On October 16, ISPUP celebrated World Food Day with the webinar “How to have a more sustainable diet”.
Open to the entire population, the event was broadcast on ISPUP’s YouTube channel, and included the participation of Chef Hélio Loureiro.
The session was moderated by Joana Araújo, researcher at ISPUP. Helena Real, member of the Portuguese Nutrition Association, addressed the topic “Concepts and challenges of sustainable food”.
Then, ISPUP researcher Catarina Carvalho spoke about the carbon footprint of Portuguese people’s diet, while Berta Valente presented suggestions for changes to implement in order to make food more sustainable.
The webinar ended with the contribution of Chef Hélio Loureiro, who presented a sustainable gastronomic proposal.
