Last Monday, May 9, chef Susana Aragón and Bárbara Atie, expert in sustainable restoration of the company “Te lo sirvo verde”, offered the conference “Practices for sustainable restoration”, at the Fundesplai Training Center.
Last Monday, May 9, chef Susana Aragón and Bárbara Atie, expert in sustainable restoration of the company “Te lo sirvo verde”, offered the conference “Practices for sustainable restoration”, at the Fundesplai Training Center.
The first part of the day focused on the importance of introducing sustainable practices in restaurants. Bárbara Atie, an expert from the sustainable catering consultancy “Te lo sirvo verde”, pointed to the current food model as one of the great problems facing planet earth, since it causes serious consequences such as deforestation, loss of biodiversity, excessive generation of waste or food waste.
Image: Bárbara Atie during her speech at the Fundesplai Training Center.
Atie provided all those measures that a restaurant can apply to be more respectful with the environment. When designing a healthier and more sustainable menu of dishes, several elements to take into account were highlighted, such as betting on local foods, promoting the consumption of vegetables, fruits, legumes and nuts and reducing the consumption of animal protein. The expert also advised the use of reusable products to the detriment of the use of single-use products to reduce the polluting impact of restaurants.
Image: chef Susana Aragón used artichokes from El Prat during her live cooking session.
The owner and chef of the CèNTRIC Gastro restaurant, Susana Aragón, culminated the event with a live reuse cooking session. The main ingredient was the artichoke from El Prat, a star product of proximity and coming directly from the Baix Llobregat Agricultural Park. Aragón reflected on the multiple properties of artichoke. Normally, only the heart is used, but many other dishes can also be prepared using their stems or leaves, such as fillings for croquettes, gyozes or rice broths.
The chef also explained the philosophy followed by the CèNTRIC Gastro restaurant, based on the development of a menu of dishes that bets on local and seasonal products, such as carfoxes, chicken pota blava from Prat de Llobregat or asparagus from Gavà; the promotion of a circular economy and commitment to comply with the Sustainable Development Goals – 2030 Agenda.
- Catch up on the conference here:
- Conference in original version.
- Conference with simultaneous translation in Catalan.
- Conference with simultaneous translation in English.
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.