cultivar_22_Final_EN

34 ANALYSIS AND PROSPECTIVE STUDIES CULTIVAR Issue 22 APRIL 2021 plaining that a trip to Lisbon to sell two or three products to a restaurant “doesn’t pay for the fuel”. Incentivising the creation of better distribution networks (while limiting the number of middlemen who increase the price of the end product, harming producers and consumers) and local markets, supporting shops willing to pay producers a fair price and limiting authorisa- tion to open large shopping centres which affect high street shopping is also nec- essary. Furthermore, it is vital to incorporate local produce, flavours, traditions and food culture into the cooking curricula of hospitality and tourism schools – and to do it at a national level, while also examining and explor- ing regional differences. It is important to support and incentivise study on the history of food and research on food traditions. It is essential to educate people about these themes – and about eating a healthier diet – in schools from the earliest age. And to valorise restaurants, whether they serve fine dining or more traditional food, which perform an important role in promoting Portuguese produce. Just like Peru and other countries, the key is to boost the link between the food served in schools and local products/producers (central purchasing is a barrier to this because large scale means lower prices, but it needs to be thought about). Avoid- ing the tendency for being “holier than thou”, we should not pass excessive legislation that we might regard as over the top later. All roads are open. There are countless examples from other countries – and Portugal too. Coordination, joint effort, will and the recognition of the impor- tance of the subject are all needed. Portugal has excellent produce, a long food tradition, farmers who are guardians of ancient flavours, young people who have shown renewed interest in farming, and people who understand and study these subjects (which are generally very poorly rec- ognised and valued – look at the difficulty in publishing food books that are anything more than recipe books). And amidst all of this, we all have to do something simple and very pleasant: eat the edible landscape that is around us. Because if we don’t, it won’t survive. … it is vital to incorporate local produce, flavours, traditions and food culture into the cooking curricula of hospitality and tourism schools … to support and incentivise study on the history of food and research on food traditions. …to educate people about these themes … And to valorise restaurants… which perform an important role in promoting Portuguese produce. … boost the link between the food served in schools and local products/ producers… Coordination, joint effort, will and the recognition of the importance of the subject are all needed.