On 8 and 9 November, Tenerife will host the fourth edition of the Sustainable Gastronomy Congress, an event which aims to showcase good practices in the Canary Islands and the importance of local produce in caring for and respecting the environment.
The meeting, which will be co-organised by The Island Council of Tenerife, together with Sabores del Norte Canarias and Senet Consultores, will feature more than 20 presentations and round table discussions on issues such as the importance of artisanal fishing for the conservation of marine ecosystems and the need to promote the local economy in the tourism sector.
“It is essential that tourist establishments promote meats, wines, honeys, cheeses, fish and other local products from the islands on their menus as a way of promoting the primary sector,” says the island’s Minister of Agriculture, Livestock and Fisheries, Javier Parrilla.
The conference, which will be held online and on-site, will be divided into three blocks (people, economy and environment) and will show the importance of the different gastronomic activities along the entire value chain, highlighting those that are carried out in a sustainable manner.
The aim is that these good practices can serve as an example and reference for other companies and entities to promote their gastronomic projects from a more sustainable vision, “which will have an impact on a higher quality product, on the promotion of the primary sector, and on the well-being and health of people”, says Javier Parrilla.
