Portal de Jumilla
www.portaldejumilla.com
"Sustentable" has studied and scored the gastronomy, proximity and sustainability of one hundred restaurants of the Valencian Community, valuing the PDO Jumilla wines as a local product.
The first guide in Spain that values ​​the sustainability, the proximity of the product and the gastronomic offer of 100 restaurants of the Valencian Community has been presented this morning in Jumilla by the president of the Regulatory Council, Silvano García Abellán.
The Dum Jumilla Regulatory Council has collaborated with the biologist and environmental consultant María Diago to value sustainability factors in the gastronomic establishments of the Valencian Community.
A region so close to the Jumilla PDO that it consumed and exported the Jumilla PDO wine since the middle of the last century.
Through this collaboration we wanted to emphasize the proximity and proximity with this region.
The CRDOP Jumilla wanted to identify these factors and communicate a qualitative leap in the contribution as a territory to the objectives of sustainable development, preservation of biodiversity and the fight against climate change.
The restoration can also help in this change, and in this place the sustainable restoration of proximity takes on special importance.
The field work carried out by specialists and critics has consisted in the study and evaluation of about 200 restaurants selected for their excellence.
Lluís Ruíz Soler, in charge of the gastronomic part, traveled about 30,000 kilometers throughout the Valencian Community for a year to choose the 100 establishments that finally appear in the guide.
And Ricardo Almenar Asensio was in charge of preparing the "Sustainable" index.
The president of the Regulatory Council has congratulated the guide "because it comes just in time that the value of sustainability has a shape and recognition as a necessary value in the restoration, considering that the most sustainable is to cultivate the land and use the proximity products ".
In the subsequent colloquium, held at the Jumilla Food Market Hall by the secretary of the Jumilla CRDOP, Carolina Martínez Origone and the director of the guide, María Diago, have told details of the objective and method that has been followed.
María Diago, commented, among other things, that "Sustainable is born from the need, inescapable, to link gastronomy with sustainability as a cultural tool to combat climate change."
And it also arises "from the emotion to take care of our land, our values, our productive system, our landscapes ...".
The presentation act, attended by half a hundred people, has had important support from the municipalities of this PDO;
the mayor of Jumilla, Juana Guardiola, the Councilor for Environment, Agriculture, Forestry and Local Development of Jumilla, Juan Gil Mira, the Councilor for Tourism of Jumilla, María Quílez Pérez as well as other municipalities belonging to the Albacete part of this PDO, the Councilor for Tourism of the City of Hellín, María Jesús López, and the Councilor for Economy and Finance, promotion and Local Development of Montealegre del Castillo, Julián López Lizán.
At the end of the presentation, the Regulatory Council offered a sample of the tapas participating in the edition of the Ruta de la Tapa "KM 0" that is currently active among the associates of the Jumilla Wine Route, as well as tasting of Some of the many organic wines made in this territory, highlighting the local product, our cuisine and local production.
Source: CRDOP Jumilla
Privacy policy
- Legal notice
- Cookies