Presentation

African biodiversity in the kitchen

The contribution that chefs make towards fighting climate change is through their support for biodiversity.

Thiam advocates cooking where we can choose between different types of cereals, proteins, seeds, etc. Biodiversity will be key to ensuring rich, healthy cuisine in the future and we need to start working on this now, according to the Senegalese chef. In this regard, Pierre Thiam is working on reviving fonio, an age-old grain that is a very resistant crop and which could be the key to transforming many African agricultural societies, not to mention its gastronomic value. 

Africa offers a varied diet that will open the door to balanced, tasty gastronomy, given today's ecological awareness. 

Partners

Organizers

El Diario Vasco GSR GRUP

Institutional Sponsors

Eusko Jaurlaritza Gipuzkoa Turismoa Donostia San Sebastián
Hazi Muy Gipuzkoa DONOSTIA SUSTAPENA FOMENTO

Guest Destination

RIO DE JANEIRO VISIT RIO

Sponsors

Junta de Andalucía Junta de Andalucía Junta de Andalucía
XUNTA DE GALICIA - CONSELLERÍA DO MAR GRAN CANARIA ME GUSTA ICEX BASQUE CULINARY CENTER SAN MIGUEL JAEN SELECCIÓN Región de Murcia 1.001 SABORES REGIÓN DE MURCIA ASTURIAS, COCINA DE PAISAJE TENERIFE Sabadell BALFEGÓ CAFÉS BAQUÉ S.PELLEGRINO Lacor Getariako Tzakolina Riedel Ondarreta MIBRASA

Official Supplier

Makro

Contributors

TURESPAÑA JETRO (Japan External Trade Organization) DEPUTACIÓN DA CORUÑA - A PAISAXE QUE SABE SAMMIC JANBY DIGITAL KITCHEN Ostras Sorlut Le noveau chef ICC KLIMER AIALA CEBANC