Joana Duarte is a chef (Hoffmann School), but she also holds a degree in Marine Biology and Biotechnology (IPLeiria) and a Master’s in Oceanography (University of Cádiz). She initially worked at IPMA in the Pelagic research team (sardines and anchovies), led by Dr. Yorgos Stratoudakis. After several years working in Marine Biology, she trained in Culinary Arts in 2009 at the Hoffmann School in Barcelona. For the past 15 years, she has worked in kitchens, from Michelin-starred restaurants to various fine dining concepts. In recent years, she worked with Chef Henrique Sá Pessoa and was responsible for the Tapisco restaurant from its opening in 2017 until 2021.

The “Seaweed Route” emerged in September 2023 as a project aimed at introducing the general public to the potential of macroalgae found in the intertidal zones along the Portuguese coast. The project’s goal is to teach how to identify, understand, and sustainably harvest macroalgae in specific tidal areas, providing the tools for their use and handling in gastronomy and as food. The project aims to extend to all Portuguese coastal areas (Mainland Portugal and Islands), working with local communities to stimulate knowledge, correct usage, and protection of this valuable marine resource, both nutritionally and economically.

The “Seaweed Route” consists of a 3-hour guided walking tour along the seashore during low tide. During this walk, all edible macroalgae present in that area are identified, and concepts of ecology, oceanography, astronomy, legislation, and sustainability related to this resource are discussed. We will be in close contact with nature, exploring the tidal zone, learning to value, observe, and identify the edible seaweeds found on our coast.

The Seaweed Route offers two additional formats, depending on the target audience and the specific objectives of each activity:

• “Seaweed Route – Kitchen Sessions”: a concept focusing on the close relationship between sustainable seaweed harvesting and its immediate application in the kitchen, exploring the intimate interaction between collecting on the beach and cooking at home.

• “Seaweed Route – Kids”, designed for children aged 6 to 12 or school communities, where the approach to the world of tide pools and seaweed is simplified, but concepts of sustainability and protection of marine resources are reinforced.