Special Lab Workshop
About nutrition, sustainability and the state of our planet
Food for thought. Our food influences the way we think. Nutrition has impact on our choices and the state of our planet. So does your gut hold the future?
In this playful LAB workshop we will examine the proposition above and try to find a correlation between the way we eat and the state of our planet. The proposition is our starting point, not necessarily (un)true. Whole wheat bread sounds healthy, but what do fibers in whole wheat bread actually do in your intestines? And is a delicious avocado toast full of good fats actually a good “green” alternative to a hamburger sandwich? We are foremost an experimental bakery, so during the workshop you will certainly learn also something about baking bread! We will dine together and you will make a surprise contribution during the workshop and also enjoy the food cooked by the chef of the evening. The workshop hosts are Sarah Veldman (Wageningen University, Master of Food Technology, Food Digestion and Health) and Elise de Jong (UvA, Biology & Future Planet Studies). Besides having fun you should learn something new about nutrition and the state of our planet, hopefully allowing you to make more ‘conscious’ – food – choices in the future.
General public and people interested in food. Also suitable for
food professionals looking for inspiration and green thinkers.
LAB: design a surprise food dish
Circular processes & food
Blended learning targeting nutrition, health and sustainability
Dinner and animated discussion about the theme of the evening
|Special: Brain-nutrition, sourdough and lacto-fermentation||Baking Lab Amsterdam||