{"id":3739,"date":"2021-11-21T15:14:19","date_gmt":"2021-11-21T14:14:19","guid":{"rendered":"https:\/\/www.sustainablegastronomysummit.com\/about\/"},"modified":"2023-09-27T15:43:53","modified_gmt":"2023-09-27T13:43:53","slug":"about","status":"publish","type":"page","link":"https:\/\/www.sustainablegastronomysummit.com\/en\/about\/","title":{"rendered":"About"},"content":{"rendered":"\t\t
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About<\/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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Sustainable Gastronomy Summit <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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FIRST EDITION<\/strong><\/p>\n

Monaco, September 21, 2023<\/strong><\/p>


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Under the High Patronage of H.S.H. Prince Albert II of Monaco,<\/p>\n

an initiative by Alain Ducasse, in collaboration with the Prince Albert II of Monaco Foundation with the kind support of Mo\u00ebt Hennessy and Soci\u00e9t\u00e9 des Bains de Mer.<\/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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\"A cuisine that is good to think is a cuisine that is good to eat.\" <\/i>\n
Alain Ducasse<\/b>\n<\/h3>\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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Because food production accounts for one-third of greenhouse gas emissions, gastronomy plays a crucial role in addressing ecological and climate disruptions. It is urgent to change our approach to food and consider it a means of preserving the planet and its inhabitants.<\/p>

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With the support of Mo\u00ebt Hennessy and the Soci\u00e9t\u00e9 des Bains de Mer, this inaugural edition allowed for a comprehensive exploration of the food chain, from our soils and seas to our plates. The Mediterranean region, a cradle of history and civilizations, emerged as the indispensable host for this event.<\/p>

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Scientists, producers, chefs, educational institutions, future culinary leaders, and young advocates for ecological transition shared their experiences and innovative solutions during this summit. This mobilization is more than necessary, as the goal is to take action, commit, and shape the gastronomy of the future. This summit played a pivotal role in the development of the Sustainable Gastronomy Charter, which will soon be published on the website.<\/p>

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Hosted by French journalist Daphn\u00e9 Roulier, this first edition of the Summit revolved around five major themes addressing the challenges of sustainable gastronomy<\/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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Featuring:<\/strong><\/p>