Yiannis Katsantonis, a renowned chef specialized in the traditional Greek cuisine, tells nutritional stories of the Mediterranean and local cuisine in an interactive workshop on creating sustainable, healthy and delicious snacks, appetizers and sandwiches in the context of the foodprint exhibition. Participants will have the opportunity to share their culinary experiences and experiment by trying new combinations of familiar flavors, based on seasonality, locality, nutritional value, aesthetics and traditional uses of Mediterranean daily food products.