• Castellano
  • Valencià

Universitt d'Estiu de GandiaUniversitat de València Logo del portal

CUISINE AND TERRITORY: FOOD SOVEREIGNTY AND THE SDGs ON THE PLATE

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?

Year/Edition 2022  / 39
Start date and time 18/07/2022 09:00
Closing date and time 18/07/2022 19:00
Duration 8 hours
Price Free of charge
Place

Centre Internacional de Gandia de la Universitat de València

C/Tossal, 8. Gandia

Activity type Seminar
Modality Face-to-face registration
Language Valencian
Coordinate/Present

Marina Morales Pérez. International Center of Rural and Agriculture Studies (CERAI). Sustainable Campus Objective Project at the Universitat de València.

Schedule

- 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

Associates

CONTRIBUTES:

Projecte Objectiu Campus Sostenible

 

Sign up