4th Solidarity and Sustainability Dinner Raises €36,030 for DANA Victims and Vulnerable Families in Gipuzkoa

Organized by the Department of Sustainability of the Gipuzkoa Provincial Council, in collaboration with Mahaia Kolektiboa and the Basque Culinary Center, the 4th edition of the Solidarity and Sustainability Dinner gathered over 100 representatives from Gipuzkoa’s economic, institutional, and social sectors. This year, 50% of the funds raised will support food banks in areas affected by the DANA, while the remainder will benefit the Gipuzkoa Food Bank, which aids approximately 20,000 residents in need.

A Commitment to Sustainability and Solidarity

The event aligns with the European Week for Waste Reduction, emphasizing the fight against food waste and raising awareness about its impact. José Ignacio Asensio, Gipuzkoa's Deputy for Sustainability, highlighted the urgency of addressing the 127,000 tons of food waste generated annually in the region, stressing the dual importance of sustainability and solidarity.

“This initiative supports local families while extending a hand to the victims of the DANA in Valencia, showcasing Gipuzkoa’s values in times of need,” said Asensio.

A Collaborative Culinary Effort

Chefs from the Mahaia Kolektiboa — including Roberto Ruiz (HIKA), Gorka Arcelus (Agorregi), Aitor Arregi (Elkano), Igor Arregi (Kaia), and Xabier Gorrotxategi (Casa Julián) — curated a sustainable menu for the evening. With the active involvement of the Basque Culinary Center, the event surpassed expectations, raising 33% more than last year.

Key Highlights

• Total Funds Raised: €36,030 (an increase of €8,910 from 2023).
• Donation Allocation:
  • 50% to food banks in DANA-affected areas.
  • 50% to the Gipuzkoa Food Bank.

Belén Méndez de Vigo, President of the Gipuzkoa Food Bank, praised the event as a tradition born during the pandemic that continues to inspire.

Gastronomy as a Driver of Change

Joxe Mari Aizega, General Director of the Basque Culinary Center, underlined the institution’s dedication to using gastronomy as a tool for social and environmental progress:

“Initiatives like this reaffirm our belief in the power of sustainable and inclusive gastronomy. Together, we can fight food waste while supporting those who need it most.”

A Call to Action

Globally, one-third of food produced is wasted, with devastating environmental and economic consequences. Events like the Solidarity and Sustainability Dinner exemplify the collaborative spirit needed to address these challenges and foster a more equitable and sustainable future for all.