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Friday, July 1, 2022

Gastro cooperation: new alliances for sustainable nutrition

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A chef once told me how he would support the 2030 Agenda for Sustainable Development if he wasn’t even mentioned. “Well, just like they manage to add an ingredient to a recipe and create something new,” I affirmed, knowing full well that the United Nations General Assembly has proclaimed June 18 since 2016 Sustainable Gastronomy Day. To make visible the contribution of this sector to agricultural production, fisheries, food security, nutrition, energy consumption and climate change mitigation, Member States, United Nations agencies and other international and regional organizations are invited to celebrate this day Civil society, including NGOs and individuals .

But today, in times of world hunger crisis, it takes more than just a day to celebrate. The latest edition of Global Report on Food Crisis (GRFC 2022) It predicts that this year around 193 million people in 53 areas will be acutely food insecure and in need of urgent assistance, a figure that has risen by 80% since 2016 in at least 48 countries. Although the private sector has been the most visible side of hospitality – media chefs, street and market businesses, restaurants or cookery fairs, among others – there is a shift towards sustainability that shows that the people behind the herds are also at the forefront of change.

The organization in crisis contexts World Central Kitchen, and its leader, the famous chef José Andrés, Princess of Asturias Prize for Concord 2021, arrive before anyone else with hot dishes. Since 2020, the Michelin Guide has been delivering the green stars, a special category to recognize restaurants for their relationship with the environment. another seal Efficient and sustainable kitchen, is born from the collaboration between Repsol and Aenor to promote responsible use of energy sources in the hospitality industry. That Basque Culinary World Prize is a pioneer in recognizing chefs with transformative initiatives. The World’s Best 50 Restaurants have picked up the award champions of change to recognize young professionals making an impact in their communities.

Other new collaboration tools are in the works: BBVA and Celler de Can Roca are implementing them Sustainable gastronomy program Encourage the sector’s transition to more sustainable practices. In Chile it is Gastronomic laboratoryby the Ministry of Education and the Food and Agriculture Organization of the United Nations (FAO), has improved the quality of school canteens to fight obesity and food waste, starting from the “eat well” approach as a right.

It is time for gastronomy cooperation: that the strategic alliances of all gastronomy players are systemically activated in order to make the sector’s place in the 2030 Agenda more visible

While the trend is to highlight the changing role of hospitality, one more step is urgently needed: ensuring that public policies targeting the sector also change at the avant-garde pace. What can be done from a grandstand is not enough for that Gourmet, an excellent restaurant, a gourmet market, a recognized brand or a renowned cooking school. It’s time for them Gastro cooperation: that the strategic alliances of all actors in gastronomy are systematically activated in order to make the sector’s place in the 2030 Agenda more visible, which would pave the way for more complex and better coordinated collaborative actions, based on cross-sectoral work, involving more people and Institutions would contribute their experiences and resources to effectively find sustainable answers.

The first region of the world to take steps in this direction appears to be Latin America Iberoamerican Diet and Gastronomy Plan (PIGA_2030), promoted by the Iberoamerican General Secretariat (SEGIB) and approved by consensus by the authorities of 22 countries. As a result of collaboration between the public and private sectors, local governments, civil society and international collaboration, it is a way to unleash the potential of gastronomy in transforming food systems with positive impacts on people, planet, prosperity, peace and alliances mobilize .

It gastronomy as a prefix to define trends in the industry is not new: the gastrodiplomacy It has been promoted by countries like Thailand, Mexico and Peru to influence it through its flavors. In Spain, a portal called gastronomy follows the economic and business trends of what they call them gastro area. In Colombia it is host wives You have made female talent visible in a world of men in charge. What emerges new is the consensus that the gastro cooperation It would make it easier for these and other actors to join, so gastronomy is one of those new tools that are so badly needed to accelerate cooking’s compliance with the Sustainable Development Goals.

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Source elpais.com

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