Plant-Forward and Zero Waste Menus: the future of catering
With the help of chef and Barcelona Culinary Hub instructor Juli Soler and INSA researchers Tomàs Meroño and Marina Pérez-Llorca, we will revisit a traditional Catalan recipe and see how we can make it healthier and more sustainable by analysing the impact and possible alternatives for each ingredient. Workshop carried out thanks to the support of the Barcelona Culinary Hub and the Institut de Recerca en Nutrició i Seguretat Alimentària (INSA).
TallerWith the help of chef and Barcelona Culinary Hub instructor Juli Soler and INSA researchers Tomàs Meroño and Marina Pérez-Llorca, we will revisit a traditional Catalan recipe and see how we can make it healthier and more sustainable by analysing the impact and possible alternatives for each ingredient. Workshop carried out thanks to the support of the Barcelona Culinary Hub and the Institut de Recerca en Nutrició i Seguretat Alimentària (INSA).
