Forum on Sustainability and the Climate Crisis, Food and Health, and the Professional Kitchen: The Greening of a Sector
1 desembre, 2022
Anglès
Públic
Número de màster
4680
Descarregar
Compartir
Notificar
Moderators: Teresa Sauras, Rector's delegate for sustainability, University of Barcelona
Panelists: Maria Jose San Roman, Chef & Owner, Monastrell Restaurant, Toni Masanés, Director, Alicia Foundation, Taylor Reid, PhD, Associate Professor of Food Studies, The Culinary Institute of America, María Solivellas, Chef & Owner, Ca Na Toneta Restaurant
© Unitat de Producció Audiovisual
Vídeos relacionats
Mediterranean Aquaculture: Sustainable Blue Food and the Restaurant Sector
Anglès |
01 desembre, 2022
Barcelona 2030—Advancing a Master Plan for Urban Food & Culinary Sustainability
Anglès |
30 novembre, 2022
Biodiversity, Health and the Mediterranean Diet-From Land and Sea to the Professional Kitchen
Anglès |
30 novembre, 2022
Sustainable Culinary ThinkLab: Building a Learning Community to Support Food System Transformation
Anglès |
30 novembre, 2022
Greece and the Heritage of the Mediterranean Diet—Costa Navarino, a Case Study in Health and Sustainability Innovation
Anglès |
30 novembre, 2022
Tomorrow Tastes Mediterranean. 2022 Edition - Welcome and Opening Remarks
Anglès |
07 desembre, 2022
Securing the Future of the Mediterranean Diet—Do Models of Experimental and Translational Research Need to Change? Evolve?
Anglès |
01 desembre, 2022
The Mediterranean Diet and the Protein Shift Imperative—From Plant‐ Forward and Less Meat/Better Meat to Plant‐Based Meat
Anglès |
01 desembre, 2022
Olive Oil, Nuts and the Plant‐Forward, Mediterranean Inspired Kitchen— Building Flavor and Reframing Culinary Narratives
Anglès |
01 desembre, 2022