Here at the SRA, we’re always looking for ways to help our 8,000 members to lead as well as feed. Recent campaigns such as oneplanetplate.org have shown what a great opportunity we have collectively to let people all over the world use the power of their appetites wisely. We need to grab this chance now, and to do so we need to look as widely as possible for ideas.
We’re interested in the role chefs and restaurants can play in sustainable development and want to inspire others to coordinate local efforts. We believe we’ve got the tools to share to help chefs, restaurateurs, and food citizens all over the world lean in and be part of building a better food system. If this sounds interesting, we’d love to see you in Bilbao!
Gastronomy plays a huge role in global food trends and movements. Top chefs have the power to influence and make real change happen. It is also the area of the food industry where there are often high expectations and progressive thinking can flourish.
Which is why we’re so delighted to be partnering with Basque Know How Foundation to create the first Sustainable Development & Gastronomy symposium, being held just ahead of this year’s World’s 50 Best Restaurants in Bilbao. We’ll be discussing some of the trickiest questions in the sector at the moment, such as when do we need to stop eating meat? Is there any such thing as a sustainable restaurant? Is circular economy possible within the food industry? What does culinary biodiversity actually look like?
No business is unaffected by current and potential future sustainability challenges. For this reason, we believe that it is essential to bring together chefs, restaurateurs, suppliers and researchers to discuss what the future of food might look like, and how we shape it.
We think it’s going to be a unique opportunity to meet, discuss, question and progress valuable solutions to the growing number of business challenges as well as contribute to the sustainable development agenda and goals.