, bread with avocado, and hot chocolate. After that, our trip came to an end, and we headed back to school and home. I really enjoyed the mushroom gathering and would definitely love to do it again. 😊 I can confidently say that everyone (except Sofia, of course) left knowing much more about mushrooms than they did before. – Lehrkraft, Kalevan Lukio, Finland

On August 30, 2024, Lindevangskolen was the site of a truly remarkable occurrence. Over 100 students, aged 11 to 14, along with more than 10 enthusiastic teachers, gathered for an event that was more than just another school assembly. This was a Multiplier Event, part of the Growing Green Communities (GGC) project. The day proved to be an inspiring one, characterised by a spirit of curiosity, learning, and hands-on action. The event commenced with a presentation on the GGC project. We shared the progress we have made over the past two years, which has been dedicated to fostering environmental awareness and empowering communities to take action. The project’s objective is straightforward yet significant: to enhance the sustainability and connectivity of our neighborhoods through the implementation of urban gardening and sustainable practices. As we proceeded with our overview of the project’s activities and achievements, it became evident that the students were becoming increasingly engaged. We highlighted that urban gardening is not simply about planting flowers or growing vegetables. It is also about creating spaces that foster community, improve air quality, and enhance the beauty and liveability of our surroundings. To reinforce the message, we presented a video illustrating the impact of urban gardening in various communities. The video was more than a collection of images; it was a visual narrative that demonstrated the connection between planting a seed and seeing a community flourish. The students observed the presentation with great interest, and it was evident that they were beginning to grasp the potential of such a simple yet profound act. The event then proceeded to a question-and-answer session, which was conducted in an engaging and productive manner. Their enthusiasm was evident, and it was clear that the GGC project had inspired them. It was not simply a matter of responding to their queries; it was about noting the growing realization in their eyes that they, too, could make a meaningful contribution. The day’s activities extended beyond discussion and listening. Our goal was to provide students with a hands-on experience of connecting with the earth and initiating a new project. We then proceeded to the practical component of the event. The training included instruction in urban gardening and community cultivation. We provided the students with seed bombs, which are small, ready-to-plant packages that are ideal for greening any space. As the students planted their seed bombs with enthusiasm, it was evident that a sense of unity had been established. As the students participated in the hands-on activity, it was evident that they were enthusiastic and engaged. The students were not merely acquiring knowledge about urban gardening; they were experiencing it firsthand and demonstrating a high level of engagement and ownership. We were pleased to receive such positive feedback. Many students expressed satisfaction with the hands-on experience and indicated interest in participating further. They discussed the possibility of establishing gardens in their own neighborhoods, the potential for reducing air pollution, and the sense of accomplishment they derived from undertaking a meaningful endeavor. The project had evolved from a mere school undertaking into a personal mission. As the event drew to a close, it became clear that this was not a one-off occurrence. The initiatives we have initiated, both in terms of tangible and intangible actions, are set to evolve into a significant and far-reaching undertaking. These students will be the future stewards of our planet. The energy and enthusiasm demonstrated by students at Lindevangskolen indicate that our planet’s future will be greener as a result. The Growing Green Communities project’s objective is to cultivate a new generation of environmentally conscious individuals motivated to act and inspire others to do the same. In light of the success observed at Lindevangskolen, there is a high degree of confidence that we are on the right track.

On the 16th of August, it was time for us to head back to Sofia’s summerhouse and see if our hard work had paid off. Upon arrival, we immediately noticed that our plants had indeed flourished—the garden was packed full of green and colorful produce. We divided into groups and got to work harvesting, washing, and preparing various vegetables and herbs: carrots, beetroots, beans, zucchini, fennel, kale, and even potatoes. In the end, we enjoyed Pho soup made with our own ingredients. We had planned to gather mushrooms in the forest, but instead, we spent our time laughing around the dinner table. Fortunately, Sofia already had some mushrooms, so we could still make a mushroom pie. The next day, Saturday the 17th, we met at school to cook some more. To start the day, we enjoyed the mushroom pie and then decided that we definitely didn’t have enough food yet, so we went to gather apples from Sofia’s home yard. One particular ‘apple’ was rather furry and heavy, and his name was Timo. He seemed to enjoy being petted, though. With the apples, we made apple juice, apple crumble, and everyone got to take home a bag of apples. Back at school, we split into groups and got to work. I was assigned to make the zucchini soup with fennel. We also made kale and sage chips, which were exquisite. Actually, everything we made was incredibly delicious, and what made it even better was that we grew most of the ingredients ourselves. This course has been awesome and so educational. I once again thank everyone involved with this project, especially Elina and the other students. The biggest thanks go to Sofia for being so active and generously giving others the opportunity to learn in so many ways. -Kaari from Kalevan Lukio, Finland

We are thrilled to announce the publication of our new handbook, “Growing Green Communities: Empowering Youth for a More Sustainable Future.” This comprehensive resource is designed to equip educators, community leaders, and young changemakers with the tools and strategies necessary to foster sustainable practices and inspire green initiatives within their communities. What’s Inside? The handbook is divided into several key sections that guide readers through a variety of methods and practical activities: Approach and Methodologies: Explore innovative approaches like Human-Centered Design, Design Thinking, and Experiential Learning that are essential for growing green communities. Training Toolkit: Delve into tools and strategies for environmental mapping, social marketing, and community organizing. Highlights include:– Foodscaping: Techniques for mapping your environment.– Strategies for Change: Learn the elements of social marketing to plan campaigns that make your community greener.– Community Creation Canvas: A framework for community organizing and co-design. Experiential Learning Activities: Engage young people with hands-on workshops that include gardening, foraging, cooking, and creating carbon-smart garden beds. Workshop Materials: Access all the necessary materials to implement these activities. Who is This For? This handbook is an invaluable resource for anyone passionate about sustainability and community building, particularly those working with youth. Whether you are an educator, a community leader, or a young activist, this guide offers practical steps to make a tangible impact in your community. We invite you to explore this handbook and join us in our mission to empower the next generation of environmental stewards. Together, we can create greener, healthier, and more resilient communities for a sustainable future! Download Handbook

On June 13-15, we had the amazing opportunity to participate in the Folkemødet festival, a vibrant celebration of sustainability, innovation, and community in the heart of Bornholm, a Danish island. The Growing Green Communities project was represented by a very diverse group of people, including: Bent Egberg Mikkelsen, University of Copenhagen (Denmark) Lorena Torres, Crossing Borders, Advisory Board member (Ecuador/Denmark) Pearl Utuk, Teach the Child, Crossing Borders’ partner (Nigeria) Oussama Elsayed, ESC Volunteer at Crossing Borders (Palestine-Lebanon) Preparing for the Panel Discussion The panel, titled “Youth-Based Solutions for Future Food Systems – Insights from Growing Green Communities and SESAM School Projects,” addressed the urgent need for food systems transformation. Food systems are responsible for approximately one-third of human-made climate impacts and play a significant role in nearly half of the Sustainable Development Goals (SDGs). The design of future food systems will profoundly impact achieving the 2030 and 2050 goals. This is where the voices of young people become crucial. During this panel, we explored how food systems literacy can be integrated into SDG education. We also heard insights from Nigeria regarding localizing SDGs. We discussed how young people can benefit not only in terms of their education but also by contributing to the development of new solutions for transforming food systems. Our focus was on the transition to plant-based diets and the reduction of red meat consumption. We drew on insights from the Growing Green Communities project, which has been implemented in schools across six European countries, and the SESAM project, which is currently running in six Danish schools. The Panel Experience On the day of the panel, the energy was palpable. The festival grounds were buzzing with excitement, and the session was packed with attendees eager to learn and engage. The discussion was dynamic, with each panelist bringing a unique perspective to the table. The panel was moderated by Lorena Torres, and the panelists were: Bent Egberg Mikkelsen, professor at the University of Copenhagen, SESAM coordinator, and Growing Green Communities project partner Niklas Winsten, teacher and FoodLab coordinator at Kokkedal School Pearl Utuk, Crossing Borders and Teach the Child, Nigeria Olivia Jensen, pupil, Kokkedal SESAM team & FoodLab We talked about the importance of community involvement in sustainability projects and highlighted how simple actions, like urban gardening and waste reduction initiatives, could foster a sense of ownership and responsibility towards our environment. The audience’s enthusiasm and thoughtful questions made the experience enriching and validated the significance of sharing practical solutions and success stories. Hosting the Workshop Before the panel, a workshop was conducted on “Plant-based Food Consumption.” On Thursday, June 13, a full-day workshop was held at the school, bringing together participants from two different schools. The focus of the workshop was to explore how a transition to a plant-based diet can be effectively implemented in educational settings and to develop appropriate educational materials to support this change. As part of the program, participants visited the Folkemødet festival to gather advice and insights from attendees. Key Takeaways The festival experience was a reminder of the power of community and collaboration in driving sustainable change. Here are a few key takeaways from our time at the Folkemødet Festival: Community Engagement is Crucial: Sustainable initiatives thrive when communities are actively involved. The panel and workshop highlighted the importance of fostering a sense of community ownership in sustainability projects. Knowledge Sharing is Empowering: Sharing knowledge and experiences not only educates others but also inspires action. The festival provided a platform for exchanging ideas and learning from one another. Small Actions Lead to Big Changes: The workshop participants’ enthusiasm for urban gardening showed that small, individual actions could collectively contribute to a significant environmental impact. Stay Curious and Open-Minded: Festivals like these are melting pots of ideas and innovations. Staying curious and open-minded allows for growth and the discovery of new ways to approach sustainability challenges. Moving Forward Participating in the Folkemødet festival was an inspiring and invigorating experience. We are excited to take the insights and connections gained from the festival and continue working towards a more sustainable future. We encourage everyone to seek out opportunities to engage in their communities, share their knowledge, and participate in events that promote positive change. Together, we can create a brighter and more sustainable tomorrow. Stay tuned for more updates and insights on sustainable living and community initiatives.

The final transnational partners meeting for the Growing Green Communities project was hosted by Crossing Borders on June 13th in Copenhagen, Denmark. This significant gathering brought together project partners from Denmark, Finland, France, Germany, and Switzerland, both physically and virtually, to finalize the project’s outcomes, discuss the impact of the project, and brainstorm the sustainability of the project after Erasmus+ grants came to an end. Throughout the meeting, we primarily focused on the following objectives: Meeting Objectives: Finalization of Project Results: We focused on concluding all aspects of the project and ensuring that all deliverables were completed satisfactorily. Preparation for Project Conclusion: Detailed discussions were held regarding the final reporting procedures and preparations required for the project’s conclusion. Sustainability Opportunities and Impact Expansion: We explored potential sustainability routes and strategies to widen the project’s impact beyond its initial scope. Promotion of Project Results: Strategies for disseminating the project’s results were discussed, including utilizing partners’ websites, creating online flyers, posting on each organization’s social media channels, and other communication platforms. Evaluation and Improvement of the Project Website: We evaluated the project website’s effectiveness and deliberated on enhancements to attract more interest from our target audience, particularly those interested in sustainability, climate change action, and community building around urban gardens. We extend our sincere thanks to all project partners who participated in the meeting and contributed their efforts towards the success of the Growing Green Communities project.

Our team of 12 students had the opportunity to visit the Frantsila Herb Farm in Hämeenkyrö as part of the Erasmus+ project Growing Green Communities. At the farm, we attended a lecture about wild herbs, learning about their nutritional and health qualities, as well as how to use, cook and conserve them. We were served a salty pie and salad made with wild edibles. The salad was accompanied by a Wild Herb Powder, a blend of different dried wild herbs. For dessert, we had a berry pie with vanilla sauce and coffee. After the meal, we took a tour of the garden. Some herbs, like thyme and mint, had already started growing, and we saw some flowers in bloom.The weather favored us with sunshine.Some students skipped stones into the river, while others found a playground spinner, enjoying a moment of fun and relaxation. Recipe for Wild Herb Powder Drying the following herbs allows you to create Wild Herb Powder, a versatile seasoning to enhance dishes, especially useful during winter when fresh produce is scarce: Nettle, cow parsley, plantain, dandelion, currant leaves, kale, chicory, fenugreek, young ground elder leaves, marigold, wheatgrass. Consider possible allergies when selecting herbs suitable for green powder. Source: GGC Discovering Wild Edibles at Frantsila Herb Farm (wordpress.com)

I am participating in the Erasmus+ Growing Green Communities -project, which is about identifying wild herbs, gardening and learning about a more sustainable lifestyle. Therefore on a warm and sunny Saturday me and 8 other students went to our teacher’s cottage in Suinula to do some gardening. When we arrived in Suinula we separated into three groups. One group would take care of the cooking, one would collect the needed wild herbs and the last one would make the garden bed and plant new seeds. For the first half of the day I was part of the herbs collecting group. I learned to identify some edible herbs that are very common and easy to find. We gathered wild herbs, things like strawberry leaves, rasberrry leaves, birch leaves, wood sorrel and goatweed. We also discussed the different ways wild herbs can be used in foods, drinks and spices.  In the afternoon we took a break to eat the food a few students had made with the help of our home economics teacher. We ate almost completely vegetarian lasagna with goatweed inside. We ate salad with birch leaves, strawberry leaves and other plants, and to drink we had lemonade with herbs. All in all a very healthy and delicious meal! After lunch we continued working, though this time more tired than before. A few others and I made the dessert, which was ice cream! We helped the others, talked a lot and finally took another break to eat. For dinner we had homemade bread and pesto, and nettle soup made with freshly picked nettles, of course. And for dessert we had the ice cream, which was almost solid. I really enjoyed our trip to Suinula! I learned a lot about wild herbs and I discovered how easy it actually is to use them. There are so many different ways of taking advantage of common herbs that are easy to find and cost nothing. Now I can also safely say I can identify a few wild herbs 🙂 -Hannah Never have I ever started a garden from scratch. Yet this was exactly what I got up to on a sunny Saturday. We visites Sofia’s summerhouse and spent a wonderful day learning about gardening and wild plants. We had Jyrki Santala with us, who taught us about gardening and plants. We will get to enjoy our planted food in the Fall but with the wild plants had then and there we made some delicious food. We made lasagna with added wild plants, herbal ice tea and nettlesoup among other things.  I realized that wild plants are really versatile and useful. There really is so much “free food” available if you just take the time to get to know your surroundings. Wild plants can make your diet more versatile and add alot of important nutrients. In the evening we enjoyed some fresh baked rye bread, ice cream and rhubarb compote. The whole day it was incredibly hot and sunny so the ice cream really hit the spot even though it hardly set because of the heat.  Huge thanks to our guests Jyrki, Sorina and Anniina that helped us with the gathering and gardening, to Elina for planing such a good menu and especially to Sofia for allowing us to visit her summerhouse. -Kaari Source: Growing Green Communities: Sew, pick & taste! (wordpress.com)

On May 16, 2024, Crossing Borders held its annual assembly, gathering a diverse group of attendees including organization members, board members, team members, external participants, and online attendees. This event served as a comprehensive overview of Crossing Borders’ key focus areas and ongoing projects, providing valuable insights and updates to all participants. One of the highlighted projects during the assembly was the Growing Green Communities project. This project, which aims to foster sustainable and eco-friendly food consumption, youth empowerment, urban gardening, and the EU’s green transition, was thoroughly presented by Furkan Akay, the EU Program Coordinator at Crossing Borders and the project manager for Growing Green Communities. Akay provided an in-depth overview of the project’s primary objectives, significant outcomes, and notable achievements from previous years. His presentation offered a clear understanding of the project’s purpose, emphasizing its impact and future goals. Throughout the presentation, attendees had the opportunity to engage with the content, reflect on the project’s purpose, and discuss its broader importance afterwards. This annual assembly not only highlighted the importance of Growing Green Communities but also reinforced Crossing Borders’ commitment to promoting sustainable development and environmental stewardship through its various projects.

From October 10 to 12, we, the Growing Green Communities Project partners, implemented another training course with nearly 60 students from Germany and Finland. Having the training hosted by Kalevan Lukio, we had various workshops conducted with the participants. During the training, our diverse workshops sparked meaningful conversations and shared insights, which you can find below: Throughout the training, an array of workshops unfolded, each illuminating various aspects of sustainable living and community empowerment: “Food Scaping” by the University of Copenhagen: This workshop was a lens into perceiving the food that surrounds us. It explored innovative methods of cultivating food within urban landscapes, redefining how we view and utilize our immediate environment. “Co-design Communities” by CRN: Delving into the intricacies of creating local communities, this workshop encouraged collaborative efforts in redesigning and reimagining community spaces for inclusivity and sustainable growth. “Finnish Forest Exploration with a Local Mushroom Guru”: Participants embarked on a captivating walk through the Finnish forest, guided by a local expert. The aim was to recognize and appreciate the edible treasures nestled within the natural surroundings. “Health, Education, and Human Behavior” by USI: USI provided insights into the interconnectedness of health, education, and human behavior, emphasizing the need for holistic approaches to community development. “Understanding Human Behavior for Sustainable Change” by USI: This workshop highlighted the crucial role of social marketing in influencing behavior for the greater social good. By understanding people’s values and motivations, in addition to exploring strategies for supporting behavioral change. On the second day of training, we had a fun “Science Slam” competition between the project partners. Suzanne Suggs from USI won the competition, being chosen by majority who attended this session. Following the end of the training session, a partner meeting was conducted between project partners to discuss the further steps of the project. We extend our heartfelt gratitude to Kalevan Lukio for graciously hosting this event, providing a nurturing environment for these impactful discussions and workshops. The collaboration and enthusiasm of all participants and partners have propelled us toward our collective goal of fostering sustainable communities. Previous Next