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News | Mar 19 2019

Sustainability, the Environment and Community: the Main Themes at Culinary Dialogues Conference

Artists, psychoanalysts, chefs, activists, professors and students came together to share their vision and reflections on gastronomy

 Sustainability, the Environment and Community: the Main Themes at Culinary Dialogues Conference

At the 7th edition of the Culinary Dialogues conference, which just wrapped up in San Sebastian, an interdisciplinary debate between the many industry leaders brought to the fore the challenges facing gastronomy.

There was a serious discussion about the complex relationship between food, politics, the environment, health and gender. Along these lines, shepherds, activists, artists and chefs spoke about these issues underlining, for example, the importance of consuming products produced in an environmentally friendly way.

Younger professionals brought up the need to create a new approach to talent management in the foodservice industry and they spoke about gender equality and the vital importance of sustainable gastronomy.

Chefs spoke about how using organic products led them to rethink their cooking and revamp their recipes and others spoke about how the food industry sometimes manipulates consumers with organic labels. Attendees also discussed eating disorders, art and community, and the idea of “Getting back to cooking” as the best way to preserve ties with the land, promote healthy and fair production of food and contribute to food autonomy.

Speakers included Pepe Solla, Bel Coelho, Carlos Zamora, Enrique Olvera, Bela Gil, and Andoni Luis Aduriz. There were also food-related performances and concerts. The conference was organized by the Basque Culinary Center, Mugaritz and Euro-Toques.

Sustainability, the Environment and Community: the Main Themes at Culinary Dialogues Conference / @Diálogos de Cocina
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