The Food Preservation Project aims to promote the year-round consumption of local, organic and seasonal produce through public education and collective food preservation. We provide a hands-on and community-based course on seasonal food preservation to the Concordia student community. The semester long course will bridge theory and practice as well as traditional and modern knowledge. It will cover the history and cultural heritage of food preservation, the health benefits of some preservation techniques, the biochemical reactions involved in such transformations and the socio-economic, environmental and food security implications of preserving local seasonal food.

Years funded: 2016-17

Amount allocated: $700.00

Project leader: Monica Dantas


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