The European Food Symposium 2019 left a mark across the entire Europe.
of the symposium was very clear: It is important to understand that
sustainability is not a value in itself, but a motto we must take into account
in our actions. Sustainable approach is also not the goal of culinary
creativity, but the path which leads us to the same goal - the ultimate
culinary experience. Sustainability must become a part of the culinary world
from the source of food, all the way to the plate. At this point, the science
with its discoveries, which are becoming increasingly embedded in the culinary
world, could help us. But not only the culinary science, also the engineering
science. The speakers highlighted another interesting paradox which is increasingly
affecting the world of not only fine cuisine, but gastronomy in general. The
opening or closing of borders has a major impact on the development of
gastronomy in the world, where moderation and exploitation of the positive
potentials of both extremes are crucial.