- The gastronomic proposal, supported by the initiative, was developed by Gourmet Catering & Eventos, the exclusive catering provider for the Valencia Conference Centre.
- The Chefs’ Manifesto is an international initiative that brings together chefs from around the world to promote more sustainable, healthy, and equitable food systems.
The Valencia Conference Centre has incorporated into its catering offering the first menu supported by the Chefs’ Manifesto, an international initiative driven by the SDG2 Advocacy Hub. Thanks to its strategic partner Gourmet Catering & Eventos, the Centre continues to strengthen its commitment to sustainable gastronomy.
The SDG2 Advocacy Hub is a global platform that coordinates high-impact campaigns and actions to achieve Sustainable Development Goal 2: to end hunger, ensure food security, and improve nutrition through sustainable agriculture by 2030. This initiative contributes to advancing Valencia’s commitment to sustainability and the goals of the 2030 Agenda, as highlighted by the President of the Valencia Conference Centre and City Councillor, Paula Llobet.
Llobet explained that the gastronomic proposal supported by the Chefs’ Manifesto is the ‘Food Impact Menu’, created and developed by Gourmet Catering & Eventos. Its validation by the Chefs’ Manifesto implies compliance with rigorous standards of sustainability, nutrition, biodiversity, and food justice.
The President of the Centre’s Board of Directors and Councillor for Tourism and Innovation, Paula Llobet, stated: “This milestone positions the city as a benchmark for responsible food within the meetings and events industry, and strengthens Valencia’s role as a destination aligned with the principles of responsible tourism.” She added, “It also reflects our commitment to conscious, creative cuisine that addresses today’s global challenges.”
The ‘Food Impact Menu’ was designed according to strict sustainability criteria, including the use of local and seasonal products, native plant varieties, and a detailed assessment of environmental impact. The result is a cocktail-style menu that features organic and locally sourced ingredients, with a special focus on vegetables and legumes, and a mindful approach to resource origin and regional biodiversity.
Highlights of the menu include innovative takes on traditional Valencian ingredients—such as almonds, oranges, artichokes, esgarraet, and fideuà—combined with carefully selected, sustainably sourced products, including certified sustainable seafood. The result is a diverse culinary proposal offering nutritional balance and a complete gastronomic experience for all guests.
Sylvia Andrés, Managing Director of the Valencia Conference Centre, emphasized that incorporating the ‘Food Impact Menu’ into its catering service “is another step in our firm commitment to sustainability, a core concept in the Centre’s strategic vision. Moving toward a greener future requires a global outlook that challenges us to rethink and transform every aspect of our activity.”
Raquel Vicente Bezjak, General Director of Gourmet Catering & Eventos, affirmed that “the long-term alliance between Gourmet Catering & Eventos and the Chefs’ Manifesto is not only a pursuit of excellence, but a true commitment to the present and future of our planet and its people.” She added that this approach “is essential for the Centre to host events that foster the exchange of knowledge and experiences in an environment that respects and protects the planet, in line with its Sustainability Plan.”
