"Mens fervida in corpore sano: Learning through food and physical activity. As the project title suggests, the emphasis has been on activities that form the building blocks of everyday life and which interest young people. Moreover, the innovative approach based on mentor groups, social media, students' video material to get them to speak and not just write, and games, has made this project fun for teachers and students, both of whom were the learners in this project. Indeed, thanks to new technologies and improved concertation systems with school management, this project contributed to a sustainable environment that embraces the positive potential of our changing world, without rejecting our rich cultural heritage--which includes food. In addition, students have learned that they live in a world of many colours, shapes and forms, and by learning about and from disabled athletes, the able-bodied have discovered a little bit more about themselves, including discipline, a balanced diet and what physical activity is best for them. What's more, by becoming part of an international team, they have pushed themselves to communicate and interact in new ways, honing life skills. These competences have been noticeable as they rubbed shoulders with people in the world of work such as publishers, local elected representatives, nutritionists, top chefs and journalists. Thanks to their first-hand experience, some of our students are now pursuing a career path in these fields.In total, over thirty students were directly involved with the project, with 22 of them able to travel at least once to the international training workshops. Working with them as mentors were a team of 12 teachers, thus allowing a European initiative to become a real focus for the life of the school. In addition, in each country students worked with at least one journalist and met with career sportsmen and women and nutritionists to learn about exercise and diet. Having said that, for most, the highlight of their two-year project has been food--unsurprising for teenagers!Indeed, not only have students discovered lots about nutrition and their own regional dishes, they have learned to cook and share the experience with people from a different country. While Spanish students won our coveted overall Erasmus+ Eurochef 2017 competition, the French students won Best Dish with their Praline Pie. There has been so much for them to take pride in, including their contributions published in the English-language cookery book. Students in each country have also gained invaluable entrepreneurial experience by drawing up a business plan and working on marketing the cookery books. But more than anything else, they have found out how to operate as an international team, learning to listen carefully to one another, to concede a point or to boost a team member short of encouragement. And they now realise that attention to detail, whether it be in producing high-quality publicity for public meetings or a carefully worded letter to a local elected representative, is often the key to success.Students, teaching staff, senior leadership and outside sources (press and other professionals) have all been forthright with their praise for this multifected project. While occasionally activities needed to be speeded up to make sure everything was done within the time frame, all the core activities were finished to a high standard--especially for high school students. There is much for all involved to be proud about.In this way our Erasmus+ project has certainly developed the necessary tools for ""average"" high school students who sometimes lack motivation and for innovative teachers longing to find stimulating ways to help their students achieve more. The open educational resources produced will remain part of ongoing teaching practice, so that we are sure that this project will be just the beginning of many more successes!"