Within the\nframework of the activities of Almer\u00eda 2019 Spanish Capital of Gastronomy,\nCosentino has organized, from November 5 to 7, workshops and talks that offer\ninformation and advice on how we should feed ourselves.<\/p>\n\n\n\n
The objective of consumers\nis to get healthy, safe, nutritious food … but for this we must think\nglobally and address other issues such as climate change, food waste,\noverexploitation of resources, contaminants such as microplastics, super\nbacteria … .Most of them linked to our form of consumption.<\/p>\n\n\n\n
Practical workshops for groups of schools and adults<\/strong><\/p>\n\n\n\n In the workshops,\npractical advice on good hygiene and nutrition habits has been offered and\nawareness of the need to address food from a broader point of view, taking into\naccount the challenges we face today. During the workshops a recipe has been\nprepared with traditional, local and seasonal foods, extracted from the book\n“Gastronom\u00eda” by Antonio Zapata. The workshops have been carried out\nin collaboration with La Caravana \u201cActions to eat better\u201d by Carrefour.<\/p>\n\n\n\n Talk about Safe Food in the 21st Century: new consumption habits\u201d<\/strong><\/p>\n\n\n\n Maite Pelayo, a\nfood safety specialist microbiologist and technical spokesperson for the\nSilestone Institute has given a talk on the creation of a new Food Security\nparadigm in which global problems related to food have been addressed. Santiago\nAlfonso, VP of Marketing and Communication of Cosentino has been in charge of\npresenting the talk that has been attended by Antonio Zapata, renowned journalist\nand gastronomic writer.<\/p>\n\n\n\n During the talk there\nhave analyzed what actions to take to get a better diet, emphasizing that it is\nnot only a global and transversal issue but also a personal one as consumers.\nAccording to Maite Pelayo \u201cThe way we interact with food and our attitude\ntowards them must change dramatically if we want to achieve satisfactory levels\nof safety in the future. The era of food egocentrism is over: let’s not think\nabout what food can do for me but what can I do for food \u201d<\/p>\n\n\n\n The contents of the workshops and the talk have been developed by The Silestone Institute, the international platform promoted by Cosentino to investigate and disseminate knowledge about the kitchen space. \u201cWe are very proud that Cosentino can contribute with actions like this to the activities organized within the framework of Almer\u00eda 2019 Spanish Capital of Gastronomy\u201d<\/p>\n\n\n\n