About This Project

Yvonne Colomer

Triptolemos Foundation Director


On the occasion of the  III Congress on “Gastronomy and Health” held in Zaragoza, in their speech Triptolemos Foundation for the development of the food system, reflects on “Sustainability, Food System and Gastronomy”.


If we refer to Sustainability: food production (agriculture, livestock and fisheries) is what produces the most pollution and consumes the most natural resources. As an example, 70% of worldwide water consumption corresponds to agriculture. At this point almost nobody questions the need for sustainable production and consumption: “produce more with less resource and in a sustainable manner”.


Triptolemos Foundation understands the Food Systen as a multivariate, transversal, complex and articulated system: the economy, agri-food policies (legislation, international trade …), availability (production, resources, nutrition, health, transformation …), knowledge and the culture (gastronomy, formation, beliefs, consumption …) are the matrix vectors of this polyhedral fractal system. The Triptolemos Foundation highlights the need to find a stable balance of the global food system in which all the people involved and in the different geographical areas participate.

If we refer to Gastronomy, Triptolemos Foundation demonstrates with data (see attached table) the quantitative impact of creative original cuisine, does not have an important influence on the diet of the population. However, the great chefs do create food trends, influence food habits of the population, culinary and gastronomic practice.

We note that creative cuisine does not significantly feed the population, from a quantitative point of view (number of meals served per day) but can act as an ideology within the food system because it has credibility, as long as it maintains its status.

The study referred to in the table is 15 years old, but as a concept it is solid. The data is prior to the economic crisis (2007) and therefore optimistic, and if we still doubt the results, in the right column we have multiplied by 10 (a logarithmic cycle), and the result continues to give an irrelevant weight value of creative cuisine, in the daily diet of the population. Este mensaje de la gastronomía como referente, se inicia ya con la elección de la receta. Los ingredientes y el proceso culinario deben integrar la sostenibilidad (productos de proximidad, pocos desperdicios, simplicidad tecnológica…) y los aspectos de salud. Ya que como ustedes saben, si bien la salud se construye sobre la dieta global, cada plato es una pieza de su construcción.


Feeding as a biological necessity is not only a technological challenge of having enough calories and food and also maintaining an adequate nutritional balance, but is also an act where emotion (sensitive perceptions) and culture (beliefs, religion, training …) have a prominent role.

Spain is a power in the field of gastronomy and therefore all those involved have a global responsibility.

It is recommended that gastronomy participates in the scientific and divulgation studies, from the science of physiology of the senses and nutrition, to the elaboration of appetizing recipes. All this balanced with the recommendations of health and sustainability, which are made by the scientific institutions and competent authorities. In this sense the Spanish university studies have already paid attention to gastronomy, and they have already begin to offer different degrees, masters, postgraduate courses around the gastronomic sciences in various public and private universities.

Triptolemos Foundation for agri-food development since 2002 collaborates in the optimization and articulation of the functioning of the food system, so that it results in the greater availability and quality of food, in confidence and dignity, in an environment of global sustainability, in the conviction that there can be no sustainable and socially balanced development if, at the base, the global food system does not maintain a balance between the people involved.