Members' Talks: Sustainable Gastronomy | Thanos Feskos & George Papazacharias

In 2016, the UN General Assembly designated 18 June as an international observance of Sustainable Gastronomy Day.

The decision acknowledges sustainable gastronomy as a link in the chain towards Sustainable Development. Agricultural development, sustainable food production, food security and conservation of biodiversity are four of the main characteristics promoted by sustainable gastronomy, its benefits permeating the environmental, social, and financial sector.

Taking this day as an occasion, SNFCC Membership Programme holds a discussion with Thanos Feskos and George Papazacharias, both chefs at Delta, SNFCC’s new restaurant, which is expected to open its doors to public soon.

The two chefs bring the pioneering farm-to-table approach to the local spotlight, by focusing on dishes that are cultivated to Stavros Niarchos Park vegetable garden and to our collaborating farm in Markopoulo, used exclusively for the culinary purposes of the Restaurant, through a circular approach of sustainability.

We are glad to share the discussion that took place, exclusively for SNFCC Members!
 

Members will receive the video of the discussion on 18/06, via SNFCC Members Newsletter.

Delta, a fine-dining restaurant, featuring contemporary Greek cuisine, was created by the SNFCC and Dipnosofistirion with support from the Stavros Niarchos Foundation (SNF), and it is expected to open its doors to the public as soon as health measures allow it. Design of the restaurant has been undertaken by award-winning firm Kois Associated Architects.

photo credits: Nikos Karanikolas