Food Is My Door to Nature

I really love eating. And I really love food.

For me, food is a door to the world of nature.

Every time I enjoy a good meal, I feel a deep sense of gratitude. I love witnessing the beautiful collaboration between human beings and nature. Together, they create something nourishing—something delicious. A good dish is, in my eyes, the best proof that this relationship can be harmonious. And we should learn to appreciate that much more often.

A few days ago, I visited a small sustainable restaurant in the Pyrenees.

That experience made me think deeply.

Everything on the plate came from within a 5-kilometer radius. Everything.

And I really mean everything. There were no spices on our plates, …no pepper, no nut meg, no cinnamon. Instead, there were pine tree needles, plane tree seeds, and ingredients I didn’t even know were edible!

It was wonderful.

Not just because of the flavors, but because of the intention behind every single choice.

Until that visit, when I thought about how I’d organize my future eco-friendly café in Barcelona, I believed it was enough to offer ethically sourced coffee or fair-trade chocolate. But after that experience, I had to ask myself a harder question:

What does sustainable food really mean?

Is it enough to import “ethical” products from the other side of the world?

Or is the real answer what that mountain chef is doing—using only what nature offers locally and seasonally?

Then came the next question:

“Okay, but in a city like Barcelona, is that even possible? I can’t just go picking plants from Montjuïc.”

But… is that really true?

Or is it just another excuse to stay in my comfort zone?

I’ve been reflecting a lot since then.

Maybe I can’t build a 100% zero-kilometer café from day one.

Maybe I can’t survive economically by offering only chicory coffee and carob instead of espresso and chocolate.

But maybe… just maybe… I can start small.

I can offer both options.

I can learn how to prepare the best chicory coffee in the world.

The most comforting carob chocolate.

I can share with my customers why these choices matter.

And little by little, I can move toward my dream:

A truly sustainable menu.

One that respects the land, the seasons, and the people.

That’s my dream—and I’ll work to make it real.

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Author Note

I’m the founder of NaturalApp and a passionate explorer of conscious eating. Every blog post is part of a personal and professional journey toward a more sustainable lifestyle. If you believe food can be a tool for positive change—both for the planet and ourselves—you’re in the right place.

P.S.

Have you ever tasted something local and unexpected that amazed you? Or visited a restaurant that changed how you see food? Share your story in the comments or tag @NaturalApp on Instagram. I’d love to hear about it.

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