A great chef can transform an ingredient, but the quality of a dish begins much earlier, with the people who grow, raise and produce the food. This is the central message shared by Spanish agricultural producer and livestock farmer Pilar Pascual in an interview published as part of the Autumn Gastronomy 2026 special by Periódico de Ibiza y Formentera.

Known on social media as @agripilar, Pascual works from Parada de Rubiales, a village in the province of Salamanca, where she develops agricultural and livestock projects while using digital platforms to explain the realities of rural life.

Her work includes Finca Telereta, dedicated to pistachio production, and La Vaca Madruga, focused on meat production.

Recognised with the 2025 Premio Nacional de Gastronomía Talento Joven ‘Alimentos de España’, Pascual uses her platform to highlight the importance of food provenance, direct sales and the people working throughout the agricultural supply chain.

Her perspective offers a reminder that gastronomy does not begin in a restaurant kitchen. It starts in the fields, farms and production facilities where ingredients are grown and prepared long before reaching the consumer.

Supporting local producers through direct food sales

One of Pascual's strongest messages is the importance of buying food directly from the people who produce it.

She believes that consumers can make a meaningful contribution to rural communities by choosing direct sales rather than relying exclusively on large retail outlets.

Although she recognises that supermarkets offer convenience and a wide selection of products, she argues that purchasing directly from farmers and livestock producers helps support entrepreneurship and maintain economic activity in rural areas.

For producers, direct sales also offer an opportunity to establish a closer relationship with customers, explain their production methods and communicate the work behind each product.

Pascual believes that consumers should have a better understanding of the time, resources and decisions involved in producing food, rather than judging products solely by their appearance or price.

Finca Telereta: Bringing Spanish pistachios to the table

Through Finca Telereta, Pascual is involved in the cultivation of pistachios, an ingredient she believes deserves greater recognition in Spanish gastronomy.

She explains that eating a pistachio becomes a different experience when consumers understand where it was grown, when it was harvested and how much work was required to produce it.

The development of a pistachio plantation takes years, and each harvest involves decisions influenced by cultivation conditions and the weather.

For Pascual, these factors are part of the story behind the final product and should be recognised as part of its value.

She also sees considerable culinary potential in Spanish-grown pistachios. Their flavour and texture can be incorporated into a wide range of preparations, including salads, sauces, fish, meat dishes and desserts.

Rather than treating pistachios as an ingredient reserved for sweet recipes, she believes they can play a much wider role in contemporary cooking.

Understanding the work behind meat production

Pascual also wants consumers to develop a more complete understanding of livestock farming.

Through La Vaca Madruga, she is involved in meat production and believes discussions about food often focus too narrowly on flavour, cuts and prices.

She argues that producing meat involves a much broader process, including animal feeding, genetics, health, welfare, farm management, facilities and daily work.

In extensive livestock farming, she also highlights the role grazing animals can play in maintaining pastures and rural landscapes.

Pascual believes consumers should understand that the final price of meat reflects a production cycle requiring time, resources and ongoing investment.

Her message is that food should be assessed not only by its final appearance or cost, but also by how it was produced and the work involved.

Social media as a connection between producers and consumers

Pascual has built an online community around @agripilar, bringing together people working in agriculture and livestock farming with consumers who may have little previous experience of rural life.

She describes social media as a way to open a window into the countryside and create conversations between producers and the people who buy their products.

For her, the value of these platforms goes beyond displaying food or promoting a business. They provide an opportunity to explain how agricultural production works, answer questions and challenge misconceptions about the sector.

She also acknowledges that social media can have a positive influence on gastronomy by helping people discover ingredients, recipes and different food cultures.

However, she believes that the visual presentation of food should not become more important than enjoying what is actually being eaten.

A photograph can generate interest in a dish, but consumers should also take time to appreciate its flavour, understand its origins and recognise the work behind it.

Teaching younger generations where food comes from

Pascual believes that producers, chefs and other gastronomy professionals share a responsibility to improve food education.

Children should understand not only what they eat, but also where their food comes from and how it is produced.

She suggests that farmers and livestock producers can explain cultivation and animal-rearing processes, while chefs can demonstrate the culinary possibilities of different ingredients.

Schools could also play a greater role by bringing students closer to agricultural environments and helping them understand the work involved in producing everyday foods.

For Pascual, this knowledge should begin at an early age. Understanding that food does not simply appear on supermarket shelves can help future generations develop greater respect for agriculture, rural communities and the people responsible for feeding society.

Sustainability requires looking beyond local and seasonal labels

Another important subject in the interview is the meaning of sustainability in food production.

Pascual agrees that local and seasonal products are important, but believes these concepts can sometimes be presented too simplistically.

She argues that assessing the sustainability of an agricultural product requires looking at the entire production process.

Factors such as water consumption, soil health, biodiversity, agricultural inputs, energy, transport and the economic viability of the farm all need to be considered.

Buying locally can offer advantages, but geographical proximity alone does not automatically guarantee a lower environmental impact.

She also emphasises that economic sustainability is essential. If an agricultural business cannot remain financially viable, it will struggle to continue producing food over the long term.

Her position is that there are no universal solutions for every farm. Production decisions involve balancing different environmental, economic and practical considerations.

The challenges facing young people entering agriculture

Despite seeing opportunities and innovation in the agricultural sector, Pascual acknowledges that establishing a viable farming business remains difficult.

She identifies excessive bureaucracy, limited practical support and difficulties accessing land and housing as significant obstacles for young people considering a future in rural areas.

She believes that encouraging younger generations to work in agriculture requires more than public statements supporting rural development. Producers need practical conditions that allow them to establish businesses and earn a sustainable living.

Access to essential services in rural communities is also important, alongside opportunities for education, employment and housing.

In her view, young people should be able to build a future in a village without feeling that they must sacrifice opportunities available in larger cities.

Her argument is that the countryside needs viable businesses, real support and policies that reflect the experiences of the people who live and work there.

Recognising the people behind the food

Pilar Pascual's work brings together agricultural production, livestock farming and communication, with a focus on making the realities of food production more visible to consumers.

Her central message is that the quality of gastronomy depends on much more than the work carried out in a restaurant kitchen. It begins with the land, the animals, the producers and the decisions made throughout the supply chain.

From the cultivation of pistachios to livestock management and direct sales, her perspective highlights the importance of understanding the origins of food and recognising the people responsible for producing it.

As gastronomy increasingly discusses provenance, sustainability and local ingredients, Pascual believes that producers deserve a more prominent place in the conversation.

Ultimately, valuing food means understanding not only what is on the plate, but also the work, knowledge and resources that made it possible.