- Promote actions to generate and exchange knowledge, raise public awareness and promote training in sustainability for agents linked to the gastro-food chain.
- On November 22, the XII Sustainability Conference organized by BCC Innovation was held at the Miramar Palace in Donostia-San Sebastián, with the participation of the Director of the Biodiversity Foundation of MITECO, Elena Pita.
- The agreement is part of the actions foreseen in the Recovery, Transformation and Resilience Plan, financed by the European Union – NextGenerationEU, to promote sustainable lifestyles.
The Biodiversity Foundation of the Ministry for Ecological Transition and the Demographic Challenge (MITECO) and BCC Innovation, the Basque Culinary Center’s gastronomy technology center, have signed a collaboration agreement to develop joint actions to promote change in the field of food and gastronomy.
Specifically, actions will be promoted to generate and exchange knowledge on food and sustainability; to improve society’s awareness and commitment to more sustainable lifestyles, production and consumption; and to promote training and entrepreneurship in sustainability among agents linked to the gastro-food value chain in Spain.
This agreement, framed within the actions foreseen in the Recovery, Transformation and Resilience Plan, financed by the European Union – NextGenerationEU, in the area of promoting sustainable lifestyles, was signed during the XII Sustainability Conference “Towards a sustainable gastronomy: innovation and collaboration in action”, which took place a few days ago at the Miramar Palace in Donostia-San Sebastián.
The conference, funded by the Provincial Council of Gipuzkoa, brought together specialists who addressed the challenges, opportunities and collaborative networks to promote sustainability in food systems. During the closing ceremony, the director of the Biodiversity Foundation of the Ministry for Ecological Transition and the Demographic Challenge, Elena Pita, presented the actions related to green entrepreneurship, food, bioeconomy and the project “Changing lifestyles to recover nature”, which is coordinated by the Biodiversity Foundation.
In this regard, he highlighted the contribution that the 14 projects selected in the 2021 forest bioeconomy call are making in the promotion of more sustainable agricultural, livestock and forestry systems.
CHANGING LIFESTYLES TO RECOVER NATURE
The promotion of more sustainable lifestyles is a fundamental strategy to contribute to the recovery of nature. Social behaviors, production and consumption have a strong impact on both the use of natural resources and greenhouse gas emissions, and therefore on biodiversity and the effects of climate change.
For the Fundación Biodiversidad, this is a relevant line of action and, for this reason, a program of actions has been promoted within the framework of the Recovery, Transformation and Resilience Plan, financed by the European Union – NextGenerationEU. The approach to lifestyles implies a differentiated and comprehensive approach, adapted to the contexts, mentalities and lifestyles of different places and social groups. The program’s objective is to promote measures that integrate and encourage more sustainable lifestyles among citizens, coordinate policies that promote them, and foster governance, cooperation and training.
In order to achieve these objectives, several actions have been launched, focused on generating knowledge and promoting successful experiences that contribute to more sustainable lifestyles, not only at the individual level, but also in all sectors of society, in addition to transmitting the importance and benefits of the ecological transition in production and consumption systems.
The promotion of sustainable food systems is a key action point to promote social change and in particular the transition to sustainable lifestyles and is related to activities linked to the natural environment, cultural spaces, interpersonal relationships and the community. The report “Social and psychosocial analysis of factors influencing lifestyle changes“, presented by Elena Pita during the conference, details the factors that can influence the food system.
