Cooking collectives in the preservation of recipe books and local varieties

Culinary collectives bring together restaurants basing their gastronomic proposal on local cuisine, of proximity and quality, in which the recovery of ethnobotanical heritage and traditional recipes is increasingly important. How do restaurants come together to explain through their dishes the importance of preserving cultivated Biodiversity? What repercussions do they have on the cultivation of species that had been forgotten? This round table proposes a conversation between three culinary collectives about their experiences as prescribers of old and local varieties in different places of the Catalan geography.