Gastromasa and the future of gastronomy: A global conversation on sustainability and biodiversity

The seventh Gastromasa Gastronomy Conference convened this week in the cosmopolitan city of Istanbul, drawing gastronomy professionals from all over the world. It addressed two of the world’s most pressing issues, sustainability and biodiversity, through a series of fascinating lectures and workshops delivered by a host of international chefs, sommeliers and mixologists. This year’s edition, once again organised by the Sözen Group, examined this theme through the lenses of the restaurant industry, the bar scene and the hospitality sector.

Istanbul served as a remarkable backdrop for the event, showcasing its millennia-old food culture and acting as a bridge between Europe and Asia. The city is home to world-renowned restaurants such as Neolokal, Turk Faith Tutak and Mikla, also boasts olourful food markets rich with the enticing aroma of spices, alongside incredible mangals known for their kebabs. This unique gastronomic landscape enhanced the event, fostering a deeper understanding and appreciation of the event’s focal theme.

On the first day of the conference, attendees had the opportunity to follow a series of presentations by eminent professionals from the culinary world. From the regenerative gastronomy insights offered by France’s Nadia Sammut to a presentation by Norwegian chef Nicolai Ellitsgaard, who highlighted the beauty of bycatch. In addition, Simon Rogan of L’Enclume delved into sustainable culinary practices in the UK’s Lake District. The day also featured Spanish chef Diego Guerrero, who approached sustainability as a holistic concept, and American expert Dan Barber – a leading authority in agriculture and sustainable gastronomy – who pondered on the future of food, offering attendees an expansive and global viewpoint on the theme.

Day two of the event carried forward the discourse with a presentation on hyperseasonal cooking by Londoner Jeremy Chan, and a fascinating dive into sustainability in pastry, addressed by David Gil, from Barcelona. The day also housed a pivotal discussion on increasing female employment in world gastronomy, moderated by La Liste General Manager Helene Pietrini, fostering a dialogue on gender equity in the culinary field.

A significant moment of the conference was the roadmap for the development of sustainable chef restaurants and the growth of Istanbul’s gastronomy market. Moderated by Gastromasa’s creator Gökmen Sözen, it featured the insights of two local culinary experts: Pınar Taşdemir and Maksut Askar. This session not only underscored Istanbul’s emergent role in the global gastronomy scene but also delineated a future path with a heightened focus on sustainability and biodiversity.

Overall, the seventh edition of the Gastromasa Gastronomy Conference provided a fertile ground for cross-pollination of ideas and presented a hopeful roadmap for the future of the gastronomy industry. It brought to light the intrinsic connection between food, culture and the environment, urging the culinary world to embrace a future that is sustainable and biodiverse, where gastronomy exists in harmony with nature. By the end of the two-day event, attendees carried with them a richer understanding of the culinary world’s potential to foster sustainability and promote biodiversity, through practices that are both ancient and ever-evolving. The event served not just as a confluence of great minds, but as a call to action, encouraging individuals and organizations to forge a path that honours the earth and its diverse ecosystems.

Food Desk

For further information about Gastromasa visit the website www.gastromasa.com.