Partnership between GreenCoLab and Chef Leonel Pereira gives rise to a new project entitled “Algae on the Menu”

GreenCoLab’s Food research team, in partnership with Chef Leonel Pereira from CheckIn Restaurant in Faro, has launched an innovative new project that combines science and gastronomy; the innovative “Algas no Menu”.

This unique synergy aims to explore and integrate by-products from the algae industry into cookery, promoting healthier and more sustainable food. By uniting the scientific expertise of GreenCoLab with the culinary creativity of Chef Leonel Pereira, the project aims to develop nutritious and tasty dishes using ingredients derived from algae. These ingredients are not only rich in essential nutrients, but also help to reduce waste and valorise algae by-products.

The project aims to raise awareness about the importance of circular economy and sustainability in food. On May 2nd, we held activities at the Escola de Hotelaria e Turismo in Faro, which engaged and inspired students innovatively and practically.

The activities included exclusive classes for the finalists of the cooking course, where the benefits and techniques of using algae industry by-products in gastronomy were presented. This educational experience has allowed students to explore new culinary frontiers by learning to integrate sustainable ingredients into their future creations.

Subsequently, we organized a creative cooking workshop with algae at Espaço Auchan Live in Faro, on May 11th. This event was a celebration of acquired knowledge, where participants learned and put into practice the techniques taught. Each participant had the opportunity to cook innovative dishes with algae and enjoy their creations at the end of the activity.

These actions reinforce our commitment to a more sustainable and conscious diet. By educating and engaging the next generation of chefs, we are planting the seeds for a future where gastronomy and sustainability go hand in hand. This project not only promotes a healthier diet but also contributes to a more balanced and resilient planet.