be able to go to sustainable restaurants en Spain with total normality as if it were a supermarket still represents a whole straight. However, the first steps have already been taken. All this will be reflected in the new Symposium on Sustainable Restoration in Teruel. This place has been chosen with the aim of promoting exchange between farmer and professional restoration. Is there a sustainable restaurant without a sustainable supplier? We explain why not.
III Symposium on circular economy and sustainable restaurants
El III symposium de circular economy y sustainable restoration will take place in the Torre del Marques Hotel, a luxury complex located in the province of Teruel, specifically in the region of Matarraña. In it we can find the sustainable restaurant Watchtower of the Tastavins. The event will take place on 25 y April 26.
The first day, in the morning session, we will talk about the Three p, considered as "essentials" for the foundation for a long time on the sustainability of restoration. These are Products (local product, regenerative agriculture, restaurant pantry, transition to organic), Planet (forest management, waste recovery, danger of landscape impacts, consequent architecture), People (job creation, availability of housing, decent guarantee of services, intercultural mediation).
There is no sustainable restaurant without a sustainable farmer or rancher. Sustainable Restaurants Foundation
All these aspects make us see that the sustainability should not only be found in the physical establishment itself, but must encompass all the value chain How does the dish arrive at the customer's table? Does the food come from organic farming? Where does all the waste go?
In the afternoon the Foundation will be presented officially with the signing of the decalogue of the organization. Act of great importance for the sector, since it is "a manifesto that will be signed publicly and that will define the success of the foundation, considering that business values must serve all people and territories." The April 26 It will consist of a day open to the public (those interested in attending must register in advance). Three round tables will debate the 3P applied to the territory of matarana
Who will attend?
El symposium has managed to bring together a large number of prestigious chefs (20), great restaurateurs and local producers. We can highlight the following restaurants: Amós gazebo, riding a Cantabria, with three Michelin stars; TRANSPARENT PHONE CASE WITH DETACHABLE WOODEN BEADS STRAP , riding a Madrid, with two stars; armadillo, riding a Huesca, with a star; either The Batán, the only Michelin star in Teruel. They will all address issues such as transition to organic in the restoration, the problems of the rural world like the gradual depopulation and they will present news such as the proposal to create a work team on «upcycling«.
El upcycling, also known as upcycling or super recycling, is based on reuse. This process aims to take advantage of waste, to transform it into new objects through imagination and creativity, to reduce the need to consume new products or objects, as well as the reduction of the acquisition of new raw materials.
The Aragonese province, of course, will have the presence it deserves at these conferences. First of all, through various representatives of your kitchen. And, secondly, through local food producers. Thus, all denominations of origin in the province will have a place in this event. The lamb from Aragon, Ham from Teruel, Peach from Calanda, in Olive Oil from Lower Aragon and Wines from the Land of Lower Aragon. Attendees will also be able to enjoy the participation of very distinguished people in the world of gastronomy.
😉 With will and creativity we transform a threat into an opportunity
👩🏼🎨 Children of #galapagos they made paintings with plastic waste that they collected from the beaches
🤙🏽 Hand in hand with @upcycling_glps y @InsularFrontR1 We learn, have fun and create!#MoreReservationMoreLife 🦈 pic.twitter.com/SmoI5ebN3V
— MoreGalapagos (@Mas_Galapagos) April 16, 2022
Great personalities will attend the III Symposium of sustainable restaurants
Xavier Pellicer, the best vegetable cook in the world, is one of them. Jorge Bretón, the kitchen coordinator of the Basque Culinary Center school in San Sebastián and Jesus Contreras, professor of anthropology at the University of Barcelona. It is very important that personalities like these, as well as all the guests, present in the gastronomic world, attend this type of event. It supposes itself consolidation of a idea, A purpose or with a big goal: sustainable restaurants.
