Sustainable gastronomy means a cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.
All done in a way that is not wasteful of our natural resources and that can be continued into the future without being detrimental to our environment or health. Artisan cheese and dairy products play an important role in sustainable gastronomy. They are often produced locally while using traditional methods and they can be part of the cultural heritage of a region.
On the occasion of the Sustainable Gastronomy Day, we take the opportunity to bring the FACE in itinere platform to attention. On this website, present and future producers and sellers of artisan cheese and dairy products find an overview of possibilities for training, internships and visits that are available. It makes is easier to gather knowledge and experience about special products and production technologies.
Next to that, the platform facilitates exchanges between colleagues from all over Europe. This way, the farmhouse and artisan dairy sector and sustainable gastronomy can continue to thrive together.
Feel free to use the flyer in your language to spread the information!
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