{"id":4207,"date":"2023-09-28T14:30:58","date_gmt":"2023-09-28T12:30:58","guid":{"rendered":"https:\/\/www.sustainablegastronomysummit.com\/?page_id=4207"},"modified":"2023-09-28T15:57:28","modified_gmt":"2023-09-28T13:57:28","slug":"highlights","status":"publish","type":"page","link":"https:\/\/www.sustainablegastronomysummit.com\/en\/highlights\/","title":{"rendered":"Highlights"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"4207\" class=\"elementor elementor-4207 elementor-4206\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3447f83 elementor-section-height-min-height elementor-section-boxed elementor-section-height-default elementor-section-items-middle\" data-id=\"3447f83\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b3a35f8\" data-id=\"b3a35f8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-32eb271 elementor-widget elementor-widget-heading\" data-id=\"32eb271\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Highlights<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f82d767 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f82d767\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-c947b76\" data-id=\"c947b76\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d00425c elementor-widget elementor-widget-image\" data-id=\"d00425c\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/1-EN-1024x1024.jpg\" class=\"attachment-large size-large wp-image-4745\" alt=\"\" srcset=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/1-EN-1024x1024.jpg 1024w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/1-EN-300x300.jpg 300w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/1-EN-150x150.jpg 150w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/1-EN-768x768.jpg 768w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/1-EN.jpg 1250w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-9f487f0\" data-id=\"9f487f0\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-49f63c0 elementor-widget elementor-widget-text-editor\" data-id=\"49f63c0\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>Fabien Dumont, market gardener, Saint-R\u00e9my-de-Provence<\/li><li>Sylvain Pagnon, fisherman, Carro<\/li><li>Elisabeth Vallet, director Ethic Ocean, Paris<\/li><li>Christophe Maier, CEO Lagosta, Monaco<\/li><li>Eva Moreno, paleo-climatologist Museum national d\u2019Histoire naturelle, Paris<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-464c21a elementor-widget elementor-widget-text-editor\" data-id=\"464c21a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>At the first session of the Sustainable Gastronomy Summit 2023, \u201cCultivating and Fishing in the Era of Climate Change\u201d, panelists discussed the importance sourcing sustainably, and adapting to climate change through eco-conscious agricultural and fishing practices.\u00a0 <\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8bbedcb elementor-widget elementor-widget-button\" data-id=\"8bbedcb\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.sustainablegastronomysummit.com\/en\/cultivating-and-fishing-in-the-era-of-climate-change\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">READ MORE<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-47489ef elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"47489ef\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-332176d\" data-id=\"332176d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c8c4117 elementor-widget elementor-widget-image\" data-id=\"c8c4117\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/2-EN-1024x1024.jpg\" class=\"attachment-large size-large wp-image-4747\" alt=\"\" srcset=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/2-EN-1024x1024.jpg 1024w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/2-EN-300x300.jpg 300w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/2-EN-150x150.jpg 150w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/2-EN-768x768.jpg 768w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/2-EN.jpg 1250w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-9805c8c\" data-id=\"9805c8c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cadb673 elementor-widget elementor-widget-text-editor\" data-id=\"cadb673\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>Pierre-\u00c9douard Robine, wild plant forager, \u00c9couch\u00e9-les-Vall\u00e9es<\/li><li>Jean-Marie P\u00e9dron, seaweed harvester, Le Croisic<\/li><li>Alain Ducasse, multi-star chef<\/li><li>Mauro Colagreco, Michelin star chef Mirazur, Menton<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-87fc85a elementor-widget elementor-widget-text-editor\" data-id=\"87fc85a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>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. <\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-683fca4 elementor-widget elementor-widget-button\" data-id=\"683fca4\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.sustainablegastronomysummit.com\/en\/cooking-sustainably\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">READ MORE<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7456366 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7456366\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-c27e2b7\" data-id=\"c27e2b7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-dc63c0d elementor-widget elementor-widget-image\" data-id=\"dc63c0d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/3-EN-1024x1024.jpg\" class=\"attachment-large size-large wp-image-4749\" alt=\"\" srcset=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/3-EN-1024x1024.jpg 1024w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/3-EN-300x300.jpg 300w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/3-EN-150x150.jpg 150w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/3-EN-768x768.jpg 768w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/3-EN.jpg 1250w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-8fb0232\" data-id=\"8fb0232\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6b9f007 elementor-widget elementor-widget-text-editor\" data-id=\"6b9f007\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>Alexandre Drouard, co-founder Terroirs d\u2019Avenir, Paris<\/li><li>Fanny Giansetto, co-founder \u00c9cotable, Paris<\/li><li>Elisabeth Boucher-Anselin, communications director Michelin Guide, Paris<\/li><li>Dieuveil Malonga, chef and social entrepreneur Meza Malonga, Kigali, Rwanda<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-30615ed elementor-widget elementor-widget-text-editor\" data-id=\"30615ed\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>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. \u00a0<\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9edaace elementor-widget elementor-widget-button\" data-id=\"9edaace\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.sustainablegastronomysummit.com\/en\/committing-to-sustainable-gastronomy\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">READ MORE<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-86d788f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"86d788f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-5b0e8e3\" data-id=\"5b0e8e3\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9d4b2a8 elementor-widget elementor-widget-image\" data-id=\"9d4b2a8\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/4-EN-1024x1024.jpg\" class=\"attachment-large size-large wp-image-4751\" alt=\"\" srcset=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/4-EN-1024x1024.jpg 1024w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/4-EN-300x300.jpg 300w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/4-EN-150x150.jpg 150w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/4-EN-768x768.jpg 768w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/4-EN.jpg 1250w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-ba80a0f\" data-id=\"ba80a0f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-743104a elementor-widget elementor-widget-text-editor\" data-id=\"743104a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>Gilles P\u00e9role, deputy-Mayor Mouans-Sartoux<\/li><li>Laure Mardoc, founder Cap Veggie, Paris<\/li><li>Camille Labro, founder L\u2019\u00e9cole comestible, Paris<\/li><li>Corinne Mbow, director of marketing Elior Group, Paris<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-53a11f3 elementor-widget elementor-widget-text-editor\" data-id=\"53a11f3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>This roundtable underscored the importance of education and awareness about food origin, healthy choices and cooking \u2013 and taking initiative when solutions are absent.\u00a0 Instilling good habits and values at an early age sets children on the right path for a sustainable future. <\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4970fad elementor-widget elementor-widget-button\" data-id=\"4970fad\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.sustainablegastronomysummit.com\/en\/restoring-food-education\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">READ MORE<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3be9a2a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3be9a2a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4fd25b4\" data-id=\"4fd25b4\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fc459b1 elementor-widget elementor-widget-image\" data-id=\"fc459b1\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/5-EN-1024x1024.jpg\" class=\"attachment-large size-large wp-image-4753\" alt=\"\" srcset=\"http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/5-EN-1024x1024.jpg 1024w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/5-EN-300x300.jpg 300w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/5-EN-150x150.jpg 150w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/5-EN-768x768.jpg 768w, http:\/\/www.sustainablegastronomysummit.com\/wp-content\/uploads\/2023\/09\/5-EN.jpg 1250w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-c3561ee\" data-id=\"c3561ee\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-27aa543 elementor-widget elementor-widget-text-editor\" data-id=\"27aa543\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>Romain Guth, student \u00c9cole Ducasse school, Paris<\/li><li>Lisa L\u2019Hostis, student \u00c9cole FERRANDI, Paris<\/li><li>Audrey Bourolleau, founder HECTAR, L\u00e9vis-Saint-Nom<\/li><li>Manon Dugr\u00e9, coordinator ANCA chair AgroParistech, Paris<\/li><li>Christophe Joublin, chairman of Association Fran\u00e7aise des Lyc\u00e9es d\u2019H\u00f4tellerie et de Tourisme, Monaco<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8eaf52d elementor-widget elementor-widget-text-editor\" data-id=\"8eaf52d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>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 \u2013 both on the merits of the agricultural profession and how to cook sustainably \u2013 this panel unveiled the future of gastronomy from different generations\u2019 perspectives.\u00a0 <\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-39890d2 elementor-widget elementor-widget-button\" data-id=\"39890d2\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.sustainablegastronomysummit.com\/en\/what-is-the-future-of-gastronomy\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">READ MORE<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a0d74a5 elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a0d74a5\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c7ccd75\" data-id=\"c7ccd75\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4505964 elementor-widget elementor-widget-heading\" data-id=\"4505964\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Contact us<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2065854 elementor-widget elementor-widget-text-editor\" data-id=\"2065854\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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<div class=\"elementor-element elementor-element-2acb029 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"2acb029\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.sustainablegastronomysummit.com\/contact\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Click 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":"<p>Highlights Fabien Dumont, market gardener, Saint-R\u00e9my-de-Provence Sylvain Pagnon, fisherman, Carro Elisabeth Vallet, director Ethic Ocean, Paris Christophe Maier, CEO Lagosta, Monaco Eva Moreno, paleo-climatologist Museum national d\u2019Histoire naturelle, Paris At the first session of the Sustainable Gastronomy Summit 2023, \u201cCultivating and Fishing in the Era of Climate Change\u201d, panelists discussed the importance sourcing sustainably, and [&hellip;]<\/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 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panelists discussed the importance sourcing sustainably, and&hellip;","_links":{"self":[{"href":"https:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/pages\/4207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/comments?post=4207"}],"version-history":[{"count":18,"href":"https:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/pages\/4207\/revisions"}],"predecessor-version":[{"id":5088,"href":"https:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/pages\/4207\/revisions\/5088"}],"wp:attachment":[{"href":"https:\/\/www.sustainablegastronomysummit.com\/en\/wp-json\/wp\/v2\/media?parent=4207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}