Is the future in seaweed?​

The workshop invites children to explore the future of food through two immersive experiences: cooking with seaweed and speculating future diets.
We aim to encourage children to understand human and non-human relationships based on seasonality in the context of sustainable consumption.

[Participants] Children from ages 8-12.

[Activities Description] The workshop consisted of different activities in which children learnt about seaweed. They were able to observe color changing when boiled and they “designed” their own bread using seaweed and dough, and observed the baking process. Finally they ate, drew, and reflected on the experience.

[Facilitators] Tzuyu Chen, Chiao-wen Hsu and Mariana Solís Escalera

This was a two hours workshop that took place at Aalto University in Espoo, Finland. The workshop was facilitated to two groups of kids from ages 8-12 in November 2019.