Sangue na Guelra, Blood n’Guts.
An avant-garde, activist and inspiring gastronomic festival in Lisbon.
Sangue na Guelra, Sang et Tripes.
Un festival gastronomique avant-gardiste, activiste et inspirant à Lisbonne.
「Sangue na Guelra」(血と腸)
Think Dare Do
The Power of Food
Sangue na Guelra | #COOKTIVISM
Sangue na Guelra, Blood n’Guts is an International Gastronomic Festival was founded by
Paulo Barata (Executive Director) & Ana Músico (Creative Director | Amuse-Bouche) in 2013.
Credit: @vogueportugal @Sangue na Guelra
Very different from French culinary festivals, I experienced an inspiring and energizing festival.
A discovery of the Portuguese culinary culture, its identity and commitment.
The 2018 theme: “COOKTIVISM“
Symposium – Reflections, questions and meetings with committed food personalities.
More than half of the food produced in developed countries is wasted!
Alfredo Sendim | Herdade do Freixo do Meio | Montemor-o-Novo
The festival opens with a reflexion about Agroecology.
How intensive agriculture destroyed Nature.
Alfredo Sendim founded, Herdade do Freixo do Meio, an organic community farm in 1997.
A sustainable ecosystem of the montado forest with
economical, ecological, social, experimental and educationnal purpose for quality organic food.
A very interesting & paradisiac place to visit !!! Full article Coming soon
Two conferences where fortunatly in english and they changed my life and vision.
Two restaurant owner achieving ZERO WASTE
Bo Songvisava & Dylan Jones [Bo.Lan | Bangkok, Thailand]
“Eat Responsibly EveryDay”
Bo.Lan, a zero carbon footprint, one Michelin star restaurant in Bangkok.
I am very impressed by this radical commitment which is not an easy task.
Growing their own vegetables, filtering water and and composting wastes.
Educate staff and customers !!!
The amusing but polluting anecdote of the Asian customers always asking for straws !!!
They even brought us products to taste and gave us lots of presents.
Concrete examples of NO WASTE, we can make at home.
I am know making home cleaner with citrus and kefir vinegar. Life/Mind changing !
Soap made with used cooking oils, cleaning product made of citrus peels,
reusable waxed fabric napkins… ขอบคุณมาก ๆ !
To the question everyone asked them:
“Is the presence of a big brands like Nestle, not antinomic to this festival?”
Bo Songvisava “We can only be grateful. Sponsors allow the festival to be and communicate our messages and our commitements”
==> A big cheer for this message of wisdom which really spoke to me.
Radical changes can coexist with concessions and without losing our values and our soul.
A la question que tout le monde s’est posé:
“Est ce que la présence de grand groupe comme Nestlé n’est pas antinomique à ce festival ?”
Bo Songvisava “Nous ne pouvons être que reconnaissant. Les marques partenaires permettent au festival d’exister et de communiquer nos messages et nos engagements”
==> Un grand bravo pour ce message de sagesse qui m’a touché.
Des changements radicaux peuvent coexister avec des concessions et sans perdre nos valeurs et notre âme.
Douglas McMaster [SILO | Brighton, England]
Douglas McMaster created, SILO UK’s first zero-waste restaurant, after his experience in Australia.
“Waste is a failure of the Imagination“
An inspiring and personal conference.
Douglas McMasternous opens his heart and his way to the zero waste with
his hillarious English humor. I adore!
Alexandra Forbes (GQ magazine, journalist) | Refettorio Gastromotiva
Alexandra Forbes tells us about her beautiful project Refettorio Gastromotiva co-founded with chefs Massimo Bottura & David Hertz during the J.O. in Rio in 2015.
Objective: fight against waste, exclusion, access to food, by offering starred dinners to the poorest.
In a state of mind of awareness more than a charity project.
Since Refettorio Gastromotiva became an educational culinary place.
It runs courses anti-waste, nutritional, cooking at low prices. It is also possible to have lunch there and to offer with the price of the meal a dinner to a less favored person. What a beautiful idea !!!!
Alex Atala | ATÁ Institute | Brazil
For the festival closure, Alex Atala, a leading personnality in international gastronomic activism, shares his experiences and his commitments.
He spoke about the relationship between Humans & Food.
The links beatween: knowledge, eating, cooking, producing and nature.
How consciousness, bio-agro-socio-diversity will be the future for quality food and environmental protection.
Sangue na Guelra & Discovery Discovering the richness & Portuguese Chefs DNA cuisine.
Chef Maurício Vale | SOI & Asian Lab, Lisbon, Portugal
The delicious lunch with Asian inspirations, was cooked by the Maurício Vale.
Delightfull and original date escabeche (pickles) + cardamom ice cream
A flavourful thaï salad with noodles.
Luís Gaspar | Sala de Corte | Arroz de corvina e marisco. Rice with croaker and sea food.
Manuel Liebaut | LOCO | FOGO coming soon | A lamb stew with aromatic herbs, kefir sauce of goat’s milk and chilli peppers.
Carlos Fernandes | A delicious strawberry dessert with a chamomile biscuit and cloud yoghurt.
Cooking is much more than pleasure.
An Engagement to the world and nature
An Act ot Freedom to create, transform, renew
An Exchange of culture, Teach
Consciousness to sustainable consumption, products seasonality, small & local producers.
Sangue na Guelra is also an opportunity to discover Portuguese products like. Portugeuse olive oil Herdade do Esporao.
Sangue na Guelra 2019
Symposium – Reflections, questions and meetings with committed chefs
Ritz’s Secret Room – Private dinners in the presidential suite of the Four Seasons Hotel Ritz Lisbon
27-28 Mays 2019
Muito obrigada Paulo, Ana, Amuse-Bouche, Teresa