28/09/2026
Can gastronomy be sustainable?
Absolutely. Tunisia in general and Cap Bon in particular already have many of the ingredients.
From seasonality and local products to traditional preservation, food heritage, biodiversity and the knowledge of rural women and communities — sustainability is deeply rooted in our culinary culture.
But tradition alone does not make gastronomy sustainable.
The real challenge is to connect the dots — from land and sea to table, and from table back to the territory.
For me, this is where gastronomy becomes much more than food: a way to create value for producers, preserve resources and heritage, empower communities, inspire younger generations and strengthen territorial resilience.
This is also at the heart of Cap Bon 2028:
🌱 What we grow
👩🌾 Who produces
👩🍳 Who cooks and transmits
🏺 What we preserve
🧑🎓 What we pass on
🌍 What we share with visitors
💚 And, above all, who benefits from the value we
A privilege to share these reflections at the event of the Tunisian Permaculture Association, and to contribute to a conversation that is essential for the future of our food systems.
