Round table
Self-sustainability and the future of the culinary profession
In recent years, chefs and the gastronomy sector have played an active role in addressing many of society's major issues, leveraging their public visibility and media influence to support social, cultural, economic, and regional causes.
This involvement has reinforced the value of gastronomy as a driver of development, identity and international projection. However, although its social relevance is growing, the sector itself is facing structural difficulties in terms of labour, taxation and business viability. Regulatory pressure, inflexible working models and a lack of direct dialogue with the administration are threatening the sector's ability to attract talent, create value and maintain growth.
This roundtable discussion aims to explore the self-sustainability of the culinary profession, as well as the role that the collective must play as an active agent of change. The goal is to develop a model of gastronomy that is socially responsible, fair, viable, and appealing to those who make it possible.
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