Gastronomy on world environment day

Raise awareness about the need to consume responsibly through the recycling market

Ecoembes, is the non-profit environmental organization that promotes the circular economy through the recycling of plastic containers, cans, briks and cardboard or paper containers.

Yesterday, June 4, held the third edition of the Recycling Market, the market in which all products for sale are made from recycled materials and whose main objective is to promote the consumption of environmentally responsible products.

The celebration of pop up, comes to commemorate the World Environment Day, which is held today, Monday, June 5, and thus shows citizens how to give waste a second life through recycling.

In the events programmed by the Recycling Market This weekend we could see a clear commitment to caring for the environment through the use of recycled materials in the products of multiple jewelry, decoration, fashion and accessories firms, among which we highlight Ecoalf, Wood & co, Carton lab, Bioriginal, artilujos o Uplux.

The rest of the activities for the whole family sought to further promote the habit of recycling in people with a complete and delicious restaurant offer with local products, which has included different gastronomic proposals, such as Lolo Polos, totally natural and made by hand with fresh fruit, without any preservatives or artificial additives or craft beers.

The Showcooking of the recycling market.

Within the event, the final touch was put by the Catalan cook Ada Parellada, to help raise awareness of the “3R” recycle, reduce and recover.

El cooking workshop It was framed in the project led by the cook called GastroRecover, with which it aims to raise awareness about food waste and reduce it.

In it he develops culinary art, preparing dishes from foods rejected by the commercial circuit. Thus, in this way, and with the circular economy as the axis, attendees have been able to enjoy a showcooking live where the chef has prepared different dishes such as a bruschetta of vegetables and mushrooms, or a soup of bread with tomato and watermelon with mint oil.

The gastronomic concept is a clear example of how in almost all daily activities we can establish a habit of being responsible with the environment, whether in the purchase of products or in the preparation of food.

Consumption and preparation at home, as well as outside of it, in the hospitality industry is a field in which all players must put a special focus, to collaborate from all areas to create responsible lifestyles and habits with the environment ambient.