From the ground to the plate. On the quality of meals

Project curator: Anna Galas-Kosil

One of the major changes resulting from COVID-related restrictions is the sharp increase in home cooking.  In many households, bringing food preparation to the domestic space changed the family routine, but did it become the opportunity to live according to the idea slow food? During our meeting, we will discuss the impact of the pandemic on the way people prepare meals, and avoid highly processed food. Do we pay more attention to the nutritional value of our food? Together with our guests, we will consider how to make consumers care about the origin of the products on their plates and what directly impacts the nutritional value of their meals.

The meeting will be held on Zoom. Registration required (open until 15.03.2021) via the application form on our website. We will e-mail the link to the meeting to registered participants. We are planning a discussion which will be streamed on our Facebook and YouTube channels, as well as recorded and archived on YouTube and in Resources on our website. If you don’t consent to making your image public, we ask you to keep your camera and microphone off throughout the entire event. You can send questions on the chat. We encourage everyone to join the discussion.