{"id":1417,"global_id":"algaefood.eu\/da?id=1417","global_id_lineage":["algaefood.eu\/da?id=1417"],"author":"1","status":"publish","date":"2025-05-05 09:45:00","date_utc":"2025-05-05 09:45:00","modified":"2025-05-05 09:45:00","modified_utc":"2025-05-05 09:45:00","url":"https:\/\/algaefood.eu\/da\/event\/meeresalgen-in-lebensmitteln-gastronomie-branchentreffen-im-naturpark-lillebaelt\/","rest_url":"https:\/\/algaefood.eu\/da\/wp-json\/tribe\/events\/v1\/events\/1417","title":"Meeresalgen in Lebensmitteln: Gastronomie-Branchentreffen im Naturpark Lilleb\u00e6lt","description":"<p>Im Zusammenhang mit der inoffiziellen d\u00e4nischen Meisterschaft in Meeresalgen f\u00fcr Gastronomiesch\u00fcler:innen lud der Naturpark Lilleb\u00e6lt zu einem Branchentreffen ein, auf dem die verschiedenen Facetten von Meeresalgen als Lebensmittel thematisiert wurden. Gastgeber des Treffens und Jurymitglied des Kochwettbewerbs war Lars Seidelin, Leiter des Sekretariats. 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