{"id":45161,"date":"2025-09-03T14:21:00","date_gmt":"2025-09-03T14:21:00","guid":{"rendered":"https:\/\/peggada.com\/chefs-on-fire-in-this-festival-leftover-food-is-transformed-into-energy\/"},"modified":"2024-09-24T21:13:57","modified_gmt":"2024-09-24T20:13:57","slug":"chefs-on-fire-in-this-festival-leftover-food-is-transformed-into-energy","status":"publish","type":"post","link":"https:\/\/peggada.com\/en\/chefs-on-fire-in-this-festival-leftover-food-is-transformed-into-energy\/","title":{"rendered":"Chefs on Fire. In this festival, leftover food is transformed into energy"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Here comes another edition of Chefs on Fire, one of the most important gastronomic festivals in the country. In addition to the sustainability actions that had already begun in previous editions, there is another one: the bio-waste collection campaign. <\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Chefs on Fire is a feast, the kind you go to with an appetite and, above all, the spirit of someone who wants to experience the unknown.<\/p>\n

The motto is fire and it is with fire that the chefs there work to present their dishes to the public. It’s a gastronomic festival, no doubt, but it’s an event with a strong cultural stamp – not forgetting the concerts that accompany the meals over the three days – as well as a social and environmental impact. <\/p>\n

Sustainability has always been one of the festival’s focuses and last year, as Peggada wrote<\/a>, there was no plastic in circulation, with all cutlery and plates being compostable. In addition, leftover food will be used for each chef’s restaurant and also by Refood. <\/p>\n

This year, there’s something new: the Cascais stand will be promoting Ambiente Cascais’ Bio-waste Campaign, with the aim of making the public aware of the need to separate food waste.<\/strong><\/p>\n

The campaign will demonstrate how waste can be transformed into energy and compost, highlighting the simplicity of depositing it in green bags and sending it to the appropriate containers, without changing daily routines.<\/p>\n

It should be remembered that the collection of bio-waste in Cascais has already reached around 90% of the population in the first quarter of this year alone.<\/p>\n

In addition, the participating chefs will have the opportunity to join the initiative by using the Bio-waste Kit, encouraging sustainable practices in their culinary creations.<\/p>\n

Another highlight will be the sensory and gastronomic experience organized by Cascais FoodLab at Quinta do Pis\u00e3o, entitled “RAIZ – A Landscape you can Eat”, created especially for a group of international journalists, combining gastronomy with local nature. Visitors wishing to take home a souvenir of Cascais can visit the Cascais Tourism stand, where exclusive products will be available. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"chefs\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

In total, there are 27 national chefs, joined by three guest chefs from the featured countries: on the 20th, chef Ana Ortiz representing the gastronomy of Ecuador; on the 21st, chef Louise Bourrat representing France; and on the 22nd, Angolan chef Helt Ara\u00fajo.<\/p>\n

In addition to this group, which will be cooking with fire, in keeping with the concept of the event, there will also be 12 Bites, which will be presenting other proposals, both sweet and savory. There will be A Queijaria; Boca Linda; Damn Pastry; Isco P\u00e3o e Vinho; Izakaya; Kau; Lupita; Of\u00edcio; Pepita; Street; Trifana and \u00danico Gelado e Caf\u00e9. <\/p>\n

Food is joined by music, with concerts by Ganso, iolanda, Tatanka Miguel Ara\u00fajo, RiotB2B Pedro da Linha, Manga Lim\u00e3o, Janeiro, HMB, Capit\u00e3o Fausto, B\u00e1rbara Tinoco, among others.<\/p>\n

Chefs on Fire takes place at Fiartil on September 20, 21 and 22 and tickets are on sale on the official website<\/a>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t
Author: Marta Cerqueira<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Marta Cerqueira is from Minho and a vegetarian. Luckily, she lives in Lisbon, where there is more tofu than sarrabulho. She has been a journalist for over 15 years, the last of which writing about food and sustainability. Now, out of the newsroom, she continues to write whenever she can, be it in magazines, journals, post its, or on her Instagram page, which she uses to share a life divided between being a mom-person-foodie-traveler. Still, she created Peggada so she could write about what doesn't fit in a magazine, journal, post it or Instagram: a better world.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

You can read more texts from Marta here.<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Related articles<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\n\t\t\t
\"Ponto<\/div>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t\t

\n\t\t\t\n\t\t\t\tPonto d’Orvalho. The festival that combines art and ecology in the perfect setting\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t31\/07\/2024\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t

Ponto d’Orvalho is a transdisciplinary festival open to discussion and environmental action through artistic, social and ecological interventions, and where gastronomy takes the spotlight. On<\/p>\n\t\t<\/div>\n\t\t\t\t\t

\n\t\t\n\t\t\n\t\t\tRead More >>\t\t<\/a>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sustainable Development Goals \ud83c\udf43<\/h4>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

This article promotes an action that encourages the reduction of waste generation<\/strong> through prevention, reduction, recycling, and reuse.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u27a1\ufe0f To discover more businesses that are aligned with Sustainable Development Goal 12 “Sustainable Production and Consumption” click here<\/a>. <\/p>\n

\u27a1\ufe0f For news, tips and interviews about this topic, click here.<\/a><\/p>\n

\u27a1\ufe0f Want to know more about the 17 United Nations Sustainable Development Goals? Click here<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Here comes another edition of Chefs on Fire, one of the most important gastronomic festivals in the country. In addition to the sustainability actions that had already begun in previous editions, there is another one: the bio-waste collection campaign. Chefs on Fire is a feast, the kind you go to with an appetite and, above […]<\/p>\n","protected":false},"author":1,"featured_media":45104,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[540],"tags":[4011,4010,3204,2856],"class_list":["post-45161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-chefs-on-fire-en","tag-event","tag-festival-en","tag-marta-cerqueira-en"],"_links":{"self":[{"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/posts\/45161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/comments?post=45161"}],"version-history":[{"count":0,"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/posts\/45161\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/media\/45104"}],"wp:attachment":[{"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/media?parent=45161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/categories?post=45161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peggada.com\/en\/wp-json\/wp\/v2\/tags?post=45161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}