Thank you! I think there’s a lot of talk about “sustainability” for example in the restaurant industry, but very little concrete and real steps in that direction! The abysmal lack of knowledge in terms of balanced diet that Chefs express is worrying, and the lack of understanding of nutrition, the lack of knowledge of the past, and the need to be “Michelin-pleasing” is taking a big cut out of the possibility of this sector - both in terms of pure sustainability and creativity.
I agree but I would add that the word sustainability is also used in a limited way, almost always limited to environmental sustainability (which is important but not the only important form of sustainability). We need to talk more about social sustainability (the fair distribution of value across the chain) and health sustainability. By the way Virgilio Martines it’s one of the few that do take sustainability seriously. It’s highly unlikely I assume but if you happen to be in Porto tomorrow come and join us in the discussion. Are you in the food industry by the way?
In Portugal there is a serious lack of discussion about the whole cycle as you say: producers cannot reach the market (which is completely taken over by big players). Ecological diversity is a myth (never seen radicchio here). The “Materia” project is a cute little boutique project that cannot scale to what for example Petrini did in Italy (or even what NaturaSi supermarket do, compared with Celeiro).
The restaurant scene is in disarray: meager salaries paid to employees, little appreciation of staff, places that close and open up again with some “cosmetic touches” unable to find the root cause of (economic) unsustainability.
Then there is “fine dining”. Where a handful of restaurants (that alone couldn’t support their own bills) compete in a narrow space presenting the same things over and over (under the banner of “carabineiro”).
There’s a serious need to discuss “gastronomically”, touching health, economics, societal issues but Portugal is too busy applauding chefs who cook with fire 🫠
That’s a harsh critique but, I must recognize, with lots of true in it… Let’s talk more about this. Can I ask (and I apologize if I don’t “recognize you”): are you in the industry or a curious mind that has kind of wander into this topic (like myself to a large extent…)?
This is very good. I was reading this to prepare a conversation I’m having tomorrow (https://jornaleconomico.sapo.pt/noticias/conheca-o-programa-completo-do-chefs-sustentabilidade-e-economia/) and found it really good!(different from agreeing with everything). Congratulations
Thank you! I think there’s a lot of talk about “sustainability” for example in the restaurant industry, but very little concrete and real steps in that direction! The abysmal lack of knowledge in terms of balanced diet that Chefs express is worrying, and the lack of understanding of nutrition, the lack of knowledge of the past, and the need to be “Michelin-pleasing” is taking a big cut out of the possibility of this sector - both in terms of pure sustainability and creativity.
I agree but I would add that the word sustainability is also used in a limited way, almost always limited to environmental sustainability (which is important but not the only important form of sustainability). We need to talk more about social sustainability (the fair distribution of value across the chain) and health sustainability. By the way Virgilio Martines it’s one of the few that do take sustainability seriously. It’s highly unlikely I assume but if you happen to be in Porto tomorrow come and join us in the discussion. Are you in the food industry by the way?
I am not in Porto these days, but thank you!
In Portugal there is a serious lack of discussion about the whole cycle as you say: producers cannot reach the market (which is completely taken over by big players). Ecological diversity is a myth (never seen radicchio here). The “Materia” project is a cute little boutique project that cannot scale to what for example Petrini did in Italy (or even what NaturaSi supermarket do, compared with Celeiro).
The restaurant scene is in disarray: meager salaries paid to employees, little appreciation of staff, places that close and open up again with some “cosmetic touches” unable to find the root cause of (economic) unsustainability.
Then there is “fine dining”. Where a handful of restaurants (that alone couldn’t support their own bills) compete in a narrow space presenting the same things over and over (under the banner of “carabineiro”).
There’s a serious need to discuss “gastronomically”, touching health, economics, societal issues but Portugal is too busy applauding chefs who cook with fire 🫠
That’s a harsh critique but, I must recognize, with lots of true in it… Let’s talk more about this. Can I ask (and I apologize if I don’t “recognize you”): are you in the industry or a curious mind that has kind of wander into this topic (like myself to a large extent…)?
This is fucking brilliant! The best post you have ever published since I know you? I say, yes!
Awwwwwww 🤩