Guest events

What is food design and how can it revolutionize the world of gastronomy and restaurants with innovative and transversal proposals? 

We're Smart® World presents awards to the best fruit and vegetable restaurants on the planet. 

Design for food can close the cycle of our restaurant. Can the waste of a restaurant become new products? This round table will show some real examples and will explain the importance of "design for food" and that it is circular in itself.

Mathieu will explain his elegant vegetable haute cuisine, dominated by organic vegetables, plants and homegrown flowers.

Interactive glass, thermo tableware, soundtrack drinks, flying food or interactive dishes are just some of the concepts that will appear in this round table. From the hand of different experts in the art of mixology, new territories and narratives that are derived from it will be explored and that allow us to combine a user experience where the digital world of the metaverse, delivery and physical reality intervene.

Elevator pitch of the 10 best works presented at the Foodture Platform. An agile session to discover the most innovative and disruptive projects in Food Design.

To close this edition of Foodture Barcelona, the winning project of the Foodture Sustainable Innovation Awards 2022 will be unveiled, which will be one of the participants of the pitch.

Planagumà will reflect together with Harold Mc Gee and Ricard Camarena on sustainability based on the oldest sauce in the Mediterranean, garum.

Camarena will reflect with Víctor Quintillà on the importance of people at the center of restaurant innovation

Luciana will explain the operation of the Muyu de Galapagos Foundation restaurant, a gastronomic project based on education that empowers young people and women to start a career in the restaurant industry, based on ethics, sustainability and conservation.

Bachour, Migoya and Galvão will participate in the round table discussion on the role of sustainability and innovation in pastry.

This round table will reflect on the value of diversity in world cuisines through the eyes of culinary experts from 5 different countries: Brazil, Cuba, Argentina, Mexico and Turkey.