Why?
Global demand for macroalgal and microalgal foods is growing and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. Despite this trend, cooking with seaweed is still far from mainstream in our western culture. This raises an important question: What takes us Europeans and Americans (as opposed to our Asian friends) so long? Is it in our culture? Is it in our native algae species? Or are we simply not awake yet? In this webinar, seaweed chefs, professors and other experts in the field will share their latest insights on this topic, and will – without a doubt – leave you with a greater appetite for algae.
The European Algae Biomass Association (EABA) aims to promote a strong link between science, technology and business in the algae biomass sector. Both microalgae and seaweed will be presented.
It is very relevant to bring together the main stakeholders for knowledge exchange and collaboration and to learn from others.
Concept programme
Unique for this webinar: We offer a box with great seaweed and algae products.
Proud to annouce these suppliers:
Le Homard et la Moule: 2 sausages sealed, 1 bottle seaweed triple, 1 mini bottle of North Sea Gin,
1 pack of coconut seaweed biscuits. Product info.
Seamore: Seaweed bacon, seaweed chips and seaweed wraps. See the product info.
Porto-Muiños: Bio Certified Wakame 25 gram. Product catalogue.
Marinoë: Spread with seaweed, 90 gram. Product info.
CaraVin: A mini bottle of Tarani red wine (Malbec) – clarified with algae
The fee for this box is € 45,00 including packaging and sending in Europe, but the value of the box is higher due to sponsoring. Do you want to order one or more boxes? Please do so in the registration module. You can order max. 3 boxes pp, for European registrations only and booking should be made before April 2.
Webinar Programme
Time 14.00 – 17.30 h (CET)
Welcome and EABA presentation – Jean-Paul Cadoret, EABA, France
Introduction by the chair (5 minute) – Prannie Rhatigan, Irish Seaweed Kitchen, Ireland
Pitch presentations
2 minute pitch presentations from each participant in a row, the order will be announced in the chatbox
Why algae for cooking?
- Prannie Rhatigan, Irish Seaweed Kitchen, Ireland
- Jörg Ullmann, Roquette Klötze (Algae Farm Klötze), Germany
How to use algae for cooking? The chef perspective
- Donald Deschagt, Seaweedchef – Restaurant Le Homard et la Moule, Belgium
How to use algae for cooking? The consumer perspective
- Willem Sodderland, Seamore, the Netherlands
- Pedro Escudero, Buggypower, Spain
- Antonio Muiños, Porto-Muiños, Spain
- Fiona Houston, Mara Seaweed, UK
How to use algae for cooking? Learning from Asia
- Jack Lee, General Manager Seads Co. Ltd, South Korea
Debate and conclusions with:
- Anicia Hurtado, Integrated Services for the Development of Aquaculture and Fisheries, Philippines
- Marie-Dominique Plan, Marinoe, France
Closing
The webinar has an intensive programme but will have two 10 minute breaks
More information:
- The webinar organization is developed with the support of Building on Events as in 2020.
- Times are displayed in Central European Time (CET).
- The webinars will use the Zoom platform provided by EurA (EABA Member).
Fees:
€ 125 regular
€ 90 for EABA members
50% increase for tickets booked after April 6.
We also offer packages for EABA members and NON-Members.
No VAT is charged. Payment per credit card or Ideal. Invoice provided.
When you need an invoice to make a bank transfer, fill out all details in the registration form and send a mail to info@algaeworkshops.org. The invoice can be prepared by the organisers. Please note: all payments have to be made before the start of the webinar.
Click on the button below to register. You’ll be redirected to the registration page https://www.aanmelder.nl/124213/subscribe. This page will open in a new window.
Prannie Rhatigan, medical doctor and owner Irish Seaweed Kitchen, Ireland