The deterioration of natural resources calls into question the fact of whether we will be able to produce the food that will be needed in the future. Will we be able to achieve the requirements in terms of production, fighting at the same time poverty and inequality, in the uncertain context of climate change? An affirmative response necessarily implies a paradigm shift.
How can gastronomy take part in this conversation? The conference organised by Basque Culinary Center share testimonies on how chefs can have an impact, showcasing different perspectives on how to connect food with environmental, economic, social and technological challenges.
