Student-led culinary event connected agriculture and nutrition

On the 26^th of May, the Flavoria Student Club, in collaboration with the school of Agriculture, Student Organizations, Leadership and Engagement, and the School of Hospitality Business and Management organized "Farm to Table," a culinary event held at UM6P Campus in Benguerir.

The program emphasized connections between agricultural production and culinary applications. The event included discussions on the nutritional benefits and agricultural significance of quinoa and oats. Mr. Mounir Ouaziz (Chef) demonstrated cooking techniques using these ingredients, followed by a tasting session.