The conference will be next Monday, May 9, at 11:00 a.m., at the Fundesplai Training Center, and can be followed bothin person and online.
The conference will be next Monday, May 9, at 11:00 a.m., at the Fundesplai Training Center, and can be followed both in person and online.
Important notice: Registration to attend this event in person is now closed, but it can also be followed live virtually. Those interested in following the conference online, can write an email to euro.projects@fundesplai.organd they will receive the access link.
How can we generate actions that work to reduce food losses and waste in restaurants?, this will be the main question that will drive the conference “Practices for sustainable restoration”, a day that is part of the cycle of conferences organized by the European project EUKI: Parem Taula pel Clima. The event will feature two main guests: Bárbara Atie , member of the sustainable catering company ” Te lo sirvo verde” and chef Susana Aragón, owner of the CèNTRIC Gastro restaurant, located in El Prat de Llobregat.
The first block of the day will be headed by Bárbara Atie, who will offer a presentation where she will address the importance of betting on a more environmentally friendly restoration management model, providing examples of various actions and best practices from “Te lo sirvo verde”.
The second part of the event will be led by chef Susana Aragón, who will offer a live cooking session. The recipe chosen to cook at the moment will be a trilogy of pumpkins from the Baix Llobregat Agricultural Park and a creamy rice with seasonal vegetables. In addition, he will also explain his culinary philosophy, based on the search for the roots of the product and the simple and tasty bases that enhance the authenticity of the raw material.
Activity belonging to the EUKI project “Parem Taula pel Clima”.
This project is supported by the European Climate Initiative (EUKI) of the Federal Ministry of Economic Affairs and Climate Action of the Government of Germany.