Taste Alternative Proteins

In a nutshell

In this hands-on workshop, participants will make their own seitan patties from wheat flour, which is a fun tactile activity. This culminates with the final tasting of their own product and tasting of protein-rich insects. The cooking and eating process is complemented by discussion on nutrition and different sources of proteins, the environmental footprint of meat production and consumption, and sustainability. The goal of this module is to think and express ideas and experience new possibilities about food.

What for?

To train or educate people on food system transformation.

For whom?

Educators

How long?

75 minutes

Created by

Science Centre AHHAA Foundation (Tartu, Estonia)

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