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Global citizens have been developing their dishes for more than 10,000 years. Experience and innovations have been made all over the globe. During this webinar we are gaining insights into local kitchens. Here, we share opportunities and broaden our horizons by exchanging recipes and impressions. In western Kenya, insects have been part of the diet for generations. But, can insects as livestock offer a potential of sustainable agriculture in the future? How do we face the global need of proteins? We have guests from Western Kenya and Berlin who will introduce their personal way of insect farming and consumption to us.
We are also going to see examples of undervalued foods like pumpkin leaves. Are there more unused crops or ingredients which we could easily add to our nutrition? That’s the questions and topics we want to discuss with you and our international guests.