Presentation
Transhumance and sustainability
The concept of sustainability has always been present in traditional culinary culture. It is a simple idea based on respect for raw materials, reusing them and avoiding waste.
However, the prosperity achieved during the 1980s led us to neglect these basic rules of subsistence, resulting in mass consumption and the indiscriminate exploitation of resources. In little more than two decades, this has caused incalculable damage.
The idea is to return to a time when we had less, but made the most of what we had, allowing us to make more sustainable food choices and have less of an impact on the availability of our seas and land.
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