September 4, 2024 – Gothenburg
Multiple events are lined up in the Gothenburg Food Hub, here is more information:
The Blue protein development group for more sustainable seafood in school meals, will meet on September 20, where school kitchen chefs have the opportunity to influence the development of seafood products, together with local seafood producers, in order to make them suitable for public kitchens.
On September 30, webinar “Green gastronomy – too good to resist” on how to create inviting and filling meals with legumes and greens as a base will be live!
Chefs give their best tips and share their experiences on how to integrate Swedish legumes and greens into everyday food. The health and environmental benefits of eating more plant-based and focus on the taste and meal experience.
It will take place in collaboration with Compass Group, Skolmatskademin, Måltid Sverige and others. Moderated by Hanna Olvenmark “Portionen under tian”.
Sign up here!
Switch Food Talks @ GoCo House
Take part in thought-provoking conversations with invited speakers on the theme of preventive health and food. Try small dishes made with ingredients from the region’s pantry. Limited number of seats and more info to come.
The first workshop of a series with VÄRT Sustainable Food Lab on enhancing public meal recipes focusing on plant-based ingredients will take place on October 8).
On October 29 there will be a one-day course where chefs, meal assistants and pedagogues from two schools in north-east Gothenburg learn to cook seafood adapted to public school kitchens. Local seafood producers will also participate to teach about their products.
The course is led by a chef from Skövde municipality, where they have successfully introduced a range of novel, healthy and sustainable seafood choices to school children.