Diago: “The quintessential political act is choosing what to buy at the grocery store”
“The quintessential political act is choosing what to buy at the grocery store.” María Diago, dean of the Official College of Biologists of the Valencian Community, emphasized the importance of supporting local products to ensure sustainability and to offer a distinctive and unique gastronomic experience. She made these remarks at a roundtable discussion organized by the Orihuela Chamber of Commerce entitled ‘Orihuela as a Cultural, Strategic, and Sustainable Destination.’
The meeting was held at the Episcopal Palace in Orihuela with the aim of identifying opportunities for the city as a tourist destination and outlining shared strategies for a more sustainable, innovative, and attractive model.
The discussion was moderated by Toni Pérez, a food critic, sommelier, chef, and promoter of the gastronomy of the Vega Baja region. Participants included Israel Martínez, Director General of Tourism for the Valencian Community; Jorge Rodríguez, CEO of the Esatur Group; Noe Nieto, a neurogastronomist; and the dean of the COBCV.
Diago emphasized that “differentiation is key” to the culinary offerings and that it is essential to champion local products, “those that can’t be found anywhere else,” because “cuisine is culture, just like farming.” “We are living through a critical period that compels us to seek new solutions because the environmental risk is evident,” the dean explained. “We shouldn’t pursue growth for its own sake, but rather development.”
The dean urged professionals in Orihuela to respect environmental limits and highlighted that biology teaches us that “it is easier to work with nature than against it.” She pointed out that “food waste reaches 30% of production, a loss that no company could sustain,” and reiterated that “a local brand” linked to the region and local products is an increasingly attractive factor when choosing a tourist destination.