Sustainable gastronomy
Don Rafael Ansón Oliart, Presidente de La Academia Iberoamericana de Gastronomía
Archivo Excelencias
The coronavirus pandemic is the greatest health crisis we have experienced in our recent history. In recent weeks, there has been a change in the population's mentality, and one of the most moving aspects of this change is the feeling of solidarity that has been awakened, especially in gastronomy.
Society has mobilized to get food to those who need it most, because the most basic thing is to ensure that everyone receives adequate food. We must not forget that it is also important to guarantee food in the future. And to do this we must put all our efforts into protecting the environment and continue to defend the values of sustainable food.