GreenCoLab, in partnership with Chef Leonel Pereira from Restaurant CheckIn in Faro, continues to develop initiatives under the “Algae on the Menu” project to disseminate SP7 and the SP4b sub-project.
On World Algae Day and World Food Day, two more “Algae on the Menu” creative culinary workshops were held with participants from different backgrounds and interests.
In this interactive workshop, participants learned about the nutritional benefits of seaweed and its versatility in the kitchen. The activity began with a brief introduction to the different types of edible algae and their unique properties. Next, the participants were encouraged to get their hands dirty, preparing their culinary creations in groups, under the guidance of the chef.
At the end, there was a collective tasting to share and enjoy the dishes prepared, promoting an exchange of experiences and flavors.
