Highlights
- Fabien Dumont, market gardener, Saint-Rémy-de-Provence
- Sylvain Pagnon, fisherman, Carro
- Elisabeth Vallet, director Ethic Ocean, Paris
- Christophe Maier, CEO Lagosta, Monaco
- Eva Moreno, paleo-climatologist Museum national d’Histoire naturelle, Paris
At the first session of the Sustainable Gastronomy Summit 2023, “Cultivating and Fishing in the Era of Climate Change”, panelists discussed the importance sourcing sustainably, and adapting to climate change through eco-conscious agricultural and fishing practices.
- Pierre-Édouard Robine, wild plant forager, Écouché-les-Vallées
- Jean-Marie Pédron, seaweed harvester, Le Croisic
- Alain Ducasse, multi-star chef
- Mauro Colagreco, Michelin star chef Mirazur, Menton
From seaweed farming to foraging wild plants and exploring new varieties of deep-sea fish to relieve pressure on overexploited species, this discussion shed light on how our choices as consumers can impact the future of food.
- Alexandre Drouard, co-founder Terroirs d’Avenir, Paris
- Fanny Giansetto, co-founder Écotable, Paris
- Elisabeth Boucher-Anselin, communications director Michelin Guide, Paris
- Dieuveil Malonga, chef and social entrepreneur Meza Malonga, Kigali, Rwanda
The future of gastronomy is sustainable, and restaurants deserve both support and recognition in their efforts to achieve this goal. The panel addressed how we can ensure the longevity of gastronomy through better practices and keeping traditions alive.
- Gilles Pérole, deputy-Mayor Mouans-Sartoux
- Laure Mardoc, founder Cap Veggie, Paris
- Camille Labro, founder L’école comestible, Paris
- Corinne Mbow, director of marketing Elior Group, Paris
This roundtable underscored the importance of education and awareness about food origin, healthy choices and cooking – and taking initiative when solutions are absent. Instilling good habits and values at an early age sets children on the right path for a sustainable future.
- Romain Guth, student École Ducasse school, Paris
- Lisa L’Hostis, student École FERRANDI, Paris
- Audrey Bourolleau, founder HECTAR, Lévis-Saint-Nom
- Manon Dugré, coordinator ANCA chair AgroParistech, Paris
- Christophe Joublin, chairman of Association Française des Lycées d’Hôtellerie et de Tourisme, Monaco
The future of gastronomy is in the hands of those who produce and those who prepare the food we eat. In all cases, education is the key, whether it be students in culinary schools, or the public – both on the merits of the agricultural profession and how to cook sustainably – this panel unveiled the future of gastronomy from different generations’ perspectives.