On July 4th, a hands-on food education workshop was held for young participants to explore the deep connection between food, culture, and the land that nurtures it. The event was organized by CIHEAM-Chania and the Cultural Organization of Crete as part of the BioValue project and the initiative Crete – European Region of Gastronomy 2026.
The day was filled with meaningful conversations, tastings, and interactive experiences rooted in Mediterranean tradition. It offered a valuable opportunity to engage youth in understanding the cultural and environmental importance of food systems.
