Aiming to promote awareness for a greener and sustainable eating habits, Escola Superior de Biotecnologia, at Católica in Porto, Bolhão temporary market, Escola Superior de Hotelaria e Turismo and Profitecla (vocational school) joined together in order to organize a show cooking held on July 12th at 11:00, at Bolhão temporary market. Legumes are the main ingredient and the inspiration for the Italian chef Antonio Leoci. The showcooking will also bring together about 50 European experts in the areas of agriculture, food, politics and sustainability, who will learn to cook a few Portuguese dishes, among others, with this special ingredient. The initiative takes place following the second meeting of the Mediterranean Legume Innovation network, an event organized by Escola Superior de Biotecnologia and by Eurest (a multinational catering company), which took place on July 9th, under the motto Transição do consumidor para dietas baseadas em leguminosas mais sustentáveis (Consumer’s transition to more sustainable legume-based diets).
These moments fit in the European project TRUE - Transition paths for sustainable production Systems based on Legumes in Europe, which promotes sustainable farming systems based on legumes. Funded by the European Union, the project involves 24 partners from 10 European countries, including academic partners and companies operating in the production, processing, distribution and marketing of leguminous plants. In Portugal, the project is led by a team of researchers from Escola Superior de Biotecnologia.
