Dear chef,In relation with nature1.Our work depends on nature’s gifts. As a result we allhave a responsibility to know and protect nature, to useour cooking and our voices as a tool for recoveringheirloom and endangered varieties and species, andpromoting new ones. In this way we can help protect theearth’s biodiversity, as well as preserve and createflavors and preparations.2.Over the course of thousands of years, the dialoguebetween humans and nature has created agriculture. Weare all, in other words, part of an ecological system. Toensure that this ecology is as healthy as possible, let’sencourage and practice sustainable production in the fieldand in the kitchen. In this way, we can create authenticflavor.In relation with society3.As chefs, we are the product of our culture. Each of us isheir to a legacy of flavors, dining customs and cookingtechniques. Yet we don’t have to be passive. Through ourcooking, our ethics, and our aesthetics, we can contributeto the culture and identity of a people, a region, acountry. We can also serve as an important bridge withother cultures.
3Declaración de Lima