The key to sustainable gastronomy lies in conscious and responsible consumption. We cannot afford to deplete the natural resources that provide us with exceptional food. Overconsumption of certain products, such as when we all gravitate toward sea bass or bluefin tuna, leads to overexploitation and scarcity. We must learn to value and utilize what nature offers us in each season.

Consuming seasonal and local products is essential to reducing our environmental impact and supporting our region's producers. In the Vega Baja, with its rich vegetable gardens, we have a great advantage. We must revive and enhance the culinary traditions passed down to us by previous generations, such as salting fish and bacon, thus avoiding waste.

Sustainable gastronomy also involves making the most of every food item. Why not use the less valuable parts of vegetables, those unsuitable for salads, to prepare delicious bases for our rice dishes? The green leaves of a leek, a slightly softened onion, everything adds up.

In the Vega Baja, the culture of leftovers is rooted in our customs. It's time to revive practices like making homemade preserves, like tomato jam, instead of resorting to canned goods. Even something as simple as using lemon tree prunings for barbecues instead of buying firewood contributes to sustainability.

The hospitality sector has a crucial role to play in this change. Implementing measures like using glass bottles, recycling, and reusing food are important steps. Imagine the positive impact we can achieve if every restaurant and home adopts these practices. Together, we can build a more sustainable future for our planet.