A short time ago it seemed that gastronomy and science they were not united. It was the same with the sustainability that many confused with ecology. These days gastronomy, science and sustainability are current in Barcelona. They were also last week in the International Cheese Awards in Oviedo and is that science and sustainability will be vital in the future of gastronomy.
These days two very important congresses have started in Barcelona , in our opinion, for gastronomy. We are talking about Science and Cooking World Congress and the I congress of circular economy and restaurants. Both with high-level national and international speakers. Already in the first congress of the Science and Cooking World, a manifest to highlight the need for innovation within gastronomy. As a result of all this, the new discipline of scientific gastronomy. According to Davide Cassi, researcher and professor at the Università di Parma, courses are held and there are laboratories working all over the world.
The future in gastronomy
The congress reflects on the role of the gastronomy and eating in a world that must be undoubtedly more sustainable financing model. Topics such as food shortage, different forms of production and the influence they can have on the environment.
In a world that goes on growing in populationWith foreseeable climatic changes and an increasingly urban population, gastronomy will be a great challenge. So are, already today, the problems of bad nutrition, including obesity. How to integrate new foods and products into a healthy food and knowing how to communicate it to the population is also capital in new gastronomy. This is the talk of the farm-to-table strategy that some administrations are promoting.
The increasingly sustainable restaurants
Similar issues are also being addressed at the XNUMXst congress on circular economy and restaurants. It is no longer just talked about ecology and finally they talk about circular economy. Restaurateurs have gotten into flour and are tackling the problem holistically. From green energy to fair portions to avoid waste. Cooperation with proximity producers and that they carry out regenerative agriculture. The recovery of local varieties and the importance of the water footprint in the process. Also thinking about the field and the sea and its viability.
One of the most important topics is addressed. The respect for people, to their working hours and to family conciliation. Maybe we could say that everything is summed up with the word I respect: to the environment, to people, to the product, to the social, to the planet. And all to leave a better future for the next generations.
