9h30-9h45 Welcome tea/coffee and introduction
9h45-10h45 Guided tour of the ‘Ferme de Budé’ and its market
10h45-11h Vegetable collection
11h-12h Cooking workshop
- Split into teams and cook a healthy and sustainable plant-based menu.
- Discussion : respective nutritional qualities of local food and exotic products commonly used in international recipes; the importance of fair and sustainable production of «post-colonial» products; food waste.
12h-13h Lunch !
13h-13h30 Collective clean-up and feedback