CESAM celebrates the Sustainable Gastronomy Day highlighting two projects
Research on the sustainability of marine endogenous resources is a topic that CESAM (Centre for Environmental and Marine Studies) often addresses. On the Sustainable Gastronomy Day, CESAM highlights two projects that contribute to food safety and add value to resources highly appreciated and consumed worldwide: seafood. The production of bivalve molluscs in aquaculture is a sustainable activity with very low environmental impacts, once bivalves feed on the resources naturally available in the water, as they are filters. Nevertheless, the quality of these animals may degrade until it gets to the consumer, often because packaging and packing methods are not suitable. The project MolBiPack aims...
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