GASTROSUR returned for its eighth edition, bringing local food producers, restaurant professionals and future hospitality workers together at the CIFP Gran Sur in Adeje.
The VIII Meeting of the Primary Sector and Restaurant Industry took place on the morning of 29 November, organised by the Circle of Businesspeople and Professionals of South Tenerife (CEST), with support from Adeje Council.
Holding the event at the Gran Sur vocational training centre gave students and teaching staff a chance to get involved, while bringing the business world a little closer to those preparing for careers in cooking, restaurants, tourism, hospitality and management.
And that’s really the point of GASTROSUR. Local producers need places to connect with restaurants, while the next generation of hospitality professionals needs to understand what is being grown and made on their doorstep.
Talks, debates and local food
The programme included presentations from experts José Ramón Arévalo Sierra and Pablo Pastor, followed by two discussion sessions looking at some of the challenges facing the industry.
The first focused on sustainability and circular practices in agriculture and hospitality, moderated by Íñigo José Núñez Quintana.
The second explored sales channels and commercial experiences, with Clemente González Cruz leading the discussion.
The event finished with business networking and a tasting session, giving participants the chance to sample products from companies involved in the meeting.
The cocktail was prepared by students and staff at CIFP Gran Sur using ingredients supplied by participating businesses. These included Finca La Calabacera, Higos de Fasnia, Bodegas Cumbres de Abona and Las Arepas de Macha.
Adeje’s Councillor for Economic Development and Employment, Alberto Álvarez, highlighted the importance of bringing the primary sector and restaurants closer together.
He said the relationship helps promote local produce while supporting employment, training opportunities for young people and sustainable economic development across the south of Tenerife.
It’s a sensible idea. There’s little point talking about supporting local produce if the people growing it and the businesses serving it aren’t actually getting together.
GASTROSUR provides an opportunity to make those connections happen.