We are committed to bridging the gap between cutting-edge algae biotechnological research and society. Beyond raising awareness of algae among consumers, GreenCoLab aims to foster a deeper understanding of the importance of these organisms as versatile and powerful feedstocks in the quest for sustainable and environmentally friendly solutions.
To promote scientific literacy and provide the general public with opportunities to explore research, science, and innovation, showcasing how our researchers are developing new approaches in blue biotechnology.
Explore How GreenCoLab Team Is Paving the Way for a Greener Future
The ‘Algae on the Menu’ workshops aim to promote awareness and appreciation of algae as a sustainable food resource.
These sessions seek to explore different edible species, demonstrate innovative ways of using them in cooking, and highlight their nutritional benefits, emphasising their potential as a healthy supplement to a balanced diet.
The initiative also aims to encourage society to use and consume seaweed in their diet, contributing to more responsible eating habits that are in line with the principles of sustainability.
Leonel Pereira, an Algarve-born chef with over 30 years of experience, made his mark at São Gabriel (1 Michelin star) and Check-in Faro by Leonel Pereira (Bib Gourmand). A strong advocate for sustainability and local products, he collaborates with GreenCoLab, integrating algae and biomass into fine dining. His cuisine blends tradition, innovation, and respect for the sea.
Explore How GreenCoLab Team Is Paving the Way for a Greener Future
Beyond community-driven research and open innovation, our goal is to ignite scientific curiosity, inspire the next generation of scientists, and empower individuals with the knowledge they need to make informed decisions and engage in meaningful conversations about global sustainability challenges and the role of algae applications.
