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Ana Rodríguez Castaño and Benjamín Lana. Edu Martín
A National Strategy to 'Remain Number One'

A National Strategy to 'Remain Number One'

After 'more than a hundred meetings' and in-depth analysis of consumption trends, the Government presents a plan with gastronomy as the final link in the value chain.

Doménico Chiappe

Madrid

Miércoles, 29 de enero 2025, 17:55

After analysing food consumption in Spain and its trends, the Ministry of Agriculture, Fisheries and Food developed a National Food Strategy. It concludes that 'in the value-added chain, the final crystallisation is gastronomy,' says Ana Rodríguez Castaño, Secretary General of Agricultural Resources and Food Safety at the ministry, during Madrid Fusion Alimentos de España. 'What is consumed outside homes accounts for 15% of the total volume but represents 30% of the value. The fact that it is double gives an idea of the power of the restaurant industry in our country.' The data indicates this translates to 'more than 34 billion euros. We must start with a wonderful product, which becomes a recognition of the identity of the Spanish product,' says Rodríguez Castaño. 'With this national strategy, we want to highlight the value of farmers, ranchers, and fishermen, but ultimately, gastronomy is what drives us to keep moving forward.'

With 90 million tourists a year, exports worth 70 billion euros, and ranking fifth in Michelin stars, the 'gastronomic ecosystem' plays a role in a third of the economy and generates seven million jobs. 'Gastronomy transcends the act of eating and becomes an act of culture and identity,' states Rodríguez Castaño.

After more than a hundred meetings 'at the highest level' with NGOs, environmentalists, and professional agricultural and gastronomic associations, 'we received many proposals, some realistic and others far-fetched. We made a thermometer. In red, we placed those that everyone requested, such as zero-kilometre foods, labelling issues, VAT, or public food procurement,' recalls Rodríguez Castaño about this document of more than 200 pages. The proposals must also adapt to national and European regulations. 'They were grouped by priorities. We want to remain number one and have set the path to follow.'

Furthermore, beyond business and figures, there is a plan to persuade schools to improve culinary education, supporting autonomous communities that include initiatives in the curriculum to return to a diet that 'educates the gustatory and olfactory memory,' a future challenge, concludes Rodríguez Castaño.

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