With this course we want to reflect on the food that is produced, transformed, marketed and then cooked in our homes. Where does our food come from? Is the current globalised agri-food system sustainable and healthy? Do we have alternatives for cooking food that are more nutritious and sustainable for the planet?
Centre Internacional de Gandia de la Universitat de València
C/Tossal, 8. Gandia
Marina Morales Pérez. International Center of Rural and Agriculture Studies (CERAI). Sustainable Campus Objective Project at the Universitat de València.
- 9-9.15h: Welcoming to the course
Marina Morales Pérez. International Center of Rural and Agriculture Studies (CERAI). Sustainable Campus Objective Project at the UV
- 9.15 - 13h: Workshop on sustainable and healthy cooking
Marta Feliu. Agro-ecological cooker
- 15-17h: Agro-ecological production in La Safor
Josep Vicent (Cento) Borrull. Agro-ecological producer El Bancalet
- 17-19h: From local production to the global solution: food sovereignty and SDGs
Marina Morales. International Center of Rural and Agriculture Studies (CERAI). Sustainable Campus Objective Project at the UV
CONTRIBUTES:
Projecte Objectiu Campus Sostenible
