Sustainable gastronomy in Tandil: foods that are good for the planet and people
- Jessica Oyarbide
- Jun 12, 2024
- 3 min read
Have you ever wondered how the food you eat every day is produced? Under what conditions do the people who grow it work? Or how the land is managed? Sustainable gastronomy not only answers these questions, but also offers paths in harmony with nature.
According to the FAO (Food and Agriculture Organization of the United Nations), the essence of sustainable gastronomy lies in cooking that not only delights our palates but also cares for the planet. This involves knowing the origin of our ingredients, how they are grown, and how they reach our plates.
June 18th is International Sustainable Gastronomy Day. The goal of this day is to raise awareness about the impact of our food choices and promote habits that benefit society and the environment.
To delve deeper into this movement, we consulted local expert Viviana Menéndez, a food consultant and founder of MV Agroalimentaria, which promotes agri-food projects focused on sustainability and innovation. According to her, "sustainable gastronomy not only supports responsible agriculture and food security, but also promotes nutrition, sustainable food production, conscious consumption, and the preservation of biodiversity."
By recognizing gastronomy as a cultural expression that reflects the world's diversity, we celebrate local ingredients, seasonal produce, traditional culinary practices, and age-old conservation methods. In this way, we not only protect biodiversity, but also our precious culinary customs and traditions.
In Tandil, there's a project that fuses culture, sustainable food, and local impact: the collaboration between 21 Entorno and Cener House.
21 Entorno combines a love of gastronomy with an intrinsic need for integrity with the environment, encompassing everything from culture and its constituents to nature.
“We select and process healthy, sovereign, and sustainable foods, and we act with coherence and awareness in society, seeking constant improvement. Our key concepts are nutrition, creativity, learning, sharing knowledge, and experimentation. The availability of nutrients in a healthy, tasty, and sustainable way is our main premise. Through the study of both ancestral and innovative techniques, we seek to synthesize foods in a way that nourishes us as efficiently as possible. From the development of native yeasts with sourdough and wine, to the cultivation of koji fungus, which facilitates the digestion and disposition of proteins and carbohydrates, we achieve not only something delicious, but also efficient and direct access to nutrients,” explains Tomás Bidauri, chef, forager, and fermenter, an expert in developing unique flavors from noble ingredients.
One of 21 ambiente's core verticals is the selection of Santé natural wines, curated by Mariana Marquez, originally from Mendoza and also based in Tandil. A horizon of lively, low-intervention wines from producers who make their products naturally and biodynamically was designed. Mariana is also the face of the restaurant's service, the mind and driving force behind its day-to-day operations.
A clear example of how this project contributes to sustainable gastronomy is the complete circularity of its production processes. Nicolás Felipe, a team member and expert in garden development and agroecological production, explains: “We fully utilize the raw materials; what doesn't end up on the plate goes into a jar to ferment or into compost, starting the natural cycle anew. If anything is left over, it's given away or exchanged for other products.”
Cener House is a space that promotes the cultural expansion of diverse people and projects. Together with 21 Entorno, they have created a sourdough pizza and natural wine restaurant, which seeks to be a meeting point for seasonal flavors, creativity, and an expanded vision for diners, offering experiences that not only delight gastronomically but also connect with art in its diverse expressions.
The space was created and curated by Seba Cener, an internationally renowned local artist, who has built a team of people aligned in vision and values, generating innovative initiatives with emerging artists, challenging conventions, and encouraging people to embrace the different.
At Cener House, you'll not only find a restaurant every Saturday, but also a bakery that creates products such as breads, croissants, and croissants with local ingredients from renowned producers committed to sustainability, such as Damián Colucci, founder of Monte Callado, which produces natural, chemical-free flours. You can also sample products from local brands such as Las Dinas, which makes preservative-free cured meats, and natural wines from Santé Vins, produced without chemical intervention, with grapes grown and selected by the founder.
Sustainable gastronomy is part of a movement that seeks to produce and consume while prioritizing the well-being of the planet and people. The power for change lies in the daily decisions of both those who produce and those who consume.
To learn more about the initiatives, visit
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