Portuguese book links seaweed science, farming and fine dining

After three years of work, the book "Todo Um Oceano no Prato – Ciência, Cozinha e Produção de Algas" is entering production and promotion. Coordinated by GreenCoLab and PROALGA, it traces the journey of micro- and macroalgae from production and research to gastronomic use, with contributions from three key figures: chef Leonel Pereira, biotechnology entrepreneur João Navalho and GreenCoLab's Hugo Pereira. Though drawing on institutions nationwide, the project has strong Algarve roots. It will be presented on 27 September at the Congresso de Cozinha 2026 in Oeiras and on 16 October in Coimbra, with further events to be announced.