Gipuzkoa Shows Solidarity in Times of Crisis: The Solidarity Dinner Will Also Support DANA Victims
The Department of Sustainability, the Food Bank of Gipuzkoa, Basque Culinary Center, and the Mahaia chefs’ collective are inviting citizens to join a solidarity and sustainability initiative aimed at creating a more just and resource-conscious Gipuzkoa. The event will take place on November 20 at 20:00 and aims to raise funds for the Food Bank’s work in Gipuzkoa as well as support victims of the recent DANA disaster, highlighting collective commitment to fighting food poverty and addressing climate emergencies. José Ignacio Asensio, from the Department of Sustainability, stated, “Situations like the recent DANA disaster in Valencia remind us of the importance of solidarity and mutual support in difficult times. In Gipuzkoa, we waste 127,000 tons of food annually, which not only represents a huge economic and environmental cost but also a missed opportunity to help those in need.”
The fourth edition of the Solidarity and Sustainable Dinner, organized by the Department of Sustainability, Basque Culinary Center, and the Mahaia chefs, is designed to raise awareness about food waste while raising funds for the Food Bank of Gipuzkoa. In light of the recent DANA catastrophe in Valencia, 50% of the funds raised will be donated to the Food Bank of Valencia to assist those affected by the disaster. This event will be held on November 20 at Basque Culinary Center, during the European Week for Waste Prevention and just before the big food collection event for the Food Bank of Gipuzkoa. José Ignacio Asensio, Belén Méndez de Vigo (president of the Food Bank of Gipuzkoa), Joxe Mari Aizega (director of Basque Culinary Center), and the chefs from the Mahaia collective (Roberto Ruiz, Paul Arrillaga, Juan Carlos Caro, Gorka Txapartegi, Gorka Arcelus, and Xabier Gorrotxategi) have called on the public to join this cause.
Worldwide, about one-third of food intended for human consumption is wasted. In Gipuzkoa, food waste represents an ethical, economic, and environmental challenge impacting the entire agri-food chain. The Solidarity and Sustainable Dinner not only aims to raise funds but also seeks to raise awareness about the need to change habits and take collective responsibility in reducing food waste. As José Ignacio Asensio highlighted, “Situations like the recent DANA disaster in Valencia remind us of the importance of solidarity and mutual support in difficult times. In Gipuzkoa, 127,000 tons of food are wasted annually, which not only has a huge economic and environmental cost but also represents a missed opportunity to help those in need. Through this initiative, we invite citizens to join and contribute, raising awareness of this issue and fostering a collective commitment to strengthen collaboration between institutions, citizens, and the Food Bank in a joint effort to support those most in need.”
How to Participate in Gipuzkoa’s Solidarity Dinner and Support Those in Need
The dinner provides an opportunity to enjoy the best gastronomy while contributing to a crucial cause in the fight against food poverty. With a focus on sustainability, the menus will be made using locally sourced products, following eco-friendly and zero-food-waste principles. To participate, registration is required by emailing [email protected] and making a minimum contribution of 150 euros per person. Funds will be directly deposited into the Food Bank of Gipuzkoa’s account at Kutxabank: ES54 2095 5060 11 1062014716. A portion of the money raised will also go towards assisting those affected by the recent DANA disaster in Valencia.
20,000 People Served in Gipuzkoa
Currently, the Food Bank of Gipuzkoa assists around 20,000 people in the region, highlighting the urgent need for support amid rising social inequality. Belén Méndez de Vigo, president of the Food Bank, expressed gratitude to the participants and collaborators of the Solidarity Dinner: “For our bank, the Solidarity Dinner is a vital source of income, as many families depend on our food distribution to survive. Moreover, this year, the contribution is more important than ever, as we are not only helping locally but also providing assistance to those affected by the DANA disaster in Valencia. This support will be channeled through our state federation of Food Banks, with whom we have been coordinating from the very beginning to ensure that the help we provide reaches those who need it most.”
Joxe Mari Aizega, director of Basque Culinary Center, reaffirmed the importance of the collaboration between gastronomy and sustainability: “Basque Culinary Center is committed to providing solutions to current challenges and continuing to highlight the transformative power of gastronomy. For us, it is a true honor to collaborate once again, for the fourth consecutive year, with the Food Bank of Gipuzkoa. Supporting this great cause in favor of the most vulnerable people and fighting food waste is essential in today’s context. In times when we need the solidarity and commitment of the entire community, this collaboration becomes even more significant and necessary.”