13th Sustainability Day Promotes Circular Gastronomy
Hosted by BCC Innovation in collaboration with the Gipuzkoa Provincial Council and the Biodiversity Foundation, the 13th Sustainability Day focused on the theme "Circular Gastronomy: Closing the Cycle of Sustainable Food." The event brought together researchers, chefs, educators, and entrepreneurs to address societal challenges and explore innovative solutions for a more sustainable gastronomy sector.
Opening Remarks
The day was inaugurated by José Ignacio Asensio, Gipuzkoa’s Deputy for Sustainability, and Cinta Lomba, a sustainability researcher at BCC Innovation. Both highlighted the critical role gastronomy plays in fostering environmental and societal well-being.
Highlights from the Day
Keynote on Circular Economy Opportunities
- Alejandro Dorado, Commissioner for Circular Economy at the Ministry for Ecological Transition, delivered a keynote titled "Opportunities in the Field of Circular Economy," emphasizing ecological transition, biodiversity crisis mitigation, and sustainable agricultural practices.
Panel: Ecosystem Creation and Circular Business
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A panel featuring Ainara Martínez (Mondragon University), Montse Guerrero (SODENA Navarra), Iñigo Arozarena (University of Navarra), and Sara Aguado (IHOBE) discussed topics such as:
- Ecodesign and its role in gastronomy.
- Nurturing and incentivizing collaborative ecosystems.
- Practical strategies for advancing circular economy practices in food and hospitality.
Dialogue: Food Heritage and Conviviality
- Jenny L. Hermann (Panthéon-Sorbonne University) and Raúl Matta (Institut Lyfe Research Center) shared insights on Convivium, a project reimagining culinary heritage through sustainable activities like gardening and cooking, fostering inclusive and resilient communities.
Showcasing Circular Economy in Gastronomy
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The session "Circular Economy in Action" featured inspiring case studies:
- Joan Capilla (L'Agadir): Sustainable culinary innovations.
- Ana Marcos (Panduru): Reducing food waste through upcycling.
- Ganix Berazadi (Ekolio): Leveraging technology for eco-conscious practices.
- Javier Jiménez (Effiwaste): Solutions for waste management in restaurants.
Sustainability Through Culinary Tradition
The Gastronomic Contest of Tradition and Sustainability celebrated seasonal and zero-waste recipes. Finalists included:
- Pablo Boillos, with "Pochas y Cordero," a reinterpretation of a Navarrese classic (winner).
- Iván Cubillo, with "Garbanzos 'Casa Pedro' with Boletus, Cabbage, and Turnip."
Closing the Day
The event concluded with a showcooking session by Nahuel Pazos (BCC Innovation), who demonstrated the holistic use of carrots, including:
- Roasted carrot hummus.
- Pesto made from carrot greens.
- Lacto-fermented carrot.
- Crispy carrot garnish.
Looking Ahead
The 13th Sustainability Day reaffirmed the importance of collaboration, innovation, and tradition in building a sustainable future for gastronomy. By embracing circular practices, the sector can reduce waste, honor culinary heritage, and create a more inclusive and resilient food system.