Zaragoza finalizes the program of activities to celebrate, from June 2022 and until next year, its title of Ibero-American Capital of Sustainable Gastronomy, a brand designation granted exclusively by the Ibero-American Academy of Gastronomy (AIBG), through which “gastronomic excellence is recognized as an example of culture”. This is how it was presented this Thursday, at its debut, by the Deputy Mayor and Minister of Culture and Foreign Projection, Sara Fernández, and the president of the AIBG, Rafael Ansón.
“It is a great honor and responsibility to host a title of these characteristics in Zaragoza, which delves into gastronomy, from the field of sustainability, as a vehicle for transformation, wealth and socio-cultural connection between regions and countries”, Fernández assured. The objectives of this Capital status, the vice-mayor pointed out, go through “the attraction of visitors to the city, the organization of gastronomic, leisure and cultural activities, the enhancement of local gastronomy, the visibility of proximity and zero kilometer products, the mitigation of the impact of the carbon footprint, and the formation of the sector”.
Ansón recalled that “sustainability has become silver at a time when all countries recognize the importance of the ecological transition as a European mandate. In this sense, the Ibero-American Academy of Gastronomy has considered it absolutely opportune to choose a scenario that highlights that gastronomy, agri-food production and industry must go hand in hand with sustainability. And Zaragoza has been making an effort along these lines for a long time”.
Throughout the Capital, a program will be carried out, which is being finalized by Zaragoza Tourism together with the sponsors and collaborators, with more than 40 original contents in the most exclusive spaces of the city for twelve months. Some of the actions will be the creation of brand ambassadors for the city or the AIBG seal of sustainable gastronomy for the participating establishments; optimization of food waste; the enhancement of a traditional recipe book and its calendar of seasonal products from the garden of Zaragoza; or innovation through an Ibero-American map of sustainable Zaragoza gastronomy.
There will also be a commitment to training the capital’s hospitality sector on issues such as measuring the carbon footprint of gastronomy and actions to compensate for it, or training actions related to proximity and kilometer zero products.
The street will also have its leading role with artistic interventions, dynamics and exhibitions in the Parque Grande or the installation of information totems. To all this will be added clandestine dinners with Goyesca gastronomy, specialized fairs and festivals or the cocktail and tapas routes. All activity is based on the collaboration and projection of the different sectors involved in sustainable gastronomy, from food production to industry, through distribution, commerce, hotels and restaurants. The objective is to create a gastronomic brand for the city as a “tasty, healthy and sustainable” destination.
The presentation made by Fernández and Ansón has also served to present, as was done at FITUR, the corporate image and logo of the Ibero-American Capital of Sustainable Gastronomy, which is based on the organic and irregular forms of nature. The main “Z” is endowed with its own personality as a representative differentiating element and the tones used are green and earthy, and some icons directly related to Zaragoza gastronomy and its sustainability are included in an abstract way.
The logo is thus inspired by the borage stem, which is characterized by being very fleshy and covered with small hairs or bristles. This fact also leads to the idea of a second skin, a second layer, just like the disposition of an onion. Playing with these characteristics, depth was given to the letter with a double line. The cut at the end of the diagonal line of the letter simulates the indentation that occurs in the leaves, to offer a more noticeable and evident finish. The base of said letter simulates the presence of a stew spoon thanks to its horizontal arrangement.