April 21
Based on the One Health paradigm, the 1st Congress on Gastronomy and Health – One Health at the Table: Tourism, Sustainability, and Well-being on Your Plate proposes a space for reflection and interdisciplinary sharing, exploring gastronomy as a meeting point between human health, food security, the sustainability of food systems, and gastronomic tourism. The program includes plenary sessions, scientific communications, poster presentations, a themed showcooking lunch, and a final roundtable, promoting dialogue between science, gastronomy, and health.