Ibero-America promotes gastronomy as a lever for accelerating the 2030 Agenda

The 22 countries that make up the Ibero-American space are working on a plan that promotes gastronomy such as “throttle lever”For the achievement of the Sustainable Development Goals (SDG) set out in the 2030 Agenda and which must be understood as a matter of public policy.

This was explained in a round table at Binomico, the I Ibero-American Gastronomic Congress held in Huelva (Spain), Lázaro Rodríguez, consultant for the Ibero-American Plan for Sustainable Gastronomy and Food (PIGA 2030) whose approval is expected to take place at late November in the Dominican Republic.

Rodríguez explained that in order to reach a consensus among the 22 countries, an exercise has been carried out for two years to understand “how gastronomy can accelerate the achievement of the SDGs and at the same time that this 2030 Agenda can help to socially value gastronomy and mobilize resources for the sector so that it has a greater impact on public policy ”.

One of these objectives has to do with gender equality and Lucía Freitas, the chef of the restaurant A Tafona, has referred to this, who has defended the kitchen as a catalyst for change and “of change in gender, of positioning women where they have always been but without their talent being reflected“, Since what; what is sought is “turn the tables, balance the scales and place women in the place where they deserve ”.

Regarding public-private collaboration in the gastronomic field, the general director of the Basque Culinary Center (BCC), Joxe Mari Aizega, has indicated that the 2030 Agenda has objectives that “They come to join the 360-degree vision of gastronomy that is given in the institution “, What “a multifaceted sector with social, cultural, economic and environmental dimensions”.

It has advanced that the BCC and the Ibero-American General Secretariat (SEGIB) are finalizing a report in which the contribution that gastronomy can have to the achievement of the SDGs is argued and in this way “be a useful instrument to create a better society with more opportunities ”.

The general director of the Food Industry of the Ministry of Agriculture, Fisheries and Food (MAPA) of Spain, José Miguel Herrero Velasco, has also addressed this issue, emphasizing one of the SDGs referring to responsible consumption and the fight against food waste.

It has indicated that “in Spanish households, 26 million kilo / liters of food a week go to the trash -more than 1,300 million a year-, something that is unsustainable from an ethical, environmental, social and economic point of viewHence, a bill is being worked on that will prevent food losses and waste.

Herrero has stressed that “a sustainable, healthy gastronomy -educate in good consumption habits-, and safe”And in this the interrelation of all the actors is key.