Pont Sec

Pep Romany is the founder of the culinary project Pont Sec. Pep is a cook but also a gourmet, a reclaimer of flavours, a hunter of experiences, a provider of sensations and a thousand more things that may be a tiny bit pretentious.

Some would even say that he is an artist, although Pep is uncomfortable with that label: "I am not an artist; I am an artisan. I don't compose; I interpret the scores that others have composed, whether many years ago or just yesterday; that doesn't matter to me. I conduct an orchestra; other people are the artists."

His cuisine is based on the 3 Ts: Tradición, Territorio, y Temporada (tradition, land and season). It's that simple and yet, that complex. He directs his team and guides them in respect for traditional culinary culture, for the legacy of our grandparents, for reclaiming our history, for the land, for escaping the bubble and for innovation, investigation and modernity as his menu leaves space for trying new things.

Sustainable tourism education is something he considers necessary to deploy sustainable tourism and avoid massified low-cost and low-value tourism experiences. He applies sustainability in culinary experiences bottom-up, from a single practice to public and sectorial recognition.

Circular Strategy: Regenerate

Country: Spain

Protecting indigenous food varieties

The project consists of maintaining the original ecosystems of the restaurant's region. High-quality fishing has no severe subsistence problems, as its products have great national recognition, which motivates its careful protection and orderly exploitation.

But because the area is renowned for its excellent fish, other native products have been neglected. These are:
- cereals originating in the area (such as the wheat of the Marina)
- sheep of indigenous breeds (such as the guirra race)
- cultivated and wild varieties of indigenous edible vegetables (such as some varieties of pumpkins, shepherd's raimet, etc.).

Pep Romany, from Pont Sec, collaborates in developing and using these exceptional products in his culinary creations. He has also become a staunch defender of these products, proselytising them because he understands that public knowledge and education in their use is necessary to ensure that they remain available and that they will therefore continue to contribute to maintaining the difference and originality of the flavours and textures of the dishes that include them. These ingredients and these unique ways of using them form the fundamental pillars of the cuisine of the territory make his cuisine unique.

Economic
Local economy development Km0 sourcing not large value chains to consumer means lower costs

Social
Creating new jobs (sheppers and growers) Tradition Territory values

Environmental
Km0 sourcing (CO2 footprint)

Human resources
Time spent in collaboration networks with the producers of the raw materials and spreading the consumption in other restaurants trying to reach a consumption amount that makes the production economically viable for the producers and at an affordable price for the restaurant customers.

Financial resources
He needs to make small investments in promotional materials on the website and in the restaurant space to promote those raw materials' originality and unique quality.

Other resources
There were no other resources mentioned.