We can use this period of silence in travelling to discuss issues of climate change and what the impact is to residents of coastal areas. Therefore this mini-webinar of only 1,5 hours was organized, to discuss the influence of climate change of our cultural main dish on the table. The Dutch team and our quest from Portugal participated. Understandable most of the

invited did not come, because universities and municipalities are busy in these weeks to start up businesses and life now covid-19 ceases down. Of course, we hoped on more participants for this mini-webinar, like in the cartoon-like figure shows below.

Jeroen Bakker of HZPC NGO pitched of with his presentation on seed potatoes. His firm is for more than 100 years active in the development of breeding potato varieties, including the production of seed potatoes. His message was, now more and more households in countries worldwide choose for potato on the dinner-table because of its nutrient-rich value, the responsibility for good seed in variety grows. The difficulty nowadays is that climate conditions for production in these countries change rapidly by climate-change. Thereby salinization i

s a growing difficulty, not only because sea-level rise causes an influx of saltwater, also irrigation increases the salinity of the soil in many counties with less rainfall. Trial fields in the Netherlands have yielded that many varieties are salt resistant nowadays. The changing conditions in these countries though continuously reduce quality and performance. The colour for instance, can be an issue. In many countries, people associate the yellow colour with quality and good taste, which becomes an issue when a browner variety seems to be more salt-resistant in this country. Not only people but also restaurants and fast-food chains deal with these changing circumstances.