Last September, GreenCoLab, as part of SP7 – Extended Dissemination, and SP4b, represented by Food Engineer Kricelle Deamici, leader of GreenCoLab’s Food and Nutrition Working Group, organised another culinary workshop dedicated to seaweed, in collaboration with chef Leonel Pereira, a GreenCoLab partner. Ten new cooking enthusiasts took part in this session, where they had the opportunity to learn how to incorporate seaweed into their everyday recipes.
More than just a gastronomic experience, these workshops play a crucial role in promoting sustainability and environmental awareness through education. By exploring the potential of seaweed as a versatile, nutritious and innovative ingredient, participants are also made aware of the positive impact that consuming sustainable marine resources can have on preserving ecosystems and adopting more responsible lifestyles.
In this way, we promote not only culinary innovation but also the transformation of eating habits, bringing the public closer to science and sustainability through practical experiences.
