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Cuisine, sustainability, and climate change: conscious choices in food and wine

WORKSHOP " cuisine, sustainability, and climate change: conscious choices in food and wine"

Cooking and Sustainability: Workshop for Future Professionals in Mestre

Climate change is entering the kitchen and transforming the way we understand food and wine. On January 23, 2026, from 10:00 a.m. to 12:30 p.m., the Scientific Campus of Ca' Foscari University of Venice will host a practical workshop entitled “Cooking, Sustainability, and Climate Change: Conscious Choices in Food and Wine” .

The event, organized by the Agrifood Management and Innovation Lab as part of the TESTEAT project (Interreg Italy-Croatia), is dedicated to restaurateurs, chefs, tour guides, and industry experts who want to understand how environmental changes are influencing the selection of raw materials and the creation of menus.

The workshop will not be limited to ethical reflection, but will analyze sustainability as a real economic lever to guarantee quality and value over time in gastronomic offerings. The program includes two key moments:

  • Scientific insight: Prof. Piero Franzoi (Ecology, Ca' Foscari) will illustrate the changes taking place in the Venice Lagoon and the Adriatic Sea and their impact on fish products.
  • Case study of excellence: Experts from the Venissa Wine Resort will share their experience on how to integrate sustainability as an essential business value.

Information

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TESTEAT
Site project
Start date
23 January 2026 10:00
Place
Ca' Foscari University Science Campus Venice
Address
Via Torino 155, Mestre - Delta 0B Lecture Hall – Delta Building
Contact

For further information: agrifoodlab@unive.it