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Spain´s Girona Gastronomy Exhibition 2011 neutralizes CO2 of various initiatives that took place at the Auditorium

02-02-2011

Sustainable Gastronomy, Kitchen and Health and Economy and Enterprise, where the main themes of the gastronomic forum that took take place from the 20th to the 23rd of February in Girona, Spain, affirming its commitment to sustainability.

The forum program took place in the Auditorio Palacio de Congresos y Palacio de Ferias de Girona and involved about 120 activities based on three principal themes: sustainable gastronomy, kitchen and health and economy and enterprise.

The event was organized by the Pep Palau, von Arend & Associats company and this year the forum presented the following news:

• For the first time in the history of gastronomy congresses, the access to the forum also included live cooking shows at the auditoriums, in the hands of great chefs, such as: Ferran Adrià, Carme Ruscalleda, Quique Dacosta, Alan Yau, Joan, Josep y Jordi Roca, among many others.

• ForoEmpresa brand was created, and there was a rich discussion of all topics of interest to entrepreneurs related with the cooking business, like for example the new business formats, price policies, etc.

• The third news was Aula Activa, an experimental and interactive place were the assistants had the privilege of cooking next to the chefs.

This way, in this year's edition and through the offset of all CO2 emissions related to the activities that took place at the Auditorium (Sala Simfònica and Sala Petita) the Fòrum Gastronòmic Girona 2011 invested in sustainability.

This initiative was possible thanks to the support of lavola and e)mission brand (lavola is the company that represents e)mission in Spain) that were in charge of emissions offset management, measuring the carbon footprint and offsetting all emissions associated with the energy consumption of the Auditorium rooms, and of the participants travels.

e)mission measured the carbon footprint of 34.57 tonnes of CO2eq. The offset of these emissions allowed the activities developed on the Auditorium were considered emission neutral and allowed the Fòrum Gastronomic 2011 to acquire the e)mission neutral certification.

The offset of these emissions was carried out through the acquisition of a specific number of high quality carbon credits - VER (Verified Emission Reduction) from the e)mission's portfolio projects, equivalent to the estimated carbon footprint.

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