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In Despesques 2019, committed to avoid the waste of food and resources

This Monday I went to Barbate (Cádiz), in Despesques 2019, a day promoted by Ángel León with the Aponiente Restaurant team which brought together 80 chefs, with friends such as Joan Roca, Fina Puigdevall or Ferran Adrià, among others.

The aim is to create a model that avoids the waste of food and resources and that we can all assume and integrate into our lives.

The participants distributed themselves in 8 different working tables. At each table there were 9 cooks, an environmental expert, an industry representative and a moderator.

I was at the overexploitation working table, where "the sea" was discussed and where we worked on biological cycles respect, biological obstructions and whether we could adjust restaurant offers to these needs.

Bearing in mind that 90% of the Mediterranean fish stock is overexploited; we must all roll up our sleeves and do something about immediately.
During these working days, we have also had some leisure time and therefore all participated in a “Despesca” day out, a traditional fishing way in Cadiz, which consists of catching the fish that has previously been entered in artificial marshes.

From here, I would like to make a call to advance in sustainability, because we only have one world and we must protect it for ourselves and, above all, for those who come after us.