Published On: June 18 , 2024Categories: Featured, Sustainability

Celebrating Sustainable Gastronomy Day

MagNuS project promotes food sustainability in MICE tourism

18 June is a special day in the calendar, as it is Sustainable Gastronomy Day. Gastronomy is an art that encompasses food preparation, regional cooking styles and the food consumed locally. However, sustainability involves considering not only consumer health, but also the well-being of the planet and its ability to provide for future generations.

In this context, we now recognise gastronomy as a cultural expression that reflects global diversity and as a key tool for transforming our food systems into more sustainable models. This recognition is reflected in the collaborative and multidisciplinary work of the MagNuS (Magnitude, Nutritional value, and Sustainability) project.

The MagNuS project is based on the commitment and involvement of the Valencia World Centre for Sustainable Food (CEMAS), the Lluís Alcanyís Foundation of the Universitat de València  and the Valencia Conference Centre, in order to contribute, through gastronomy, to the sustainability of tourism, more specifically, conference tourism or MICE tourism.

In the same way that this segment of the tourism industry contributes to the dynamisation of the local economy, the MICE sector must provide an environmentally and socially responsible environment that ensures the well-being of our community. With this in mind, it has been considered essential to ensure proper nutrition and food safety within the congress activity of the Conference Centre, as well as to carry out advanced sustainable management in order to contribute to the fight against food waste as a fundamental factor in sustainable tourism policies.

The Magnus project has resulted in research that has been published in a high impact international journal (1), assessing and addressing food waste during events at the Valencia Conference Centre, providing insights into sustainable practices in MICE tourism and culminating in recommendations to reduce the environmental impact of food waste.

The project has had some other noteworthy achievements. Among them, the book “UNITING FLAVOURS: 360º in Mediterranean Culinary Experiences”, awarded the prestigious Gourmand World Cookbook Awards at national level in 2023, consolidating the image of Valencia as a benchmark in gastronomic and sustainable culture.

In addition to the three promoting entities, the Valencian Institute of Agricultural Research (IVIA), the Faculty of Teaching and the Faculty of Pharmacy of the Universitat de València, the Faculty of Health Sciences of the Universitat Oberta de Catalunya, Gourmet Catering & Events and the KLIPERDVILA Agency have collaborated in the implementation of the project.

Today, and in unanimous agreement, we vindicate the power of sustainable gastronomy and highlight the richness of the Mediterranean diet, which considers the origin of the ingredients, how they are grown and how they reach our markets and dishes. As a gesture of our harmony with the motto, we invite all lovers of sustainable gastronomy to explore “REUNIENDO SABORES” and discover the richness of Mediterranean cuisine.


(1) Fernandez-Zamudio, M. A., Zarzo, I., Pina, T., Soriano, J. M., & San Onofre, N. (2024). Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project. Foods13(2), 181.