A PATH TO A HEALTHIER AND MORE SUSTAINABLE FUTURE
NUTRIR Congress 2024 by Buchinger Wilhelmi Marbella
“The purpose of the NUTRIR Congress is to reflect and inspire culinary innovation and sustainable practices without compromising our health. From our clinics, we have been able to set a standard in this sense, with more than 100 years of experience.”
Victor Wilhelmi
On 18 October 2024, a major event took place at Buchinger Wilhelmi in Marbella: the NUTRIR 2024 Congress with the subtitle The Recipe for well-being. Leading experts from the fields of nutrition, health and gastronomy met to reflect on the deep connections between earth, health and the art of cooking with the aim of promoting a sustainable future. As a multidisciplinary forum for reflection and a platform for developing solutions, NUTRIR is devoted to the question of how our food production and consumption affects not only our own well-being, but also that of our planet.
The congress was inaugurated by Managing Directors Katharina Rohrer-Zaiser and Victor Wilhelmi, who underlined the clinic’s role in promoting responsible practices and conscious eating. Victor Wilhelmi emphasised in his opening address that Buchinger Wilhelmi continues to set the standard in the field of health-conscious, innovative cuisine thanks to its more than one hundred years of experience, and that the NUTRIR Congress provides new inspiration for sustainable and healthy nutrition.
Key topics and presentations
The event was structured around three main pillars: land, nutrition, and gastronomy. These were illustrated in inspiring keynote speeches and discussions that addressed sustainability from various perspectives.
Land
The first pillar of the congress was dedicated to the basis for all food: land and agriculture.
José Esquinas, creator of the first international treaty to protect native seeds in 159 countries, emphasised in his lecture that “We cannot live healthily on a wounded planet”. He called on consumers to take responsibility for promoting food transformation through agricultural biodiversity. Esquinas claimed that as consumers, we have the possibility and responsibility to actively push for a change towards more diversity and sustainability through the choices we make. “We have the responsibility to transform our shopping cart into a ‘battle cart’”, he said.
Toni Massanés works with chef Ferran Adrià and is a member of the Alicia Foundation. He underscored the urgency of redefining our relationship with food, and proposed adopting a more conscious diet that is geared to the environment and puts the focus on local production and gastronomy. For Massanés, cooking is not just a culinary art, but also a way to revive landscapes and the cultural identity of our communities. “Returning to local food is not just a matter of taste, but also one of sustainability and respect for where the products originate”, he said.
Marta Guadalupe Rivera Ferre, an advocate of organic production in the European Union, highlighted the importance of agricultural diversity and the need to avoid monocultures to ensure long-term sustainability. She also noted the lack of effective economic indicators that adequately measure both the positive and negative impacts of economic growth on nutritional well-being. Rivera Ferre proposed supplementing current economic indicators with metrics that reflect not only economic progress, but also its effect on health and food quality.
Nutrition
The second pillar of the congress focused on the correlation between a healthy diet and the well-being of the entire organism.
Hubert Hohler, head chef at the German branch of Buchinger Wilhelmi, presented the latest findings on preserving nutrients and talked about the positive impact of a sustainable and regional diet. In his presentation, he revealed how handling ingredients mindfully can be good for our health.
Xevi Verdaguer, a specialist in psychoneuroimmunology, highlighted the close links between health and the microbiota. He explained how the absence of certain bacteria in the body can negatively affect health, and proposed a classification linking these bacterial deficiencies to the nutrients we should incorporate into our diet to correct them. Verdaguer emphasised the importance of adapting our diet to our microbiota to foster a healthy body and mind.
Dr. Pilar Muñoz Calero, President of the Association of Environmental Physicians, focused on the harmful effects of toxins present in food on cellular development. She advocates a diet that is aimed at minimising the detrimental effects of these toxins and can therefore play a major role in preventing disease. “Health is everyone’s responsibility”, Dr. Muñoz Calero stressed. Although she acknowledged that it is virtually impossible to completely avoid exposure to toxins in today’s environment, she underlined the possibility of reducing these levels in the body by adopting good dietary practices and living more healthily.
Gastronomy
The third focus of the congress highlighted the role of gastronomy in combining pleasure with responsibility.
Pepa Muñoz, owner of the restaurant “El Quenco de Pepa” and President of the Federation of Chefs and Pastry Chefs of Spain, emphasised that “Quality is the common thread of everything” and said that in her opinion, the imperfection of natural products is culinary perfection. She added: “Eating well is preventive medicine”.
Ricard Camarena, a chef with two Michelin stars and spokesperson for sustainable products, shared his passion for respecting the product and his commitment to sustainability. He emphasised that he uses innovative techniques in his cuisine to the benefit of flavour and the producers.
Xavier Pellicer, whose vegetable restaurant was named the best in the world, spoke about the balance between culinary pleasure and the well-being of the digestive system, noting that the hands that work the land transmit positive energy to those who cook, and ultimately also to those who eat.
Presenting the ARF project
Innovation in Regenerative Production
The congress also featured a presentation by Alejandro Orioli, head of the ARF (Amplius Regenerative Food) project, an innovative network for biodynamic production that supplies Buchinger Wilhelmi’s more than 300 clients and 200 employees with organic food. Orioli highlighted that 95% of the food served at the clinic is organic, reflecting its commitment to local and sustainable production. The ARF network produces 220,000 kg of fruits, vegetables, and dairy products a year in collaboration with small organic farmers, some of whom were present at the event.
An atmosphere of collaboration and conscious eating
During the congress, attendees enjoyed a healthy breakfast and lunch prepared by Fernando Sánchez and his outstanding team. These meals not only replenished their energy but also fostered an exchange of ideas between speakers and participants in an atmosphere that reflects the clinic’s philosophy of combining well-being and pleasure through conscious eating.
Through initiatives such as the NUTRIR Congress, Buchinger Wilhelmi reaffirms its commitment to holistic health and sustainable living and expands its vision to encompass regenerative nutritional practises and sustainable agriculture. We are delighted to share these valuable insights with you and take further steps together towards a healthier, more sustainable future.
Conclusion
So what is the recipe for well-being? There is no easy answer. But thanks to initiatives like the NUTRIR Congress, we have the right ingredients and ideas to put together a promising dish. How you season it is up to you. Buchinger Wilhelmi will take the energy and inspiration gained from this event to consolidate its vision of regenerative nutrition and sustainable agriculture – and hopes to continue to attract like-minded people who share its values, both now and in the future.
