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Feb 24

The Disruption of Food-Related Behaviors During the First Italian Lockdown: Implications for a Sustainable Transition of Food Systems.

24/02/2021 | 18:00 - 19:30

Feb 22

From the Alps to the Carpathians, Through the Cordillera Central: What We Can Learn From the Interaction of Local Communities with the Surrounding Environment

22/02/2021 | 18:00 - 19:30

Feb 17

Experiences of Foraging and Gastronomic Products: The Wood*ing Food Lab

17/02/2021 | 18:00 - 19:30

Feb 15

How Traditional Ecological Knowledge Is Contributing to Counter the Effects of the Global Extinction Crisis: Bright Spots for Sustainable Food Systems

15/02/2021 | 18:00 - 19:30

Feb 08

Neuroscience at the Table

08/02/2021 | 18:00 - 19:30

Feb 04

Online Open Day

04/02/2021 | 14:00 - 18:00

Feb 03

Race and Chocolate in Europe: From Colonialism to Postcolonialism

03/02/2021 | 18:00 - 19:30

Dic 16

Safeguarding and Promoting Food and Biocultural Heritage: Understanding the Complexity Surrounding the Promotion of Forest Beekeeping Among the Ogiek of the Mau Forest, Kenya

Remotely

16/12/2020 | 18:00 - 19:30

Dic 14

Food for Thought: How What We Eat Affects Our Cognitive Abilities

Remotely

14/12/2020 | 18:00 - 19:30

Dic 10

One Health, One System

Remotely

10/12/2020 | 10:00 - 11:30

Dic 09

Triumph of Gluttony: Cloistered Nuns and Pastry

Remotely

09/12/2020 | 18:00 - 19:30

Dic 09

Online Open Day

Remotely

09/12/2020 | 14:15 - 18:00

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Feb 24

The Disruption of Food-Related Behaviors During the First Italian Lockdown: Implications for a Sustainable Transition of Food Systems.

Feb 22

From the Alps to the Carpathians, Through the Cordillera Central: What We Can Learn From the Interaction of Local Communities with the Surrounding Environment

Feb 17

Experiences of Foraging and Gastronomic Products: The Wood*ing Food Lab

Feb 15

How Traditional Ecological Knowledge Is Contributing to Counter the Effects of the Global Extinction Crisis: Bright Spots for Sustainable Food Systems

Feb 08

Neuroscience at the Table

Feb 04

Online Open Day

Feb 03

Race and Chocolate in Europe: From Colonialism to Postcolonialism

Dic 16

Safeguarding and Promoting Food and Biocultural Heritage: Understanding the Complexity Surrounding the Promotion of Forest Beekeeping Among the Ogiek of the Mau Forest, Kenya

Dic 14

Food for Thought: How What We Eat Affects Our Cognitive Abilities

Dic 10

One Health, One System

Dic 09

Triumph of Gluttony: Cloistered Nuns and Pastry

Dic 09

Online Open Day

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