The project involved Professor Anabela Raymundo from the Superior Agronomy Institute (ISA) and renowned entities in the field of seaweed: ISA, LNEG, CCMAR, Necton, Allmicroalgae, and ALGAplus.
The idea originated from Leonel Pereira (chef and owner of the CHECKin restaurant), João Navalho (president of NECTON and Allmicroalgae), and Hugo Pereira (coordinator of GreenCoLab), resulting from a collaborative effort uniting science, research, production, and gastronomy.
The book will be presented at two national events. The first will take place on September 27th, between 2:00 PM and 2:30 PM, at the 22nd Cuisine Congress, in the Gardens of the Palace of the Marquis of Pombal, in Oeiras.
On October 16th, World Food Day, the book will travel to Coimbra for its presentation at the XVIII Food Chemistry Meeting (XVIII EQA 26), held at the Convent of São Francisco.
To follow the work of Algae Vertical: https://www.instagram.com/algaevertical
