Sun&Blue Congress will bring together an outstanding delegation of Michelin Green Star chefs and sustainable restaurants

Sun&Blue Congress, called to be the most important congress in Europe on Tourism and Blue Economy, to be held from November 15 to 17 in Almeria, dedicates a prominent presence in its program to the sustainable catering sector. Promoted by beon. Worldwide and sponsored by the Ministry of Tourism, Culture and Sport of Andalusia, the City Council of Almeria, the Provincial Council of Almeria and the Ministry of Sustainability, Environment and Blue Economy of Andalusia, Sun&Blue Congress will feature the participation of Green Michelin Star chefs, restaurants that stand out for their concept of sustainability and foundations that promote conscious and sustainable consumption and sustainability in hotels and catering establishments.

On November 15, from 12:15 to 13:15 at the Palacio de Exposiciones y Congresos 'Cabo de Gata - Ciudad de Almería', will take place the round table discussion 'Discovering the flavors of Blue Tourism'. Xavier Pellicer, chef of the restaurant 'Xavier Pellicer Healthy Kitchen' (Barcelona), two Michelin Guide suns and five We're Smart Awards; Juan Diego Sandoval, director of Sala at 'Coque' with two Michelin Stars and one Michelin Green Star (Madrid); María José Meda, chef of 'El Batán' restaurant with one Michelin Star (Teruel); Miguel Ángel de la Cruz, Michelin Star chef and Michelin Green Star at 'La Botica de Matapozuelos' (Valladolid); and Sergio Gil, president of the Fundación Restaurants Sostenibles as moderator; will address how gastronomy is changing the concept of gastronomic tourism and how consumers are increasingly willing to choose only sustainable options and to reward those proposals that are differentiated by the raw material. They will also discuss how gastronomy has become a deciding factor when choosing a tourist destination.

On the same day, the Sustainable Restaurants Foundation will hold the second meeting of its Honorary Board of Trustees, made up of twenty professionals from the restaurant industry. During the meeting, the Foundation will present the actions and objectives set for the coming years, and will provide a time for updating and dialogue between colleagues in the sector, with emphasis on the conservation of the seas and oceans.

On Friday, November 17, it will be the turn of Xanty Elías, Michelin Green Star chef with 'Xanty Elías Finca Alfoliz' (Huelva). The CEO of the Xanty Elías Group and president of the Prenauta Foundation will give a presentation on conscious and responsible consumption from 9 to 10 am. Awarded with the Basque Culinary World Prize 2021 for influencing children's food education, he will bring to the stage of Sun&Blue Congress his initiative "Children eat the future", in which he has been working since 2018 training thousands of kids in gastronomic culture and conscious and sustainable consumption. As president of the Prenauta Foundation, Xanty is committed to tourism as a tool to get out of the routine and eat better; to innovation and entrepreneurship in the catering sector as a driver of better food when we go out on the street; but, above all, to promote food education for boys and girls, convinced of the power this has to transform food in the family, turning children into active protagonists as ambassadors of healthy eating.

It should be remembered that the first edition of Sun&Blue Awards will also reward the best 'Marine Gastronomic Innovation in 2023'. This category will reward restaurants, chefs or culinary projects that have stood out for their creativity and excellence in promoting gastronomy based on marine and sustainable products. The winner will be announced on Thursday, November 16, at the awards gala to be held in the cloister of the Cathedral of Almeria, from 20:30 hours.