How Chef Jaume Biarnés Makes Sustainable Gastronomy Delicious and Practical

Sustainable Gastronomy Day takes place every year on 18 June. Chef Jaume Biarnés shares his views on how cooking and eating can support both health and the environment. He believes sustainable food can still be tasty and enjoyable. Biarnés sees sustainability as a core part of running a kitchen. He encourages cooks to use fresh, seasonal ingredients and check where food comes from. Planning meals carefully helps reduce waste, and he argues that good kitchen management already includes food-waste control.

At Yondu Culinary Studio, he applies Korean fermentation methods to boost vegetable flavours. This technique cuts waste and makes plant-based meals more appealing. He points to Korea, where fermentation has led to the world’s highest vegetable consumption.

For Biarnés, policy changes could push businesses to ditch disposable materials. Yet he admits sourcing local products remains difficult. He also stresses that enjoying the cooking process is key to maintaining healthy and sustainable habits. Fermentation helps reduce waste and encourages plant-rich diets. Biarnés shows that sustainable practices can be practical and flavourful. His approach highlights the benefits for both diners and the planet.