"That gastronomy be the reason for the union of all the sectors involved in the future of this planet called Earth«, Encourages the Andalusian chef six days before the appointment Despesque of Ángel León 2019. Environmental and food industry experts will meet again with chefs from around the world to discuss sustainability. This time, they will do it in the town of Barbate (Cadiz) in an increasingly international meeting. Its objective is to put various relevant issues on the board. Those that influence the evolution that the Mar, consequence of climate change, among other food issues. Join forces between groups and share solutions is the idea.
Call to attend the Despesque forum by Ángel León
Already last year this event was born, promoted by the chef who runs his restaurant Aponiente, three Michelin stars, in the Puerto de Santa María. Thus, that first edition that was held in September brought together even 70 cooks who discussed the current challenges of the planet. In principle, this event was intended to take place every two years, but it returns earlier than expected, the next Day 16 of this month. The Esteros de Pesquerías Lubimar, in Barbate, will host Despesque of Ángel León 2019, after the chef's call a few days ago to make it a success again:
“Immensely grateful, I have asked you to return with me to the marsh as an example of millenary wealth and a sustainable future to tell the message we want to give. Last year we did not have time to continue talking, so I have returned to bundle my colleagues. For a better future"
With Despesque by Ángel León, the renowned chef wants to unite the joint commitment of all the sectors involved in the sustainability. Therefore, this time it has summoned representatives of the main environmental NGOs of the world already responsible for food industry and distribution. They will be accompanied by chefs from different parts such as India, Slovenia, Peru, Colombia, Portugal and even United States. “We are obliged to reflect on the future of the sea and the role that society must assume by taking advantage of the loudspeaker of gastronomy. We have to do it now, ”he believes.
The topics discussed at the appointment
In this context, the forum will revolve around different relevant topics such as conservation of seas and oceans, food and environmental training or the discovery of new foods. But also the promotion of research to seek new ways of eating or equally to promote the circular economy.
Among other matters on the table, the new Despesque by Ángel León wants to claim the restoration of marshes for a aquaculture sustainable. The one that carries out Fisheries Lubricate with "unique fish, creating jobs and respecting nature." Without a doubt, another step, from the kitchen to action, from the culinary sector to the defense of natural resources.
