This was the topic that participants from Spain, Italy and Germany wanted to explore in depth during a project week in Valdepenas, Spain, in April 2020. Unfortunately, the meeting could not take place due to the Corona pandemic.
Nevertheless, to answer the question of how to reconcile cooking for people with special needs (as vegetarians, people with lactose intolerance or celiac disease) and sustainable nutrition, the participants met for several online webinars in which they exchanged ideas on the topic.
Basis for the webinar was a menu that one group from a participating country put together. The menu was pre-cooked in a video, which was then shared with the partners and subsequently discussed in the webinar.
The films can be found here: