Sustainable food consumption and healthy diets – intergenerational and cross-cultural learning from social cooking and dining.

Exploring real-world challenges of sustainability and healthy living University College Copenhagen and a connecting university will host an online a cooking- and dining-event involving senior citizens and students in Denmark and Japan
Supervised by staff senior citizens, students will collaborate in hosting, cooking, and presenting a three-course meal.
Senior citizens and students will collaborate in composing a sustainable and healthy menu, staff from Toyo University and University College Copenhagen will handle preparations, planning and supervision of the event.
The meal will be composed according to the dietary guidance and recommendations of The Health Authority on healthy (intergenerational) meals.