The V Aquanaria Sustainability Revelation Award at Madrid Fusion Food from Spain 2025 has already selected the three chefs who will take part in the final, which will be held next January at the Madrid Fusion Food from Spain 2025 Professional Culinary Congress.

The jury, which met on 15th November at the Cenador de Amós*** restaurant in Cantabria, had to choose the three best candidates who represent the true spirit of sustainability in the catering sector throughout Spain. The three chosen were Blanca and Samuel Moreno, from the restaurant El Molino de Alcuneza* (Alcuneza, Guadalajara); Lara Roguez, from the restaurant Abarike (Gijón, Asturias), and Miguel Ángel de la Cruz, from the restaurant La Botica de Matapozuelos* (Matapozuelos, Valladolid). Only in January will we know who will be the winner among these three examples of defending the values of conservation, which are the best way to run today's restaurants.

The jury responsible for selecting the chefs taking part in this year's competition was made up of professionals from various sectors. From the gastronomy sector, they included chef Jesús Sánchez of the three-star and green-star Cenador de Amós (Villaverde de los Pontones) and chefs Sergio and Javier Torres (Cocina Hermanos Torres, Barcelona), also three-star and green-star members of the French Guide. Verónica Sanz Izquierdo, Head of Sustainability and ESG in the Certification Department at Oca Global, represented the requirements and professional certification in the field of sustainability. In the field of environmental protection, Luis Laria, founder and president of the Coordinating Committee for the Study of Marine Species (CEPESMA), and Alfredo López, biologist at the Coordinating Committee for the Study of Marine Mammals (CEMMA), which is actively involved in the conservation of our oceans and their fauna, were recognised.

The jury highlighted the exceptional level of the participants, the importance of their sustainability projects and the remarkable formulation of the proposals, which will go a long way towards spreading the necessary message of preserving our planet through good practices in Spanish restaurants. 

The winner and the two runners-up will each receive 1,500 euros and a work of art made from recycled metal by 'fish artist' Mikel Aranburu. 

Aquanaria, the company organising this prize and producer of the authentic Aquanaria Atlantic Seabass.

The presentation of the V AQUANARIA SUSTAINABILITY AWARD at MADRID FUSIÓN ALIMENTOS DE ESPAÑA 2025 will take place during the Madrid Fusión Congress, from 27 to 29 January 2025.