The sustainability concept arose with a strong sectorial vision, focused on the conditions that countries in development process had to comply with to ensure that their own economic progress won’t threat everybody´s future quality of life.

Quickly it was evident that sustainability responsibility corresponded first to the already developed countries, those which are an example and inspiration for the rest of the world. And there we come to the current concept of sustainability, where the impact of the activity is a global responsibility and becomes a precondition to the activity itself.

Gastronomy, vital and emotional activity, is an essential and principal vector of sustainability. Haute cuisine, example and leader on food, has a moral obligation to position itself, commit itself and lead the movement for a sustainable gastronomy.