17/06/2022
The term Sustainable Gastronomy was first introduced to the global community by the official mouth of the United Nations in 2016. Aldemar Resorts Group, having recognized several years ago the importance of gastronomy, food and its entire value chain, incorporates policies and implements actions aimed at promoting sustainability in these fields. Sustainable gastronomy is closely linked to the three pillars of sustainable development – environment, society and economy – and is a key vehicle for achieving its objectives. As a reference point for rural development and sustainable production, food safety, nutrition, proper management of raw materials and the conservation and protection of biodiversity, sustainable gastronomy has in recent years played one of the most important roles towards sustainability, contributing to poverty reduction, protecting the environment through the more efficient use of resources and safeguarding the cultural values and diversity of societies.
On the occasion of this day, we underline that the Aldemar Resorts Group family has always honoured food and the process of its processing, which allows us to make the best use of it.
“Greek Cuisine and Mediterranean Diet” by Aldemar Academy and Sympossio Greek Gourmet Touring
Aldemar Resorts Group and Aldemar Academy in collaboration with Sympossio Greek Gourmet Touring and the 2nd Primary School of Pyrgos organized, on 31 May 2022, an interactive workshop on “Greek Cuisine & Mediterranean Diet”, addressed to Erasmus+ students in the framework of the Small Steps – Big Changes program.
The aim of the initiative is to highlight Greek gastronomy, to inform and promote the Mediterranean diet and to promote and introduce Greek culture and civilization through unique Greek products.
In the framework of the interactive workshop hosted at the Aldemar Olympian Village Hotel, an educational seminar by a nutritionist – endocrinologist specialist was held for more than 60 Erasmus+ students, while the participants had the opportunity to participate in an experiential – entertaining experience by cooking together under the guidance of the expert Chefs of the Thalassa restaurant.
The students had the opportunity to work collectively in the specially designed cooking studios, which meet the necessary standards, enjoying unique Greek flavors and getting to know in depth the place of origin of the products used in their culinary journey. Strengthening the cooperation between the participants, but also between those involved in Greek gastronomy in general, was a key objective of the action.
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