{"id":1892,"date":"2026-05-13T08:44:13","date_gmt":"2026-05-13T08:44:13","guid":{"rendered":"https:\/\/algaefood.eu\/?post_type=tribe_events&p=1892"},"modified":"2026-05-13T08:44:13","modified_gmt":"2026-05-13T08:44:13","slug":"workshop-fuer-lehrkraefte-von-hansenberg-und-lehrkraefte-an-der-syddansk-erhvervsskole-in-vejle","status":"publish","type":"tribe_events","link":"https:\/\/algaefood.eu\/en\/event\/workshop-fuer-lehrkraefte-von-hansenberg-und-lehrkraefte-an-der-syddansk-erhvervsskole-in-vejle\/","title":{"rendered":"Workshop for teachers from Hansenberg and teachers at Syddansk Erhvervsskole in Vejle"},"content":{"rendered":"

On April 7th, we had the pleasure of hosting an inspiring workshop together with Havh\u00f8st for cooking instructors from Hansenberg, as well as vocational teachers from the culinary, baking, and nutrition assistant programs at Syddansk Erhvervsskole in Vejle.<\/p>\n

Together, we have explored how algae can become a natural part of the cuisine of the future \u2013 and an integrated part of education.<\/p>\n

On this day:<\/p>\n

we tested teaching activities on the topic of algae, developed by Havh\u00f8st and AlgaeFood
\nwe discussed regenerative marine resources and how they can take an even stronger place in gastronomy
\nwe worked practically with taste, application and dissemination
\nwe collected valuable feedback from engaged subject teachers
\nThe workshop was based on the \u201etrain-the-trainer\u201c principle with the aim of preparing teachers to integrate algae into their lessons themselves.<\/p>\n

A thousand thanks to all participants for your commitment, your reflections, and your valuable contributions!<\/p>\n

\"\" \u00a0\"\". \"\". \"\"<\/p>","protected":false},"excerpt":{"rendered":"

Am 7. 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