Creative cuisine as an ideologist of the Food System
On the occasion of III Congress on “Gastronomy and Health”held in Zaragoza, in their speech Triptolemos Foundation for the development of the food system, reflects on the “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 resources and in a sustainable manner”.