*The talk is held in Norwegian*
Seaweed is making its way into the culinary scene all over the world and provides a novel, alternative sustainable food source and bioproducts for human and animal consumption. Seaweed has long been part of the daily diet in countries like China and Japan but what role could it play in the future of European gastronomy?
Come to the Green Office and learn more about seaweed and its culinary use, while tasting it (!) with Bj?rn Viken from Ting med tang.
The event is free and open to all, but we appreciate if you register here: https://nettskjema.no/a/361767