The Valencia Conference Centre promotes sustainable catering options by incorporating the first menu endorsed by Chefs’ Manifesto
This distinguished culinary proposal, which has received the seal of approval, was developed by Gourmet Catering & Eventos, the exclusive catering service provider for the Conference Centre. Chefs’ Manifesto is a renowned international initiative that unites chefs from across the globe in a shared commitment to advancing more sustainable, healthy and equitable food systems.
The Valencia Conference Centre has enriched its catering offer with the pioneering Menú Food Impact, the first to receive permanent validation from Chefs’ Manifesto, an international initiative championed by the SDG2 Advocacy Hub. Thanks to its strategic partnership with Gourmet Catering & Eventos, the Conference Centre continues to advance sustainable cuisine.
The SDG2 Advocacy Hub is a global platform that coordinates impactful campaigns and actions aimed at achieving Sustainable Development Goal 2: ending hunger, securing food security, and improving nutrition through sustainable agriculture by 2030. This milestone represents a significant step forward for Valencia in its ongoing commitment to sustainability and the objectives of the 2030 Agenda, as emphasised by Councillor Paula Llobet, Chair of the Valencia Conference Centre.
Councillor Llobet explained that the gastronomic proposal honoured with this seal is the Menú Food Impact, created and developed by Gourmet Catering & Eventos; its validation by Chefs’ Manifesto signifies strict adherence to criteria of sustainability, nutrition, biodiversity and food justice.
Paula Llobet, Chair of the Board of Directors of the Valencia Conference Centre and Delegate for Tourism and Innovation, stated that “this milestone positions the city as a benchmark for responsible food within the meetings tourism sector and consolidates Valencia’s role as a destination aligned with the demands of responsible tourism. Furthermore,” she added, “it reflects our commitment to conscious, creative cuisine that is aligned with the major global challenges.”
The Menú Food Impact has been carefully designed in accordance with strict sustainability criteria, including the use of local and seasonal products, the incorporation of native vegetable varieties, and a thorough analysis of environmental impact. The outcome is a cocktail-style offering that combines organic and locally sourced ingredients, with a particular emphasis on vegetables and legumes, alongside a mindful consideration of resource origins and the biodiversity of our land.
The dishes feature creations that fuse the best of Valencian cuisine, such as almonds, oranges, artichokes, esgarraet (a dish made with cod and peppers), and fideuà (a noodle dish), with carefully selected products, including options from sustainable fisheries. This culinary proposal delivers variety, nutritional balance, and a comprehensive culinary experience tailored to all types of guests.
Sylvia Andrés, Managing Director of the Valencia Conference Centre, underscored that the incorporation of the Menú Food Impact into the catering offering “represents another step forward in our commitment to sustainability, a key pillar of the building’s strategic vision. Moving towards a greener future requires a global perspective that drives us to rethink and transform every aspect of our activity.”
Meanwhile, Raquel Vicente Bezjak, Managing Director of Gourmet Catering & Eventos, affirmed that “the long-term alliance between Gourmet Catering & Eventos and Chefs’ Manifesto is not only a commitment to excellence but also a pledge to the present and future of our planet and its inhabitants,” adding that “this partnership is essential for the Conference Centre to host events that facilitate the exchange of experiences and dissemination of knowledge within an environmentally respectful framework, as outlined in its Sustainability Plan.”
