{"id":133865,"date":"2025-02-05T14:23:12","date_gmt":"2025-02-05T13:23:12","guid":{"rendered":"https:\/\/ccbierzo.com\/?p=133865"},"modified":"2025-02-13T14:34:54","modified_gmt":"2025-02-13T13:34:54","slug":"cocina-de-aprovechamiento","status":"publish","type":"post","link":"https:\/\/ccbierzo.com\/gl\/cocina-de-aprovechamiento\/","title":{"rendered":"Cocina de aprovechamiento"},"content":{"rendered":"\n

El Bosque de los Sue\u00f1os, en Cubillos del Sil, acogi\u00f3 este mi\u00e9rcoles un taller de cocina inclusiva y de aprovechamiento alimentario<\/strong>, impartido por el chef Jes\u00fas Alberto Blanco. El evento, organizado por Bierzo Mice y promovido por el Consejo Comarcal, cont\u00f3 con la inauguraci\u00f3n del presidente, Olegario Ram\u00f3n.<\/p>\n\n\n\n

Esta actividad se enmarca dentro del programa \u201cTerritorio Rural Bierzo 2030\u201d<\/strong>, una iniciativa que busca fomentar pr\u00e1cticas responsables y sostenibles en la comarca. Durante su intervenci\u00f3n, el presidente del Consejo Comarcal destac\u00f3 la importancia de este proyecto: \u201cEstamos en la fase de an\u00e1lisis y diagnosis para la elaboraci\u00f3n de nuestra propia agenda 2030. Hoy hablamos de aprovechamiento alimentario y de la lucha contra el desperdicio, temas vinculados a los Objetivos de Desarrollo Sostenible (ODS) 1 y 2\u201d.\u00a0<\/p>\n\n\n\n

El taller, dirigido al p\u00fablico en general y con un componente inclusivo, cont\u00f3 con la participaci\u00f3n de representantes de Aspaym<\/strong> y otras asociaciones colaboradoras. Durante la jornada, el chef Jes\u00fas Alberto Blanco demostr\u00f3 c\u00f3mo transformar productos habituales y partes menos nobles de los alimentos en platos creativos. Entre las elaboraciones presentadas destacaron una pasta filo rellena de botillo y repollo con un fondo de pimientos asados del Bierzo, un pastel fr\u00edo con grasa de pato, y un cusc\u00fas de verduras con caldo concentrado.\u00a0<\/p>\n\n\n\n

Blanco explic\u00f3 que \u201cel objetivo es mostrar c\u00f3mo podemos aprovechar al m\u00e1ximo los alimentos<\/strong>, d\u00e1ndoles un nuevo formato y presentaci\u00f3n para evitar el desperdicio. Esto no solo es sostenible, sino que tambi\u00e9n nos permite crear platos innovadores\u201d.\u00a0<\/p>\n\n\n\n

Territorio Rural Bierzo 2030 es un proyecto del Consejo Comarcal del Bierzo financiado por el Ministerio de Derechos Sociales y Agenda 2030<\/strong> con 128.900 euros y su objetivo es poner en marcha un plan de implementaci\u00f3n de la Agenda 2030 en el entorno rural.<\/p>\n\n\n\n

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El Bosque de los Sue\u00f1os, en Cubillos del Sil, acogi\u00f3 el taller, organizado en el marco del proyecto “Territorio Rural Bierzo 2030”.<\/p>\n","protected":false},"author":3,"featured_media":133866,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75,19],"tags":[248],"class_list":["post-133865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formacion","category-social","tag-cubillos-del-sil"],"yoast_head":"\nCocina de aprovechamiento - Consejo Comarcal del Bierzo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ccbierzo.com\/cocina-de-aprovechamiento\/\" \/>\n<meta property=\"og:locale\" content=\"gl_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocina de aprovechamiento - 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