Gastronomia jasangarriago baterantz aurrera zelan egin az...

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Bagilaren 8an Bizkaiak Euskal Gastronomiaren Topaketaren bosgarren edizinoa hartuko dau. Jardunaldia Mantala Basque Gastronomyk —Basque Culinary Centerrek eta Hazi Fundazioak bultzatutako ekimenak— eta BISUBIk (Bizkaiko Sukaldarien Bilkura Fundazioak) antolatzen dabe. Gastronomia-sektoreko profesionalak eta eragileak batuko dira Dimako Garena jatetxean, euskal gastronomiaren orainaz eta etorkizunaz modu kolektiboan hausnartzeko. Imanol Zubelzu Mantala Basque Gastronomy-ko arduradunak Lau Haizetara irratsaioan azaldu dauanez, topaketaren helburua hasieratik sektoreak berak daukazan erronkei erantzutea izan da. Bere esanetan, orain dala bost urte abiatu zan ekimena, ekoizleen, sukaldarien eta bestelako eragileen beharrak entzun ostean. "Jabetu ginan euskal gastronomiak behar bat eukala: sektoretik jaiotako topaketa bat abian jartzea, sektoreak egun daukazan erronkak aztertzeko eta alkarlanean etorkizuna diseinatzeko", adierazo dau. Aurtengo edizinoan gastronomia berdea eta jasangarria izango dira ardatzak. Zubelzuren ustez, gastronomia jasangarriak hainbat alderdi hartzen dauz kontuan: lurra zaintzea, energia barriztagarriak erabiltea, tokiko produktuen alde egitea edo sektoreko profesionalen lan-baldintzak hobetzea. Topaketan hausnarketa sakona egingo dabe gastronomia eredu iraunkorrago baterantz egin beharreko bidearen inguruan. Sektoreko ia 300 profesional batuko dira Dimako Garena jatetxean: sukaldariak, ekoizleak, baserritarrak, artisauak, upategiak zein erakundeetako ordezkariak.

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This episode was published on June 1, 2026.

What is this episode about?

Bagilaren 8an Bizkaiak Euskal Gastronomiaren Topaketaren bosgarren edizinoa hartuko dau. Jardunaldia Mantala Basque Gastronomyk —Basque Culinary Centerrek eta Hazi Fundazioak bultzatutako ekimenak— eta BISUBIk (Bizkaiko Sukaldarien Bilkura...

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