WHAT IS FOOD WASTE

The chef’s sustainable gastronomical management creates an impact on the dinner guests, which has an unstoppable and positive social outcome These actions taken by chefs in restaurants promotes individual awareness. In other words, dinner guests will not doubt in following the steps for positive a social effect They will arrive to their house thinking on creating better results, ways to reduce wastes, making well-meant choices of products in the market, supporting the local consumption, and thinking twice when it comes to packaging

This is just the beginning of the first part of what we, cooks, can make to build a sustainable awareness. In my opinion, this is where we shall start by creating conscience, assimilating concepts, understanding the impact and the influence we can exert on the others. All this is to be able to con=nue with the following steps and finally manage altogether to promote sustainable gastronomy, which helps diminish ecological footprint and environmental consequences. Sustainability is a reality, and it is up to us to achieve a universal impact today, tomorrow and always