- The gastronomic proposal that has obtained the seal has been developed by Gourmet Catering & events, exclusive supplier company of the restaurant service of the Palacio de Congresos
- Chefs Manifesto It is an international initiative that brings together chefs from around the world to promote more sustainable, healthy and equitable food systems
The Palacio de Congresos de Valencia has incorporated into its restoration offer the first menu endorsed by Chefs’ Manifesto, an international initiative driven by the SDG2 Advocacy Hub. Thanks to its strategic partner company Gourmet Catering & events, the Palacio de Congresos continues its work to promote sustainable gastronomy.
the platform SDG2 Advocacy Hub It is a global initiative that coordinates campaigns and actions of impact to achieve the Sustainable Development Goal 2: End hunger, achieve food security and improve nutrition through sustainable agriculture by 2030. This contributes to València taking another step in its commitment to sustainability and The goals of the 2030 Agenda, as stressed by the president of the Congress Palace of Valencia, Councilor Paula Llobet.
Llobet explained that the gastronomic proposal that this seal has obtained is the ‘Food Impact Menu, created and developed by Gourmet Catering & events; and its validation by Chefs Manifesto It implies compliance with strict criteria of sustainability, nutrition, biodiversity and food justice, the councilor has assured.
The president of the Board of Directors of the Palacio de Congresos de València and Delegate for Tourism and Innovation, Paula Llobet, has assured that “this milestone positions the city as a benchmark in responsible food within the meeting tourism sector, and consolidates the role of Valencia as a destination aligned with the demands of responsible tourism. “In addition – he has continued – reflects our commitment to a conscious, creative diet and aligned with the great global challenges”.
the ‘Food Impact Menu It has been designed under strict sustainability criteria, such as the use of local and seasonal products, the inclusion of native plant varieties and careful analysis of the environmental impact. The result is a cocktail-type proposal that combines organic and proximity ingredients, with a special protagonism of vegetables and legumes, and a conscious look towards the origin of the resources and the biodiversity of our land.
Among the elaborations, proposals that fuse the best of Valencian gastronomy —such as almonds, oranges, artichokes, Esgarraet or the fideua— with carefully selected products of origin, and including options from sustainable fishing. The result is a culinary proposal that offers variety, nutritional balance and a complete gastronomic experience for all types of guests.
The managing director of the Palacio de Congresos, Sylvia Andrés, has stressed that the incorporation of theFood Impact Menu To the gastronomic offer of the restaurant service “is a further step in our commitment to sustainability, a key concept in the building strategy. To move towards a greener future is to do it with a global perspective that pushes us to rethink ourselves and transform all the areas of our activity”.
For her part, Raquel Vicente Bezjak, general director of the company, has assured that “the long-term alliance between Gourmet Catering & events and Chefs Manifesto It is not only a commitment to excellence, but also a commitment to the present and the future of the planet and those who inhabit it”, and added that all this “is essential for the palace to develop meetings that allow the exchange of experiences and dissemination of knowledge in an environment that is respectful with the environment, such and as established in its Sustainability Plan”.
