{"id":19779,"date":"2025-02-27T10:46:50","date_gmt":"2025-02-27T10:46:50","guid":{"rendered":"https:\/\/silestoneinstitute.com\/?p=19779"},"modified":"2025-02-28T07:58:39","modified_gmt":"2025-02-28T07:58:39","slug":"prevention-of-risks-for-children-and-babies-at-home","status":"publish","type":"post","link":"https:\/\/silestoneinstitute.com\/en\/prevention-of-risks-for-children-and-babies-at-home\/","title":{"rendered":"Cosentino collaborates with \u201cVestial 2025\u201d, the international showcase of green gastronomy in Almer\u00eda."},"content":{"rendered":"<ul>\n<li>Maite Pelayo, spokesperson for the Silestone Institute, delivers one of the keynote speeches on the first day alongside Juan Carlos Garc\u00eda, chef at Valdelvira restaurant.<\/li>\n<li>Silestone\u00ae and Dekton\u00ae kitchen islands take centre stage on the main congress platforms.<\/li>\n<\/ul>\n<p>Silestone\u00ae and Dekton\u00ae kitchen islands take centre stage on the main congress platforms.<\/p>\n<p><strong>Almer\u00eda, 24 February 2025<\/strong> \u2013 Talks, showcookings, round tables, tastings, and the presence of top national and international chefs were the key ingredients of the second edition of Vestial, the gastronomic congress that t<strong>ook place last Monday and Tuesday, 24 &#8211; 25 February<\/strong>, at the <strong>Cabo de Gata Conference Centre in Almer\u00eda<\/strong> (El Toyo).<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-19785 alignright\" src=\"https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_3-300x225.jpg\" alt=\"\" width=\"365\" height=\"274\" srcset=\"https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_3-300x225.jpg 300w, https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_3-1024x768.jpg 1024w, https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_3-768x576.jpg 768w, https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_3-1536x1152.jpg 1536w, https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_3.jpg 1772w\" sizes=\"auto, (max-width: 365px) 100vw, 365px\" \/><\/p>\n<p>Vestial 2025 aims to strengthen the connection between agriculture, cooking, and dining, highlighting the importance of Andalusian and Almerian fruit and vegetable production. This year, the event has established itself as a<strong> leading national and international forum<\/strong>, bringing together the entire food chain to promote a versatile and healthy cuisine.<\/p>\n<p>Organised by the agency Acolor and sponsored by <strong><span class=\"TextRun SCXW75815068 BCX0\" lang=\"ES-ES\" xml:lang=\"ES-ES\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW75815068 BCX0\">Consejer\u00eda de Agricultura, Pesca, Agua y Desarrollo Rural<\/span><\/span><\/strong>, Water and Rural Development of the Andalusian Government, along with its <strong>quality label<\/strong> \u201cGusto del Sur\u201d and the<strong> Almer\u00eda City Council<\/strong>, the event features renowned chefs such as <strong>Mart\u00edn Berasategui, Rodrigo de la Calle, the Torres Brothers, Tony Garc\u00eda, Antonio Carmona,<\/strong> and food communicator<strong> Daniel del Toro<\/strong>. Also present will be <strong>We Are Smart<\/strong>, the guide that ranks the world&#8217;s best vegetable-based restaurants each year, featuring chefs such as Yornie van Dijk, Jonas Haegeman, Eddie Shepperd, and its founder, Frank Fol.<\/p>\n<p>In line with its commitment to gastronomy and sustainable, responsible practices, Cosentino is<strong> once again one of the main sponsors of this initiative<\/strong>. In addition to its sponsorship, the company plays a significant role with <strong>two impressive functional kitchen islands:<\/strong> a Silestone\u00ae island presiding over the main stage, named \u201cGusto del Sur,\u201d and a Dekton\u00ae island located in the Fusion Room.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Silestone Institute Presentation<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-19783 alignright\" src=\"https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_1-300x213.jpg\" alt=\"\" width=\"365\" height=\"259\" srcset=\"https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_1-300x213.jpg 300w, https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_1-1024x726.jpg 1024w, https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_1-768x545.jpg 768w, https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_1-1536x1089.jpg 1536w, https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2025\/02\/cosentino_vestial25_1.jpg 1654w\" sizes=\"auto, (max-width: 365px) 100vw, 365px\" \/><\/strong><br \/>\nThis year, Cosentino\u2019s participation extends to the conference programme. More specifically, its research and awareness platform, the \u201cSilestone Institute,\u201d has led a session this morning <strong>featuring food safety expert Maite Pelayo.<\/strong> She outlined the key principles of sustainable catering, a practice that is increasingly gaining traction in the hospitality industry. In an engaging discussion, she was joined by <strong>Juan Carlos Garc\u00eda, chef at Valdelvira restaurant in Ja\u00e9n.<\/strong><\/p>\n<p>The talk covered crucial topics such as sourcing, food selection, waste management, and social impact, recognising them as essential in addressing future challenges in the food and hospitality industries. The conclusion was clear: sustainability in catering is not only an ethical commitment but also a smart business strategy, offering valuable benefits such as market differentiation and cost reduction opportunities.<\/p>\n<p><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:0,&quot;335559740&quot;:360}\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maite Pelayo, spokesperson for the Silestone Institute, delivers one of the keynote speeches on the first day alongside Juan Carlos Garc\u00eda, chef at Valdelvira restaurant. Silestone\u00ae and Dekton\u00ae kitchen islands take centre stage on the main congress platforms. Silestone\u00ae and Dekton\u00ae kitchen islands take centre stage on the main congress platforms. Almer\u00eda, 24 February 2025&hellip;<\/p>\n","protected":false},"author":4,"featured_media":19781,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1002],"tags":[1909,1910,1911,1912],"class_list":["post-19779","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-research-and-dissemination","tag-comida-en","tag-gastronomia-en","tag-salud-en","tag-sostenibilidad-en","category-1002","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cosentino collaborates with \u201cVestial 2025\u201d, the international showcase of green gastronomy in Almer\u00eda. - Silestone Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/silestoneinstitute.com\/en\/prevention-of-risks-for-children-and-babies-at-home\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cosentino collaborates with \u201cVestial 2025\u201d, the international showcase of green gastronomy in Almer\u00eda. - Silestone Institute\" \/>\n<meta property=\"og:description\" content=\"Maite Pelayo, spokesperson for the Silestone Institute, delivers one of the keynote speeches on the first day alongside Juan Carlos Garc\u00eda, chef at Valdelvira restaurant. 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