Seaweed workshop
Description
Repeat successful meeting October 2013: 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.
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 much as is good for our planet
- With an ever-growing population up to 9-10 billion people, and competing claims for agro production (food, fuel, green feedstock 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 this 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 as 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
11.30 am gather at a location 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.
13.00 move to Spennekot cooking 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 is still to be decided whether everyone likes fish. Send your choice separately by e-mail to the contact person upon registration. We will also use the picked seaweed. This is always in addition to a dish, so small quantities. A dish cannot consist only of seaweed.
The dessert will be adapted to the style of this day. Includes water at the table and coffee/tea at the conclusion.
19.00:00 End of the event.
Come to the seaweed workshop on 14 September, learn about applications, put this day in your diary and sign up.
Speaker(s)
Special guest speaker during dinner: Ms J. Wald, WUR Plant Research International or Mr J. van Leeuwen, Seaweed grower and Entrepreneur in regional products
Location
Organiser
Sustainable Technology
Name and contact details for information
Pieter Ruijter