The congress will take place on Monday, the 9th of May, at 11.00 h, at Fundesplai’s training centre (Centre de Formació de Fundesplai), and it can be also followed online.
Important notice: Registration to attend this event in person is already closed, yet it can be followed live virtually. If you are interested in following the conference, please send an email to euro.projects@fundesplai.org to receive the corresponding link.
How can we generate actions that proceed along the line of reduce the loss and waste of food in restaurants? This will be the main question driving the conference «Practices for a sustainable restaurant business», a congress that belongs to the cycle of conferences organized by the European project EUKI: Climate action to the table. The event will feature two main guests: Bárbara Atie, member of the sustainable catering company «Te lo sirvo verde» (I serve it green) and chef Susana Aragón, owner of the restaurant CèNTRIC Gastro, located in El Prat de Llobregat.
The first part of the day will be directed by Bárbara Atie, who will offer a presentation on the importance of supporting a restaurant management model that is more respectful with the environment; to do so, she will provide examples of various recommended actions and practices from “Te lo sirvo verde”.
The second part of the act will be run by chef Susana Aragón, who will offer a live cooking session. She will cook right at the spot a couple of recipes: a trilogy of pumpkins from the Parc Agrari del Baix Llobregat (the agrarian park in Baix Llobregat) and a creamy rice with seasonal vegetables. Furthermore, she will also explain her culinary philosophy, based on the search for each product’s roots and on simple, flavourful bases that enhance the authenticity of the feedstock. «»
This project is supported by the Federal Ministry of Economic Affairs and Climate Action of the European Climate Initiative (EUKI).