{"id":53834,"date":"2022-05-11T17:55:47","date_gmt":"2022-05-11T15:55:47","guid":{"rendered":"https:\/\/fundesplai.org\/informa-t\/sense-categoria\/the-video-from-the-conference-practices-for-a-sustainable-restaurant-business-is-now-available-on-fundesplais-youtube-channel\/"},"modified":"2022-05-11T17:55:47","modified_gmt":"2022-05-11T15:55:47","slug":"the-video-from-the-conference-practices-for-a-sustainable-restaurant-business-is-now-available-on-fundesplais-youtube-channel","status":"publish","type":"post","link":"https:\/\/fundesplai.org\/en\/informa-t\/uncategorized\/the-video-from-the-conference-practices-for-a-sustainable-restaurant-business-is-now-available-on-fundesplais-youtube-channel\/","title":{"rendered":"The video from the conference &#8220;Practices for a sustainable restaurant business&#8221; is now available on Fundesplai&#8217;s YouTube channel"},"content":{"rendered":"<p class=\"intro\"><strong>Last Monday, 9<sup>th<\/sup> of May, chef Susana Arag\u00f3n and B\u00e1rbara Atie, an expert in sustainable catering from the company \u00abTe lo sirvo verde\u00bb (I serve it green), ran the conference \u00abPractices for a sustainable restaurant business\u00bb at Fundesplai&#8217;s training centre (Centre de Formaci\u00f3 Fundesplai).<\/strong><\/p>\n<p>The first part of the day was focused on the importance of <strong>introducing sustainable practices in restaurants<\/strong>. B\u00e1rbara Atie, an expert from the consultancy on sustainable catering \u00abTe lo sirvo verde\u00bb, pointed out that the <strong>current food model<\/strong> is one of the main problems our planet faces: it causes serious consequences, such as <strong>deforestation<\/strong>, <strong>loss of biodiversity<\/strong>, <strong>excessive generation<\/strong> waste and food waste.<\/p>\n<p><img decoding=\"async\" class=\" size-full wp-image-8864\" src=\"https:\/\/fundesplai.org\/test-joomla\/wp-content\/uploads\/sites\/26\/2022\/05\/1652110381884-scaled.jpeg\" alt=\"1652110381884\" width=\"100%\" height=\"NaN\"><\/p>\n<p class=\"text-petit\"><strong>Image: B\u00e1rbara Atie during her speech at the Centre de Formaci\u00f3 de Fundesplai<\/strong><\/p>\n<p>Atie came up with all the measures that a restaurant should apply to become more environmentally friendly. She stated that, when designing a healthier and more sustainable menu, it is necessary to consider several elements, such as <strong>supporting local foods<\/strong>; <strong>encouraging the consumption of vegetables, fruits, legumes and nuts<\/strong>; and <strong>reducing the consumption of animal protein<\/strong>. Furthermore, the expert advised the use of <strong>reusable<\/strong> products to the detriment of the use of disposable products, so the polluting impact of restaurants is reduced.<\/p>\n<p><img decoding=\"async\" class=\" size-full wp-image-8869\" src=\"https:\/\/fundesplai.org\/test-joomla\/wp-content\/uploads\/sites\/26\/2022\/05\/1652107140068-01-scaled.jpeg\" alt=\"1652107140068 01\" width=\"100%\" height=\"NaN\"><\/p>\n<p class=\"text-petit\"><strong>Image: chef Susana Arag\u00f3n chose artichokes from El Prat during her live cooking session.<\/strong><\/p>\n<p>The owner and chef of the <a href=\"https:\/\/centricgastrobar.com\/\">C\u00e8NTRIC Gastro<\/a> restaurant, Susana Arag\u00f3n, ended the event sharing ideas for <strong>re-use cooking<\/strong>. In this cooking session, the main ingredient she used was the artichoke from El Prat (&#8220;la <strong>artichofa del Prat<\/strong> &#8220;), a local star product that comes straight from the <a href=\"https:\/\/parcagrari.cat\/\">Parc Agrari del<\/a> Baix Llobregat (the agrarian park in Baix Llobregat). Arag\u00f3n reflected on the <strong>multiple properties of the artichoke<\/strong>. Often, we only use its heart, but it is possible to cook many other dishes using its stalks or its leaves, such as stuffing for croquettes or gyoza, or to prepare some broth to cook rice.<\/p>\n<p>The chef also explained the philosophy of the C\u00e8NTRIC Gastro restaurant. It is based on producing a menu whose dishes focus on <strong>local and seasonal products<\/strong>, such as artichokes, blue-legged chicken from El Prat de Llobregat (&#8220;chicken pota blava&#8221;), or asparagus from Gav\u00e0. It is also based on the <strong>promotion of circular economy<\/strong> and the <strong>commitment to meet the <a href=\"https:\/\/www.diba.cat\/en\/web\/ods\/que-son-els-ods\">Sustainable Development Goals &#8211; Agenda 2030<\/a>.<\/strong><strong><br \/><\/strong><\/p>\n<p>Find the whole conference here:<\/p>\n<p>\u2022 Video <a href=\"https:\/\/www.youtube.com\/watch?v=9tBZS8aeCAU\"><strong>in original version<\/strong><\/a>.<\/p>\n<p>\u2022 Video with <a href=\"https:\/\/www.youtube.com\/watch?v=gixD4cMiLXA\"><strong>simultaneous interpretation into Catalan<\/strong><\/a>.<\/p>\n<p>\u2022 Video with <a href=\"https:\/\/www.youtube.com\/watch?v=uPotIw-SwrU\"><strong>simultaneous interpretation into English<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last Monday, 9th of May, chef Susana Arag\u00f3n and B\u00e1rbara Atie, an expert in sustainable catering from the company \u00abTe lo sirvo verde\u00bb (I serve it green), ran the conference \u00abPractices for a sustainable restaurant business\u00bb at Fundesplai&#8217;s training centre (Centre de Formaci\u00f3 Fundesplai). The first part of the day was focused on the importance [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-53834","post","type-post","status-publish","format-standard","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The video from the conference &quot;Practices for a sustainable restaurant business&quot; is now available on Fundesplai&#039;s YouTube channel - Fundesplai<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fundesplai.org\/en\/informa-t\/uncategorized\/the-video-from-the-conference-practices-for-a-sustainable-restaurant-business-is-now-available-on-fundesplais-youtube-channel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The video from the conference &quot;Practices for a sustainable restaurant business&quot; is now available on Fundesplai&#039;s YouTube channel - Fundesplai\" \/>\n<meta property=\"og:description\" content=\"Last Monday, 9th of May, chef Susana Arag\u00f3n and B\u00e1rbara Atie, an expert in sustainable catering from the company \u00abTe lo sirvo verde\u00bb (I serve it green), ran the conference \u00abPractices for a sustainable restaurant business\u00bb at Fundesplai&#8217;s training centre (Centre de Formaci\u00f3 Fundesplai). The first part of the day was focused on the importance [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fundesplai.org\/en\/informa-t\/uncategorized\/the-video-from-the-conference-practices-for-a-sustainable-restaurant-business-is-now-available-on-fundesplais-youtube-channel\/\" \/>\n<meta property=\"og:site_name\" content=\"Fundesplai\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-11T15:55:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fundesplai.org\/test-joomla\/wp-content\/uploads\/sites\/26\/2022\/05\/1652110381884-scaled.jpeg\" \/>\n<meta name=\"author\" content=\"Alfons Valle\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alfons Valle\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/fundesplai.org\\\/en\\\/informa-t\\\/uncategorized\\\/the-video-from-the-conference-practices-for-a-sustainable-restaurant-business-is-now-available-on-fundesplais-youtube-channel\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/fundesplai.org\\\/en\\\/informa-t\\\/uncategorized\\\/the-video-from-the-conference-practices-for-a-sustainable-restaurant-business-is-now-available-on-fundesplais-youtube-channel\\\/\"},\"author\":{\"name\":\"Alfons Valle\",\"@id\":\"https:\\\/\\\/fundesplai.org\\\/en\\\/#\\\/schema\\\/person\\\/c0e9e7466bb8ac06f5264324a6109733\"},\"headline\":\"The video from the conference &#8220;Practices for a sustainable restaurant business&#8221; 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