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ForumLab Barcelona Sustainable Food 2021

Mon 18
10:30h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

What is a sustainable restaurant: indicators and practices

Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
18-10-2021 10:3018-10-2021 11:00Europe/MadridWhat is a sustainable restaurant: indicators and practicesHall 8 - ForumLab Barcelona Alimentació Sostenible
10:30h - 11:00h ForumLab Barcelona Alimentació Sostenible Free
11:00h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

The importance of sustainable restaurant management

David Rubert Boher
David Rubert BoherPersapiaCreator and partner
18-10-2021 11:0018-10-2021 13:30Europe/MadridThe importance of sustainable restaurant managementHall 8 - ForumLab Barcelona Alimentació Sostenible
11:00h - 13:30h ForumLab Barcelona Alimentació Sostenible Free
12:00h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Food and supplier management in sustainable restaurants

Xavier Pellicer
Xavier PellicerXavier Pellicer (* Michelin)Chef
Anna Moragues
Anna MoraguesUniversity of Barcelona Agronomist
Fina Puigdevall
Fina PuigdevallLes Cols (** Michelin)Chef
Susana Aragón
Susana AragónCentric GastroChef
Jordi Rovira
Jordi RoviraCal RoviraFarmer
18-10-2021 12:0018-10-2021 13:15Europe/MadridFood and supplier management in sustainable restaurantsHall 8 - ForumLab Barcelona Alimentació Sostenible
12:00h - 13:15h ForumLab Barcelona Alimentació Sostenible Free
13:30h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Avoiding food waste at the restaurant, a profitable practice

Isabel Coderch
Isabel CoderchTe lo sirvo verde (Consultancy in sustainable catering and hospitality)Founder
18-10-2021 13:3018-10-2021 13:50Europe/MadridAvoiding food waste at the restaurant, a profitable practiceHall 8 - ForumLab Barcelona Alimentació Sostenible
13:30h - 13:50h ForumLab Barcelona Alimentació Sostenible Free
13:50h
Lecture followed by round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Zero waste, economic factor, environmental impact

Ada Parellada
Ada ParelladaSempronianaChef
Isabel Coderch
Isabel CoderchTe lo sirvo verde (Consultancy in sustainable catering and hospitality)Founder
Mireia Barba
Mireia BarbaEspigoladorsCo-founding partner and director
Felipe Celis
Felipe CelisCETT-UBSpecialist in sustainable gastronomy
Pol Bernat
Pol BernatToo Good To GoHoreca Key Account Manager
18-10-2021 13:5018-10-2021 14:40Europe/MadridZero waste, economic factor, environmental impactHall 8 - ForumLab Barcelona Alimentació Sostenible
13:50h - 14:40h ForumLab Barcelona Alimentació Sostenible Free
16:00h
Lecture followed by round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Time and people management

Javier Olleros
Javier OllerosCuller de Pau (** Michelin)Chef
Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
Josep M. Esquirol
Josep M. EsquirolUniversity of BarcelonaPhilosopher, Essayist, Professor of Philosophy at the University of Barcelona (UB)
Oriol Ivern
Oriol IvernHisop (* Michelin)Chef
Begoña Martínez Rivera
Begoña Martínez RiveraGuneaHead waiter
Joel Castanyé
Joel CastanyéLa Boscana (* Michelin)Chef
Pablo Montero
Pablo MonteroGuneaChef
18-10-2021 16:0018-10-2021 17:00Europe/MadridTime and people management

Time and people, intangible and substantial elements, as disruptive factors in the sustainable restaurant of the future.

Lecture: Setting the table and adjusting the world

Josep M. Esquirol (philosopher, essayist, professor of Philosophy at the UB)

Round table: 

Presented and moderated by: Sergio Gil (President Fundación Restaurantes Sostenibles)

Oriol Ivern (Hisopo *, Barcelona) www.hisop.com.

Begoña Martínez and Pablo Montero (Gunea, Avilés) www.gunea.es.

 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free
17:30h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Achieving efficiency in process management

Mario Cañizal
Mario CañizalFundación Restaurantes SosteniblesVice-President
Víctor Quintillà
Víctor QuintillàLluerna (* Michelin)Chef Director
Xavi Andrés
Xavi AndrésXavier AndrésArchitect
Mar Barri Carles
Mar Barri CarlesTeresa CarlesChef
Joan Balés
Joan BalésHealthy SpacesCEO
18-10-2021 17:3018-10-2021 18:30Europe/MadridAchieving efficiency in process management

How to manage with sustainable criteria a set of factors that make up the restaurant: energy, water, architecture, design, materials, production processes, non-food products, etc. 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
17:30h - 18:30h ForumLab Barcelona Alimentació Sostenible Free
Tue 19
10:30h
Round table | ForumLab Barcelona Sustainable Food 2021 Sustainable production, trade and distribution

Urban models of (sustainable) food production

Neus Monllor
Neus MonllorAgrosocial Consultant
Ariadna Pomar
Ariadna PomarArran de Terra SCCL
Cristina Caparrós
Cristina CaparrósCap a Mar - La Platgeta CEO&Founder
Alberto Coromina
Alberto CorominaCyclic Beer FarmFounding partner
Francesco Cerrutti
Francesco CerruttiPinullet, urban cheese factory
19-10-2021 10:3019-10-2021 11:30Europe/MadridUrban models of (sustainable) food production

Presentation of four advanced sustainable projects in the urban world, located in Barcelona, in agriculture, fishing and food crafts. 

 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
10:30h - 11:30h ForumLab Barcelona Alimentació Sostenible Free
12:00h
Round table | ForumLab Barcelona Sustainable Food 2021 Sustainable production, trade and distribution

Experiences and good agricultural practices

Neus Monllor
Neus MonllorAgrosocial Consultant
Montse Catasús Asenjo
Montse Catasús AsenjoBodegas TorresEnologist
Pino Delàs
Pino DelàsLLavoraProducer
Mireia Franch
Mireia FranchSambucus
Francesc Font
Francesc FontCan FontFarm manager
19-10-2021 12:0019-10-2021 13:00Europe/MadridExperiences and good agricultural practices

Presentation of experiences and good agricultural practices that have sustainability at the heart of their actions, 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
12:00h - 13:00h ForumLab Barcelona Alimentació Sostenible Free
13:30h
Round table | ForumLab Barcelona Sustainable Food 2021 Sustainable production, trade and distribution

Green trade and sustainable distribution (I)

Meritxell Pauné
Meritxell PaunéTot Barcelonaournalist. Director of Tot Barcelona
Montse Tugas
Montse TugasTugas i companyia
Francesc Leyva
Francesc LeyvaComerçs Verd- Federació de Mercats Municipals de Barcelona
Ingrid Buera
Ingrid BueraMercabarnaBusiness Area Director
Carles Mencos
Carles MencosCentre d’Intercanvi d’Aliments de Proximitat, Unió de Pagesos
Annalisa Giocoli
Annalisa GiocoliMercat de la Terra Slow Food
19-10-2021 13:3019-10-2021 14:30Europe/MadridGreen trade and sustainable distribution (I)

Bloc split into two sessions to allow for an extensive presentation of various models of green retail trade and producers' markets, as well as sustainable distribution.

13.30-14.30 : Municipal Markets towards Sustainable Food

Hall 8 - ForumLab Barcelona Alimentació Sostenible
13:30h - 14:30h ForumLab Barcelona Alimentació Sostenible Free
16:00h
Round table | ForumLab Barcelona Sustainable Food 2021 Sustainable production, trade and distribution

Green trade and sustainable distribution (II)

Meritxell Pauné
Meritxell PaunéTot Barcelonaournalist. Director of Tot Barcelona
Laura Bosch
Laura BoschFood Coop. Supermercat Cooperatiu i Participatiu de Barcelona
Míriam Soteras
Míriam SoterasArrels MarketDirector
Vadó Mora
Vadó MoraMolsa, Co-operative of organic shops
Alejandro Guzmán
Alejandro GuzmánEcocentral_EcoD’aquíFounder
Jordi Vives
Jordi VivesLinverd
19-10-2021 16:0019-10-2021 17:00Europe/MadridGreen trade and sustainable distribution (II)

Bloc split into two sessions to allow for extensive exposure to various models of green retailing and farmers' markets, as well as sustainable retailing.

16.00-17.00 Small urban retailing and sustainable retailing

Hall 8 - ForumLab Barcelona Alimentació Sostenible
16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free
17:30h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Is a sustainable restaurant viable? From utopia to reality

Jordi Vilà
Jordi VilàAlkimia (* Michelin)Chef
María Diago
María DiagoGuía SustentableDirector/editor
Felipe Turell
Felipe TurellMO de MovimientoCreator and co-director
Philippe Regol
Philippe RegolObservación GastronómicaGastronomic critic
Pere Carrió
Pere CarrióGat Blauchef
19-10-2021 17:3019-10-2021 18:30Europe/MadridIs a sustainable restaurant viable? From utopia to reality

Interventions by restaurateurs and chefs who have demonstrated the viability and profitability of conceptual and management models that seemed utopian.

Hall 8 - ForumLab Barcelona Alimentació Sostenible
17:30h - 18:30h ForumLab Barcelona Alimentació Sostenible Free
Wed 20
11:00h
Talk | ForumLab Barcelona Sustainable Food 2021 Value propositions, marketing and knowledge

Sustainability, the discipline of the future

Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
Toni Massanés
Toni MassanésFundació AlíciaDirector
Jorge Bretón
Jorge BretónBasque Culinary CenterCoordinator of the kitchen area
Rinaldo Rava
Rinaldo RavaUniversity of Gastronomic Sciences, PollenzoHead of the Slow Food Bureau and University of Gastronomic Sciences
Vinyet Capdet
Vinyet CapdetCETT-UBAcademic Coordinator of the Degree in Culinary and Gastronomic Sciences
20-10-2021 11:0020-10-2021 12:00Europe/MadridSustainability, the discipline of the future

Presentation of how sustainability has become a major discipline in four important academic and research institutions.

 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
11:00h - 12:00h ForumLab Barcelona Alimentació Sostenible Free
12:45h
Round table | ForumLab Barcelona Sustainable Food 2021 Value propositions, marketing and knowledge

Green restaurant, the star of the guides

María Diago
María DiagoGuía SustentableDirector/editor
Judith Càlix
Judith CàlixRevista CuinaDirector
Frank Fol
Frank FolWe’re Smart Green GuideChairman
Mariano Martínez
Mariano MartínezBarcelona Slow Food GuideEditor
Federica Marzioni
Federica MarzioniFundación Restaurantes SosteniblesGerente
20-10-2021 12:4520-10-2021 14:00Europe/MadridGreen restaurant, the star of the guides

Five editors, directors and representatives of restaurant guides explain how the sustainable restaurant has become the most prized star of the future.

Hall 8 - ForumLab Barcelona Alimentació Sostenible
12:45h - 14:00h ForumLab Barcelona Alimentació Sostenible Free
16:00h
Round table | ForumLab Barcelona Sustainable Food 2021 Value propositions, marketing and knowledge

Successful post-pandemic business

María José San Román
María José San RománMonastrell (* Michelin)Chef and owner
Marta Fernández Guadaño
Marta Fernández GuadañoGastroeconomyFounder
Nandu Jubany
Nandu JubanyCan Jubany (* Michelin)Chef
Albert Raurich
Albert RaurichDos PalillosChef
Eugeni de Diego
Eugeni de DiegoA PlumaChef
Marc Ribas
Marc RibasTaberna del CiriChef
Paco Pérez
Paco PérezMiramar (** Michelin), Enoteca (** Michelin)Chef
20-10-2021 16:0020-10-2021 17:00Europe/MadridSuccessful post-pandemic businessHall 8 - ForumLab Barcelona Alimentació Sostenible
16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free
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