{"id":4203,"date":"2023-08-25T15:33:46","date_gmt":"2023-08-25T13:33:46","guid":{"rendered":"https:\/\/www.sustainablegastronomysummit.com\/?page_id=4203"},"modified":"2023-09-29T10:39:29","modified_gmt":"2023-09-29T08:39:29","slug":"about-2","status":"publish","type":"page","link":"http:\/\/www.sustainablegastronomysummit.com\/en\/about-2\/","title":{"rendered":"Charter"},"content":{"rendered":"\t\t
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FERRANDI Charter<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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On the occasion of the Summit, students from FERRANDI’s Bachelor’s and Master’s programs have envisioned their charter. A charter for the gastronomy of the future, infused with creativity, joy, inclusivity, equality, rigor, and respect for the well-being of our planet and its inhabitants. We express our deep admiration for this exceptional collaborative work, of undeniable relevance, which undoubtedly will inspire us in the development of our Sustainable Gastronomy Charter.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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1.\tGASTRONOMY IS RESPECTFUL OF THE PLANET<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ANTICIPATE<\/strong> the depletion of fossil resources \u2192 gas, coal, oil<\/p>

SAVE<\/strong> energy<\/p>

USE<\/strong> lids for cooking, avoid leaving appliances on standby, use induction stoves<\/p>

COOK<\/strong> with wood fire, solar cooking, fermentation techniques<\/p>

SAVE<\/strong> water<\/p>

REUSE<\/strong> cooking water, washing water to water the plants<\/p>

CREATE<\/strong> flavored waters or artisanal beverages \u2192 expanded food and beverage pairing<\/p>

SERVE <\/strong>filtered, carbonated tap water in all restaurants<\/p>

THINK<\/strong> of restaurant infrastructure in a biomimetic way<\/p>

Buildings meeting HQE standards inspired by the surrounding nature<\/p>

Buildings with perfect insulation and high thermal inertia<\/p>

PREFER<\/strong> products from cultures that preserve the soil<\/p>

DRAW INSPIRATION<\/strong> from the work of Marc Andr\u00e9 Selosse<\/p>

NO LONGER PLOW <\/strong>the soil, which kills all surface life<\/p>

SOW <\/strong>under mulch<\/p>

REDUCE <\/strong>the use of non-selective herbicides, fungicides, and insecticides<\/p>

MOVE AWAY<\/strong> from monoculture and avoid bare soils, shift to permaculture or sustainable agriculture<\/p>

FEED<\/strong> animals with food scraps \u2192 virtuous food cycle<\/p>

VEGETARIANIZE <\/strong>the offering<\/p>

REDUCE<\/strong> the animal portion on the plate \u2192 especially veal, beef, lamb, swordfish, lobster<\/p>

STOP <\/strong>the consumption of endangered species (swordfish, bluefin tuna, halibut) or species whose fishing endangers marine ecosystems (deep-sea trawling, FADs)<\/p>

SUBSTITUTE<\/strong> the animal portion with legumes if taste allows<\/p>

DEVELOP<\/strong> culinary arts around vegetables \u2192 cutting and cooking<\/p>

USE <\/strong>the entirety of products<\/p>

“Nothing is lost, nothing is created, everything is transformed<\/em>” Lavoisier<\/p>

DRY<\/strong> damaged products with solar dryers<\/p>

TAKE ADVANTAGE<\/strong> of the characteristics of each part of the cooked products \u2192 quince seeds for pectin, meat fat as a flavor enhancer<\/p>

BETTER TRAIN<\/strong> students in product valorization<\/p>

STOP<\/strong> teaching vegetable turning techniques that lead to too much waste of the product<\/p>

PROMOTE<\/strong> local and regional food productions in the restaurant offering while using culinary techniques from around the world \u2192 towards “glocal” cuisine (local-global)<\/p>

PROMOTE<\/strong> food products with PDO, AOC, or PGI designations<\/p>

LIMIT<\/strong> the use of exotic spices in favor of those from the region, such as thyme, lavender, saffron, calamint, pepper, savory, mustard, juniper berries, etc.<\/p>

USE<\/strong> alternative sugars in pastry as often as possible \u2192 like honey<\/p>

OFFER<\/strong> fair trade coffee at a minimum, consider offering an alternative to traditional coffee \u2192 chicory, barley coffee<\/p>

LEARN<\/strong> culinary techniques used worldwide to respect the product and improve the organoleptic qualities of food \u2192 ikejime, asado, others<\/p>

REDISCOVER<\/strong> traditional dishes from one’s own region to adopt a flexitarian consumption pattern<\/p>

VALUE <\/strong>seasonal products<\/p>

PREFER<\/strong> scallops in season over shrimp, for example<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2. GASTRONOMY IS A VEHICLE FOR SOCIAL INCLUSION<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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RESTORE <\/strong>value to the very principles of hospitality<\/p>

BECOME<\/strong> a model of compassionate management<\/p>

RESPECT<\/strong> gender equity<\/p>

ERADICATE <\/strong>all forms of sexism and violence<\/p>

GUARANTEE<\/strong> private life time<\/p>

“BRING<\/em><\/strong> dignity through gastronomy<\/em>” Massimo Bottura<\/p>

OPEN<\/strong> kitchens to those in need through more social and supportive catering \u2192 e.g. Refettorio, R\u00e9publique, etc.<\/p>

RAISE<\/strong> awareness of culinary arts among younger generations from disadvantaged backgrounds<\/p>

“Stars in the Kitchen” project in Marseille<\/p>

Thierry Marx’s work \u2192 Free school for adults or people in precarious situations<\/p>

OPEN <\/strong>kitchens to refugees and migrants<\/p>

e.g. Refugee food, Migrant Cooks<\/p>

Le Bal Caf\u00e9 Recho in which refugees work in the kitchen<\/p>

REVALUE<\/strong> the table as a place for socialization in the face of the rise of individualized eating<\/p>

REMIND<\/strong> of the importance of commensality, of “shared cooking”<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3. GASTRONOMY IS AN AMBASSADOR FOR HEALTH AND WELL-BEING<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Because the link between food and physical and mental health is established<\/i><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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BECOME <\/strong>an advocate for “eating better”<\/p>

OFFER<\/strong> appropriately portioned, weighed dishes<\/p>

CHOOSE<\/strong> food products that are beneficial to mental (nuts, polyphenol-rich red fruits) and physical health (fiber)<\/p>

IMAGINE <\/strong>non-alcoholic food and beverage pairings \u2192 acacia champagne or woodruff wine (Benoit d\u2019Onofrio “the soberlier”)<\/p>

WORK<\/strong> on desserts with reduced sugar<\/p>

NOURISH<\/strong> the spirit through the restaurant as an experiential discovery venue<\/p>

OFFER<\/strong> experiential discovery interludes within the restaurant \u2192 garden tours, building history<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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4. CONCLUSION: SLOW PHILOSOPHY<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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REDEFINE<\/strong> the culinary model that should apply to different stages of the food chain<\/p>

RESPECT<\/strong> certain agricultural cultures \u2192 cereals with longer cultivation times are often more satiating<\/p>

MEET<\/strong> suppliers, listen to product stories \u2192 a source of inspiration and a vector of culinary creativity<\/p>

COOK<\/strong>, preserve pleasure in practice \u2192 a source of well-being within the brigade<\/p>

ENSURE<\/strong> a better gastronomic experience for the customer to better appreciate and digest<\/p>

DRAW INSPIRATION<\/strong> from monastic sobriety in culinary practices and in offering the customer experience (hospitality)<\/p>

OPEN <\/strong>our kitchens to disadvantaged populations<\/p>

CULTIVATE<\/strong> an edible garden<\/p>

CELEBRATE<\/strong> sharing and commensality<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Contact us<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Do you have any questions? We are here to help you.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tClick here<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

FERRANDI Charter On the occasion of the Summit, students from FERRANDI’s Bachelor’s and Master’s programs have envisioned their charter. A charter for the gastronomy of the future, infused with creativity, joy, inclusivity, equality, rigor, and respect for the well-being of our planet and its inhabitants. We express our deep admiration for this exceptional collaborative work, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"enabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4203","page","type-page","status-publish","hentry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"AdmMLP","author_link":"http:\/\/www.sustainablegastronomysummit.com\/?page_id=2629\/admmlp\/"},"uagb_comment_info":0,"uagb_excerpt":"FERRANDI Charter On the occasion of the Summit, students from FERRANDI’s Bachelor’s and Master’s programs have envisioned their charter. A charter for the gastronomy of the future, infused with creativity, joy, inclusivity, equality, rigor, and respect for the well-being of our planet and its inhabitants. We express our deep admiration for this exceptional collaborative work,…","_links":{"self":[{"href":"http:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/pages\/4203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/comments?post=4203"}],"version-history":[{"count":23,"href":"http:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/pages\/4203\/revisions"}],"predecessor-version":[{"id":5103,"href":"http:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/pages\/4203\/revisions\/5103"}],"wp:attachment":[{"href":"http:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/media?parent=4203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}