The event was an experiment. Sustainability on the Plate targeted young professionals in the gastronomy industry, aged 20 to 30, who were keen to learn more about the sustainability of food and develop green skills for their careers. The programme included lectures, a cooking workshop, and a visit to a local winemaker, offering a chance for German-Italian exchange on traditions and changes in the gastronomy sector. The experiment was a success, and more events on sustainability in gastronomy are planned.
Within the framework of the “Young Villa Vigoni” programme
Coordination
Villa Vigoni and the Saxon State Ministry of Justice and for Democracy, Europe and Gender Equality (SMJusDEG) in cooperation with Europa-Direkt e.V., Dresden
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