About
Sustainable Gastronomy Summit
FIRST EDITION
Monaco, September 21, 2023
Under the High Patronage of H.S.H. Prince Albert II of Monaco,
an initiative by Alain Ducasse, in collaboration with the Prince Albert II of Monaco Foundation with the kind support of Moët Hennessy and Société des Bains de Mer.
"A cuisine that is good to think is a cuisine that is good to eat."
Alain Ducasse
Because food production accounts for one-third of greenhouse gas emissions, gastronomy plays a crucial role in addressing ecological and climate disruptions. It is urgent to change our approach to food and consider it a means of preserving the planet and its inhabitants.
With the support of Moët Hennessy and the Société des Bains de Mer, this inaugural edition allowed for a comprehensive exploration of the food chain, from our soils and seas to our plates. The Mediterranean region, a cradle of history and civilizations, emerged as the indispensable host for this event.
Scientists, producers, chefs, educational institutions, future culinary leaders, and young advocates for ecological transition shared their experiences and innovative solutions during this summit. This mobilization is more than necessary, as the goal is to take action, commit, and shape the gastronomy of the future. This summit played a pivotal role in the development of the Sustainable Gastronomy Charter, which will soon be published on the website.
Hosted by French journalist Daphné Roulier, this first edition of the Summit revolved around five major themes addressing the challenges of sustainable gastronomy
Featuring:
- Fabien Dumont, market gardener, Saint-Rémy-de-Provence
- Sylvain Pagnon, fisherman, Carro
- Elisabeth Vallet, director Ethic Ocean, Paris
- Christophe Maier, CEO Lagosta, Monaco
- Eva Moreno, paleo-climatologist Museum national d’Histoire naturelle, Paris
Featuring:
- Josh Niland, chef and fish cookery pioneer St Peter, Sydney, Australia
- Pierre-Édouard Robine, wild plant forager, Écouché-les-Vallées
- Jean-Marie Pédron, seaweed harvester, Croisic
- Alain Ducasse, multi-star chef
- Mauro Colagreco, Michelin star chef Mirazur, Menton
Featuring:
- David Hertz, chef and social gastronomy leader, South America
- Dan Barber, Michelin star chef and farm-to-table pioneer Blue Hill at Stone Barns, New-York, United-States
- Alexandre Drouard, co-founder Terroirs d’Avenir, Paris
- Fanny Giansetto, co-founder Écotable, Paris
- Elisabeth Boucher-Anselin, communications director Michelin Guide, Paris
- Dieuveil Malonga, chef and social entrepreneur Meza Malonga, Kigali, Rwanda
Featuring:
- Alice Waters, chef and Slow Food pioneer Chez Panisse, Berkeley, United-States
- Gilles Pérole, deputy-Mayor Mouans-Sartoux
- Laure Mardoc, founder Cap Veggie, Paris
- Camille Labro, founder L’école comestible, Paris
- Corinne Mbow, director of marketing Elior Group, Paris
Featuring:
- Romain Guth, student, École Ducasse, Paris
- Lisa L’hostis, student, École FERRANDI, Paris
- Audrey Bourolleau, founder HECTAR, Lévis-Saint-Nom
- Manon Dugré, coordinator ANCA chair AgroParistech, Paris
- Christophe Joublin, chairman Association Française des Lycées d’Hôtellerie et de Tourisme, Monaco