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24 junio 2024

Zaragoza starts twelve months of activities as Iberoamerican Capital of Sustainable Gastronomy

At the launching ceremony, held this morning in Madrid, the digital recipe book was unveiled, in which 18 Ibero-American chefs have collaborated, reinterpreting different dishes using Aragonese agri-food products. The establishments in Zaragoza will be able to certify themselves as spaces committed to sustainability and the reduction of the carbon footprint with a distinctive seal, materialized in a piece of ceramic from Teruel. Translated with www.DeepL.com/Translator (free version)

Zaragoza inaugurates its title of Ibero-American Capital of Sustainable Gastronomy with the presentation of a recipe book, the official website and the accrediting seal for the city’s establishments. This morning, the inauguration of the Aragonese capital as the Ibero-American epicenter of gastronomy, sustainability and tourism was held in Madrid. The event, which was attended by national and international media, as well as representatives of diplomatic delegations and Ibero-American entities, was attended by the Deputy Mayor of Zaragoza, Sara Fernández; the Director General of Tourism of the Government of Aragon, Gloria Pérez; the head of Sponsorship of Alimentos de Aragón, Susana Escobar; and the President of the Ibero-American Academy of Gastronomy (AIGB), Rafael Ansón.

In this way, a recipe book has been presented in society in which eighteen chefs from Costa Rica, United States, Spain, Dominican Republic, Mexico, Paraguay and Venezuela have created new dishes or have reinterpreted their own using Aragonese products. Likewise, during this week the contents and programs of the Capital of Aragon will be updated on the website created for this purpose: www.zaragozagastronomiasostenible.es. In addition, the distinctive made with ceramics from Teruel that will serve as accreditation of the AIGB Seal, aimed at establishments in Zaragoza, which certifies the commitment and concrete actions in favor of sustainability and the reduction of the carbon footprint has also been shown.

The Deputy Mayoress and Councilor for Culture and External Projection of Zaragoza, Sara Fernández, stressed the importance of hosting the Capital, given that “it strengthens ties with Latin America, highlights the quality of our products, works as recognition of the excellent work of the hospitality and tourism sector of our city, and represents a firm commitment by society as a whole to sustainability and the environment”. To this end, “different orchestrated contents have been programmed within three pillars: sustainability, gastronomy and production chain”, said Fernández, who explained the objectives of associating the image of the city and its professionals as a “sustainable gastronomic destination”.
This international projection and the brotherhood between Ibero-American countries was one of the aspects that the president of the AIGB, Rafael Ansón, wanted to highlight the most, who also made a plea for the “importance of the food chain in the whole process” and “sustainability as an unavoidable present and future”. For this reason, said Ansón, the AIGB “should add sustainability among the themes of its capital cities, given that these processes and distinctive features should be rewarded, and Zaragoza is the ideal setting, with a land as diverse as Aragón and with a very high quality in its products”.

This quality is what the head of sponsorship of Alimentos de Aragón, Susana Escobar, has emphasized at all times, conveying “the energy, perseverance and nobility of Aragon’s gastro-food production and supply”. And she provided data: “The agri-food sector generates 10% of GDP and 12% of employment in the autonomous community”. Likewise, Escobar praised “tradition, territory and culture” as ingredients of “the most differentiating values of the Aragonese territory in the gastronomic field: differentiated quality and industrial development”.

And as an example of this “infinite pantry” that is Zaragoza and Aragon, the presentation and launch event of Zaragoza as Ibero-American Capital of Sustainable Gastronomy ended with the live elaboration and tasting of different tapas created with Aragonese food (olives, oil, peaches, veal, rice and beer”.

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