On July 29, the Minister of Agriculture, Food and Environment, Mrs. Isabel García Tejerina, has chaired the signing of an agreement for collaboration in education in food and gastronomy.
The agreement has also been signed by:
- Sr. Rafael Ansón, President of the Royal Academy of Gastronomy.
- D. Íñigo Méndez, as Secretary of State for the European Union,
- Mrs.- Pilar Farjas, General Secretary of Health and Consumption, of the Ministry of Health, Social Services and Equality,
- D. Cristóbal González Go, Undersecretary of the Ministry of Foreign Affairs and Cooperation.
- D. Fernando Benzo, Undersecretary of the Ministry of Education, Culture and Sports,
- D. Jaime Haddad, Undersecretary of the Ministry of Agriculture, Food and Environment.
During the event, the Minister’s words stood out:
Our gastronomic offer has become in recent years one of the most relevant elements of the brand Spain, to which it contributes key values such as creativity, innovation, quality and variety.
The core of the content of the agreement has been put to the protection of health, seeking the objective of promoting a balanced diet, and complementing it with the practice of physical exercise.
THE DIET
It will be the cornerstone of the agreement, always seeking the highest levels of well-being and health for citizens, promoting quality applied to food.
Actions on gastronomic culture, nutrition and healthy habits will be promoted, from the beginning of early childhood education to the end of the individual’s training activity in the university field, as well as for the rest of the population.
The Ministry of Agriculture, Food and Environment provides information and promotion among school-age children a large amount of information to generate healthy habits, and monographs on different foods such as milk and its derivatives, fish products, organic foods, fruits and vegetables , and olive oil, etc.
This will be a very important boost for the development of initiatives in the field of knowledge and sensory experiences, diet and physical activity, values and habits of a balanced diet, nutrition and gastronomy, gastronomic heritage, variety of landscapes, protection of gastronomic diversity and rural tourism.