Members' day with seaweed workshop
Description
Unique historical day "Food and food supply of the future!"
Common membership day offered by the Environmental Technology/Food and Green Department to its members; with opening for third-party participation.
Seaweed workshop Ever wanted to pick seaweed yourself in the wild, collect shellfish and learn to cook with seaweed. Learn how to add seaweed to a dish when making a three-course meal.
Did you know that seaweeds contain more vitamins, minerals and cell salts than any land vegetable too. Get inspired about the nourishing, nurturing and beneficial powers of seaweed.
Special guest speaker during the dinner: Julia Wald.
The food supply for the global human population in 2050 is not as secure as we think:
- The inputs of current agro production are twice as large as is good for our planet
- With an ever-growing population of up to 9-10 billion people, and competing claims for agro production (food, fuel, green feedstocks for chemistry, in addition to food and healthcare products, we need to produce twice as much by 2050
- Therefore, we need to produce twice as much for half as much
- In order to provide a sound basis for agro production, we need to shape it as sustainably as possible
Is this possible? Yes, but
- We need to focus on plant production rather than animal production
- We need to focus on areas that are free to do so >> the marine area
- We need to focus on proteins because they are key to future food supply
Seaweed proteins appear to be of excellent quality and they grow in the marine (without the use of fresh water!) and thus decreasing competing claims on land use
13.00 o'clock gather at a place to be determined at the Eastern Scheldt. There we will be served coffee or tea with a bolus on an improvised basis. Then we will pick different kinds of seaweed and also collect some oysters and periwinkles.
14:30 move to Spennekot cookery farm, Verseputseweg 38, 4321 TD Kerkwerve (Zeeland), where we will start preparing the 3-course dinner.
In the starter we will use the shellfish and seaweeds, combined with other products made from seaweed.
The main course still needs to be fine-tuned whether everyone likes fish. Again, we will use the picked seaweed. This is always as an addition to a dish, so small quantities. It is not the case that a dish can only consist of seaweed.
7pm Dessert, adapted to the style of the day. Includes water at the table and coffee/tea at the conclusion.
Come to the seaweed workshop on 6 October, learn about applications, put this day in your diary and register!
More information can be found on the KIVI NIRIA website.
Speaker(s)
Julia Wald
Location
Location to be determined at the Oosterschelde
Organiser
Sustainable Technology
Name and contact details for information
Pieter Ruijter