27/06/2023 - 28/06/2023 :
Climate change, food and gastronomy

In person: Palacio Miramar Jauregia. Donostia/San Sebastián

Of the factors that contribute to climate change, food and gastronomy play an important role that, until relatively recently, was not fully appreciated. The data, however, are compelling: 30% of CO2 emissions and 70% of water consumption in the world are linked to food production systems. Food waste alone accounts for one third of the food produced in the world and disposing of it accounts for 8% of total GHG emissions. In Gipuzkoa, these food losses amount to 123,000 tonnes per year or, in other words, 165 kg per person per year. While this is happening, FAO data show that more than 800 million people do not have access to the food they need to sustain a balanced, healthy diet.

Moreover, global warming is having an impact on activities such as agriculture, fisheries and livestock farming, which are the basis of our food system. Around 52% of land used for agriculture is moderately or severely affected by land degradation and 12 million hectares (35 times the historical rate) are lost each year to desertification. To properly assess this data, suffice it to say that 80% of the human diet globally depends on three cereals (rice, maize and wheat), which provide 60% of our energy intake.

The target set by the Sustainable Development Goals is to create a sustainable production system capable of feeding the entire population healthily, by rationalising the consumption of natural resources as much as possible and eliminating negative impacts on the environment. A far-reaching change will be needed in the agri-food system in order to be able to feed the 800 million hungry people by 2030 along with the 2 billion additional people who will be living in the world by 2050.

The Climate Change, Food and Gastronomy course is aimed at looking at how we should address the challenge of a sustainable and environmentally friendly food production system, responding to the food needs of the population and making a satisfying gastronomic experience out of it all.




09:00 - 09:15 -- Register

09:15 - 09:25 -- Institutional opening. Order of intervention:

09:30 - 10:00 -- 'Climate change, food and gastronomy'

10:00 - 11:00 -- Round Table: 'Food waste. The social and environmental dimension of food'

11:00 - 11:30 -- Coffe

11:30 - 12:30 -- 'Sustainable diet and climate change. Farm to Table Strategy'

12:30 - 13:30 -- Round Table: 'Gastronomy and climate change. Foods of the future for a climate responsible diet'


09:30 - 10:30 -- 'Gipuzkoa: local production and sustainable food'

10:30 - 11:00 -- Round Table: 'Towards a sustainable food system. Produce more polluting less: the local response'

11:00 - 11:30 -- Coffe

11:30 - 12:30 -- 'Food committed to the Climate. Cooking against climate change'

12:30 - 13:30 -- Round Table: 'Gastronomic experience and sustainability'

13:30 - 13:40 -- Course Closing