{"id":53837,"date":"2022-05-11T18:02:36","date_gmt":"2022-05-11T16:02:36","guid":{"rendered":"https:\/\/fundesplai.org\/informa-t\/sense-categoria\/the-video-of-the-conference-practices-for-sustainable-restoration-is-now-available-on-the-fundesplai-youtube-channel\/"},"modified":"2022-05-11T18:02:36","modified_gmt":"2022-05-11T16:02:36","slug":"the-video-of-the-conference-practices-for-sustainable-restoration-is-now-available-on-the-fundesplai-youtube-channel","status":"publish","type":"post","link":"https:\/\/fundesplai.org\/en\/informa-t\/news\/the-video-of-the-conference-practices-for-sustainable-restoration-is-now-available-on-the-fundesplai-youtube-channel\/","title":{"rendered":"The video of the conference “Practices for sustainable restoration” is now available on the Fundesplai YouTube channel"},"content":{"rendered":"

Last Monday, May 9, chef Susana Arag\u00f3n and B\u00e1rbara Atie, expert in sustainable restoration of the company “Te lo sirvo verde”, offered the conference “Practices for sustainable restoration”,<\/strong> at the Fundesplai Training Center.<\/p>\n

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Last Monday, May 9, chef Susana Arag\u00f3n and B\u00e1rbara Atie, expert in sustainable restoration of the company “Te lo sirvo verde”, offered the conference “Practices for sustainable restoration”,<\/strong> at the Fundesplai Training Center.<\/p>\n

English version<\/strong><\/em><\/a><\/p>\n

The first part of the day focused on the importance of introducing sustainable practices in restaurants<\/strong>. B\u00e1rbara Atie, an expert from the sustainable catering consultancy “Te lo sirvo verde”,<\/a> pointed to the current food model<\/strong> as one of the great problems facing planet earth, since it causes serious consequences such as deforestation<\/strong>, loss of biodiversity<\/strong>, excessive generation of waste<\/strong> or food waste<\/strong>.<\/p>\n

\"Barbara-Atie-Restoration-Sustainable\"<\/p>\n

Image: B\u00e1rbara Atie during her speech at the Fundesplai Training Center.<\/strong><\/p>\n

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<\/strong> consumption of vegetables, fruits, legumes and nuts and<\/strong> reducing<\/strong> the consumption of animal protein<\/strong>. The expert also advised the use of reusable<\/strong> products to the detriment of the use of single-use products to reduce the polluting impact of restaurants.<\/p>\n

\"Susana-Arag\u00f3n-chef\"<\/p>\n

Image: chef Susana Arag\u00f3n used artichokes from El Prat during her live cooking session.<\/strong><\/p>\n

The owner and chef of the C\u00e8NTRIC Gastro<\/a> restaurant, Susana Arag\u00f3n, culminated the event with a live reuse cooking session.<\/strong> The main ingredient was the artichoke from El Prat<\/strong>, a star product of proximity and coming directly from the Baix Llobregat Agricultural Park<\/a>. Arag\u00f3n reflected on the multiple properties of artichoke<\/strong>. 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.<\/p>\n

The chef also explained the philosophy followed by the C\u00e8NTRIC Gastro restaurant, based on the development of a menu of dishes that bets on local and seasonal products<\/strong>, such as carfoxes, chicken pota blava from Prat de Llobregat or asparagus from Gav\u00e0; the promotion of a circular economy<\/strong> and commitment to comply with the Sustainable Development Goals – 2030 Agenda<\/a>.<\/strong><\/p>\n