Two breaking trends in the Horeca industry

Two gastronomy trends that will mark the future: plant-based "meat" and the reduction of alcohol consumption in restaurants by the younger public. Alex Pirla head of culinary at Heura Foods and Meritxell Falgueras sommelier, journalist and gastronomic book writer, will help us understand these new trends (R&D included). Show cooking by Adriana Carcelén chef at plant based restaurant Rasoterra.