The Center of Hospitality of Galicia will host the 2nd Gastronomic Forum of Tourism of Galicia #GastroForumCSHG on 22 and 23 May, focused on this time in three fundamental axes: sustainability, solidarity and healthy gastronomy. In the year of Sustainable Tourism, this initiative will include different cooking workshops oriented towards the universal gastronomy and the access of all the public to a menu in the Galician restoration, working to offer an increasingly inclusive restoration service. It will also have a significant weight sustainable gastronomy, very oriented towards products that to date did not have a large presence, such as discard fish. Finally the Atlantic diet and its introduction in the Galician restoration will also merit a chapter in this gastronomic forum that will count on the participation of outstanding chefs such as Iván Domínguez from the Alborada Group, Luis Veira, from Árbore da Veira, Rafa Centeno from Maruja Limón or Roberto Filgueira from O Balado.
Monday, May 22
# SUSTAINABLE GASTRONOMY
Presented by: José Sánchez
BLOCK I: Initiatives of Sustainability in Restoration
10: 00-10: 15 Lecture 1: Sustainable Restoration: fashion or necessity
The following spoke: Isabel Coderch
What are the bases of sustainable restoration? Main environmental and social benefits provided by sustainable management of restaurants. Success stories.
10:15 – 11:00 Cooking Workshop 1. Preparation of a sustainable menu. What aspects should we consider? Roberto Filgueira. The Ballad.
11:00 – 11:15 Presentation 2: Lonxanet and Restauramar: restaurants and restorers for the conservation of the sea
Speakers: Miriam Montero and Antonio García
Restaurants that promote respect for the closure periods and seasonality of species, giving priority to products from artisanal fishing and informing the consumer about the origin and method of catching what they have on their plate.
11:15 a.m. – 11:30 coffee break
11:30 -11: 45 Inaugural ceremony by the Director of Tourism of Galicia, Nava Castro, and the Director of Tourism Professionalization of Galicia, Marta Fernández.
11: 45-12: 30 Cooking Workshop 2. Claiming the fish for discard and its use in gastronomy. Iván Domínguez. Dawn
# GASTRONOMÍA SOLIDARIA Presents: José Manuel García
BLOCK II: INTEGRATING GASTRONOMY
12: 30-14: 00 Round Table. For an integrating gastronomy.
-Experience Restaurante Arreore da Veira. Chef Luis Veira (RESTAURANTE ÁRBORE DA VEIRA)
-Attention to disabled people in our restaurants. Manuel de Lario (COGAMI)
-Gastronomy for all: the use of the senses.
Debate and questions
2:00 p.m. to 2:30 p.m. Workshop 3: Texturing in residential centers
Presents: María Pilar Morales. Director of Hotel Services Geriatros Sarquavitae
Texturized exhibition and tasting. Yolanda Álvarez Andrade. Head of Kitchen Residencia Sarquavitae San Lázaro.
Tuesday, May 23
# SUSTAINABLE GASTRONOMY Presents: Reyes Leis
BLOCK III: RESIDUE 0- FOOD WASTE AND ITS IMPACT
10.00-10.30 Presentation 3: MAPAMA. Strategy “more food, less waste”
The following spoke: Ana Mendoza Martínez
Presentation of MAPAMA’s Less Waste campaign, showing the different possibilities that can be considered to reduce waste in the sector, thus optimizing business management.
10.30-11.15 Cooking Workshop 4. How to minimize waste in the kitchen.
Minimize waste in the kitchen through the integral use of the product and recycling the waste-surplus. Rafa Centeno. Maruja Limón
11:15 a.m. 11:45 Coffee Break
# HEALTHY GASTRONOMY
Presents: Ignacio Balboa
BLOCK IV: ATLÁNTIC DIET
11:45 -12: 15 Lecture 5: What is the Atlantic diet. Social commitment of restoration for a healthy diet.
The following spoke: Aniceto Charro
What is the Atlantic Diet? Main benefits and recommendations. How it could be implemented in the hotel trade.
12: 15-13: 00 Cooking Workshop 5. Elaboration of healthy menus following recommendations of the Atlantic diet
BLOCK V: A UNIVERSAL GASTRONOMY
13: 00-13: 30 Lecture 6: Allergens and food intolerances. How to face them in our business?
The following spoke: Rosaura Leis
13: 30-14: 15 Cookery Workshop 6. Is a menu suitable for all audiences? How to adapt our menu to the needs of the client. Javier Iglesis. Chef CHUS.