Around 600 secondary school students from the north to the south of the country (including Madeira and the Azores) created dishes combining three characteristics: a high nutritional value, a low economic cost and a reduced ecological footprint, within the scope of a competition promoted by the Faculty of Biotechnology at the Universidade Católica of Porto (UCP Porto). Among the winners is a vegetable wrap on a bed of pumpkin, a mushroom burger and a cauliflower ice cream.

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