1.3 billion tons worldwide, 88 million tons in the European Union – this is the amount of food that goes to the garbage every year. We waste food en masse and thoughtlessly. We the consumers have the most on our conscience, but we can change it! Let’s start from the kitchen! On October 17-18, #AnnualFoodAgenda invites you to intergenerational culinary workshops, where we will learn how to cook healthy and in the “zero waste” spirit. Intergenerational culinary workshops will be an opportunity for whole families, groups of friends, but also individuals, to learn how to prepare dishes that have a good impact on both our health and environment under the mentorship of chefs and nutritionists. In the professional workshop kitchen of the Kuźnia Społeczna, the participants will learn new recipes and new cooking techniques, but they will also exchange experiences and inspire each other. During the event, participants will have the opportunity to win prizes that will help them implement the idea of „zero waste” into their lives.
The day before the intergenerational culinary workshops, on October 16th, Kuźnia will be visited by school groups, for which there will be scientific demonstrations, lectures and practical classes „How can you reduce waste when cooking?”.
Institute of Animal Reproduction and Food Research PAS
Food Bank in Olsztyn
October 16th – 18th, 2020
Kuźnia Społeczna, 1 Marka Kotańskiego Str., 10-167 Olsztyn
School students, families, seniors
Dorota Napiórkowska– experienced in the technical analysis connected with impact of eating habits and quality of food products on the development of multiple population diseases.
Łucja Brzuzan– studies the effects of various dietary components on the gastrointestinal tract and biochemical blood parameters.
Marta Kopcewicz– her research focus on skin wound healing and regeneration; engaged research communicator awarded Director’s prize for promotion of science.
Dr. Anna Ogrodowczyk– specialises in allergy, immunomodulative properties of food components and their impact on gut microbiota profile and activity.
Iwona Kieda – coordinator of #AnnualFoodAgenda events at IARFR PAS.
Justyna Banasiak – project leader at IARFR PAS.
Agnieszka Czura – coordnator of #AnnualFoodAgenda events at Maspex.
Aneta Kiśluk – coordinator of #AnnualFoodAgenda at Food Bank in Olsztyn.
Adrian Piotrowicz – specialist at Food Bank in Olsztyn