Exploring Algae: Science, Art and Sustainability at School

Last week, primary school students at the EB1 Ria Formosa School in Faro took part in an educational activity about algae, exploring its importance and the use of its natural pigments in paintings. GreenCoLab with its scientists and outreach team provided a different kind of morning for the school’s 3rd graders.

The activity began with an explanation of algae, their characteristics and applications. The children observed different species and samples of macroalgae, both fresh and dried, and different microalgae, broadening their knowledge.

They then used natural pigments from the algae to create paints in different shades. With these pigments, they produced paintings inspired by the theme, demonstrating their creativity.

As well as learning science, the experience encouraged environmental awareness and artistic expression. The school intends to continue promoting activities that integrate science and art interactively and engagingly.
Algae Vertical’s SP7 continues its dissemination work, seeking to reach different audiences effectively.

1St International Congress on AlgaeBiotechnology, 9 a 11 April, Lisbon

The 1st International Congress on Algae Biotechnology is arriving soon, 9 to 11 April 2025, this event brings together a dynamic mix of researchers, industry leaders, entrepreneurs, and policymakers to shape the future of algae innovation. Organized by PROALGA and GreenCoLab, this transformative event will explore groundbreaking advancements and practical applications of algae in sustainability, health, and industry. Over three action-packed days in LISPOLIS, Lisboa, attendees will delve into the latest research, discover disruptive technologies, and network with pioneers shaping the algae ecosystem.

Students in the cooking course at the EHTA in Faro explore the potential of algae in gastronomy

For two days, GreenColab presented the “Algae on the Menu” project, part of Algae Vertical’s SP7, to the students of the Faro School of Hospitality and Tourism. They embarked on a culinary adventure, exploring the vast potential of algae in gastronomy. Guided by our Food Nutrition Leader, Kricelle Deamici, along with the Outreach team, Fátima Pereira and Maria Eduarda Mendes, the students also received support from Chef Leonel Pereira and his team at the Check-In restaurant, enhancing their understanding of this innovative ingredient.

More than just learning new recipes, the future chefs left this experience with a renewed vision of sustainability and innovation in the kitchen. Through a lecture on the world of algae – from its origin and ecological benefits to its countless culinary applications – the students broadened their horizons towards a more conscious and creative gastronomy.

The highlight of the experience was a tasting session, where participants were able to sample creations such as Aquachilli with Tetraselmis, focaccia with Ulva, developed by Chef Leonel Pereira, and innovative seaweed burgers, designed by our Food Nutrition Working Group.

In this way, Algae Vertical continues to highlight the countless potential of algae, exploring yet another of its many aspects.