This document outlines a program to promote healthy eating among young adolescents in Shanghai. The objectives are to raise awareness of the negative effects of junk food, improve attitudes towards healthy eating, and increase self-efficacy around making healthier food choices. The target group is 10-14 year olds in urban Shanghai. Activities include demonstrating the unhealthy aspects of junk food production and health effects through videos and experiments, sharing information graphics on social media, and hosting cooking classes to teach how to make healthier versions of junk foods. The program team consists of nutritionists, food technologists, chefs and teachers. Feasibility issues include costs but also potential government support, while sustainability relies on continued communication, monitoring, and securing funds long-term