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VER AGUAS: “By recycling food we also perform an action to demonstrate new ways of generating less waste and drawing the full potential from the products"
Laura and Andrea form the team of VER AGUAS, a gastronomic project that stems from the need to renew our vision of the vegetal world and our capacity to convert food into a more social phenomenon. On Saturday 23 October they will take part in the Market of Markets fair with a workshop on responsible food. The fact is that apart from catering services, they also offer training and workshops, always under the watchword of sustainable cooking using the basics. In En primera persona we talk to them about gastronomy and why it is important to change our present-day attitude to food consumption.
How would you define the new sustainable cuisine?
For us, sustainable cooking is a process represented in a dish that the diner eats and that takes into account different variables like waste management, the use of local ecological products, and communication in the form of food from the same territory, the relationship formed between the producers and the executor (the cook), the temporality of the products and their traceability.
Why is recycling cuisine important?
It’s important because it’s one of the variables within waste management to try to establish a sustainable model of the restaurant trade. By recycling food we also perform an action to demonstrate new ways of generating less waste and drawing the full potential from the products.
Has globalisation been badly misused in relation with foodstuffs?
Without a shadow of a doubt! There’s no more to say.
How has the COVID-19 crisis affected and transformed gastronomy?
We believe, and want to believe, that there have been some substantially positive changes. For instance, that our clients are more sensitive to gastronomic projects which, in addition to fulfilling our vital needs for food and pleasure, send a message of global transformation or change. And consequently there have begun to appear restaurants, cooks and chefs who have decided to start up projects that are truly honest and coherent.
What future challenges face the gastronomy world?
Gastronomy has always been an instrument of communication of values, of history and unity. We believe that one of the great challenges is to continue to have a conscious global vision, in addition to trying to respect all those variables we’ve just mentioned, because the planet is running out of energy.
What role do the great chefs play? And the restaurants?
The great chefs are the referents for an entire population: it’s extremely important that they communicate the positive routes towards sustainable evolution. The restaurants are the visible face and have a social responsibility.
How can we do our bit from home?
Little actions, big actions. How about starting by becoming more aware of our consumer habits?
Why are initiatives like the Foodture important, or other events related with food and gastronomy?
They’re enormously important because they give us a holistic, global vision of different ambits in relation with food and gastronomy. They present visions that the population may not be aware of.
You’ve created VER AGUAS. Can you explain to us what the project consists of?
VER AGUAS is a gastronomic project that stems from the need to renew our vision of the vegetal world and its intelligence to convert it into social food, all through the five services we offer: advice to restaurants, catering, events, “See at home” and training courses.
How did the idea come about?
It grew out of a life experience and later the materialisation of a lifestyle, an eagerness to share our experience.
This October the ‘Market of Markets’ fair is going to be held. How do you evaluate this kind of events that connect the markets with the public and sustainable food?
They’re events that give value to everything we’re talking about. Here’s to more similar events!
And finally, can you give us a little recycling recipe to make at home?
If you use a yam in one of your dishes, you can wash the peel thoroughly and dehydrate it in the oven at low temperature to get a nice crunchy yam peel.
Photo: Beatriz Janer
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