The gastronomic guide that evaluates for the first time the environmental sustainability of the restorative activity and the percentage of proximity raw materials used by restaurants. A guide that also offers the historical evolution of the Mediterranean diet from the perspective of the Mediterranean as a crossroads under the influence of trade with other territories and the importance of differentiation and uniqueness of two products such as olive oil and wine, as well as other items of gastronomic interest.And all this, from the perspective of aspiring to become a novel information tool to contribute to the fight against global climate change.
Sustentable
