Chocolate is often presented as a Swiss speciality par excellence, despite the fact that one of its key ingredients is cocoa. This workshop will focus on the senses, looking at the different stages in the production of cocoa and the issues involved in its production and consumption. When your taste buds, sense of smell and touch come together, you can discuss and question the different ways of producing and consuming one of the foods most loved by young and old alike: chocolate.
11am, 2pm, 3pm, 4pm: Opening a fresh cocoa pod
Speaker: This workshop is led by Fabien Coutel from Treegether.
This event takes place on the first Sunday of the month, so it's free and there's no need to register beforehand.
Through this series of 'think and act' events, we hope to help you tackle the urgent issue of climate change through the prism of MEG's specific characteristics. By tackling themes such as green colonialism, care, repair, food, clothing and the transmission of knowledge and know-how, we hope to make the impact that our everyday actions can have on the environment more perceptible, and thus question our relationship with it.