The future of sustainable gastronomy at the chefs' table

Sustainability is an unavoidable topic for chefs around the world and the increasing demands of customers have led to a growing demand for authentic and quality products. To discuss the economic importance of the food industry and the industries it impacts, such as agriculture, livestock farming and fishing, Forbes Portugal and O Jornal Económico, in partnership with Turismo de Portugal, TSF and JN, will bring together several experts who will share their views on the topic.

The conference “Chefs, Economy and Sustainability – A Global Dialogue at the Table”, which will be held today, February 24, starting at 3:00 pm, in Porto, will feature the special participation of Peruvian chef Virgílio Martínez, from the Central restaurant, distinguished as the best restaurant in the world in the most recent World's 50 Best Restaurants ranking. The entrance to this event will be a conversation between this chef and former minister Miguel Poiares Maduro.

“Gastronomy is one of the few areas of life that is transversal to everything: it is an economic lever (almost 20% of GDP is directly or indirectly linked to gastronomy), a reflection of a country’s history and a map of its territory, a meeting point and a place for socialising, inspiration and expression of various forms of art. This conference starts from this totality of gastronomy to discuss its economic, social and cultural importance and, through this, the role it can play in some of today’s major challenges, which is why he is not only one of the best chefs in the world, but also one of those who most reflects on the role of sustainability. To this end, the starting point is chefs and, in particular, those who focus on gastronomy beyond the simple act of eating. Virgílio Martínez is a visionary and it is a unique opportunity to be able to listen to him and put him in dialogue with Portuguese chefs and entrepreneurs”, Miguel Poiares Maduro told Jornal Económico.

Martínez is known for being a passionate advocate of Peruvian gastronomy and sustainability. He promotes the use of local and seasonal ingredients, collaborating with small producers and farmers to ensure the quality and authenticity of his dishes. The event will also bring together some of the world’s most prestigious chefs, such as the Portuguese Rui Paula, Marlene Vieira, João Rodrigues and Henrique Sá Pessoa, to promote a debate on sustainability and the best international and national gastronomic practices.

In a second moment, we will have a panel dedicated to sustainable catering, with Ana Alcobia, vice-president of Time Out Market Iberia, and also Luís Pedro Martins, from Turismo do Porto e Norte de Portugal, Diogo Miranda, CEO of Central Restaurant & Portfolio, and chef Vasco Coelho Santos.

The conference will also feature the participation of António Ponte, director of the Soares dos Reis Museum, and Lídia Monteiro, Board Member of Turismo de Portugal. “I believe it will bring about a reflection on the impact of gastronomy on its value network, which involves local products, traditions, culture, innovation and talent”, Lídia Monteiro told Jornal Económico.

The event will close with Pedro Machado, Secretary of State for Tourism. The following day, at the Alfândega do Porto Congress Centre, the second edition of the Michelin gala will take place, with a dinner coordinated by Portuguese chefs. The ceremony will be broadcast live on the Michelin Guide's Facebook and YouTube channels.

According to a study by the European Consumer Organisation (BEUC), two thirds of consumers are willing to change their eating habits for environmental reasons. Planning our consumption is the best way to contribute to a more sustainable future.