Next Tuesday, Casa América, the Ibero-American Academy of Gastronomy, and 30 Cumbre-Cimehira Iberoamericana will present at the Palacio de Linares starting at 10 a.m. the event The New Ibero-American Gastronomy of the 21st Century on the Road to the Madrid Summit.
In recent years, Ibero-America has positioned itself on the international stage due to its varied raw materials, with quality food and beverages, its culinary heritage, and its renowned creative chefs. But it is also important to highlight the efforts being made to promote a more sustainable and respectful sector, both towards people and the environment.
The New Gastronomy of the 21st Century must go a step further and promote not only the satisfaction of eating, prioritizing important aspects such as health, sociability, solidarity, or sustainability, aspects in which food plays a crucial role. Ibero-America is leading this vision of change, with chefs increasingly committed to the environment, awareness campaigns to protect the environment, social initiatives that promote human and professional development, humanitarian aid networks that help alleviate hunger, or innovation and research projects in the gastronomic sector.
This is a commitment that involves the entire food chain, from agri-food production to the food and beverage industry, distribution, commerce, and hospitality. Ultimately, it also involves the final consumer, who has the ability to influence the market with their purchasing and consumption decisions.
After a few words from León de la Torre, General Director of Casa de América; Rafael Ansón, President of the Ibero-American Academy of Gastronomy; and Andrés Allamand, Ibero-American Secretary General, there will be a round table discussion featuring José Manuel Ávila, General Director of the Spanish Foundation of Nutrition; Cléo Costa, journalist and consultant specializing in tourism and gastronomy; Pepa Muñoz, chef and owner of Qüenco de Pepa and responsible in Spain for the NGO World Central Kitchen; Andrea García, Marketing and Sales Director at Infinito Delicias; and Miguel Ángel Méndez, CEO and chef of the restaurant Ayawaskha and the quality seal Raíz Ecuador. The discussion will be moderated by Rafael Ansón, President of the Ibero-American Academy of Gastronomy.
