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  • Guest events

    Tue 08
    10:30h
    Round table | Guest events

    Food design for restaurants: design, (R)evolution and innovation in gastronomy

    Alexa Trilla
    Alexa Trilla Archicookture CEO
    Elsa Yranzo
    Elsa Yranzo Elsa Yranzo Studio CEO
    Isabel Roig
    Isabel Roig BCD (Barcelona School of Design) Executive Director
    Luki Huber
    Luki Huber Luki Huber Studio CEO

    08-11-2022 10:30 08-11-2022 11:15 Europe/Madrid Food design for restaurants: design, (R)evolution and innovation in gastronomy

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

    ForumLab
    10:30h - 11:15h ForumLab Free
    11:00h
    Awards ceremony | Guest events

    We’re Smart Green Awards

    Frank Fol
    Frank Fol

    08-11-2022 11:00 08-11-2022 13:00 Europe/Madrid We’re Smart Green Awards

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

    Auditori
    11:00h - 13:00h Auditori Free
    11:45h
    Round table | Guest events

    Material flow & circular design: transforming waste into new products

    Antonis Mavorpoulos
    Antonis Mavorpoulos D-Waste Founder and CEO
    Carissa Campeotto
    Carissa Campeotto Trendi Co-founder and CMO
    Jessica Dias
    Jessica Dias S-Biotica CEO
    Nicole Vindel
    Nicole Vindel Food Design Nation Co-founder and Creative Director Host

    08-11-2022 11:45 08-11-2022 12:30 Europe/Madrid Material flow & circular design: transforming waste into new products

    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.

    ForumLab
    11:45h - 12:30h ForumLab Free
    13:00h
    Talk | Guest events

    Vegetable passion

    René Mathieu
    René Mathieu La Destillerie (* Michelin) Chef

    08-11-2022 13:00 08-11-2022 13:45 Europe/Madrid Vegetable passion

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

    Auditori
    13:00h - 13:45h Auditori Free
    13:00h
    Round table | Guest events

    Augmented mixology: new experiences in the digital environment

    Aurora Almenar
    Aurora Almenar Paradiso Lab (Barcelona) Manager
    Ignacio de Juan-Creix
    Ignacio de Juan-Creix Plat Institute Co-founder and Chief Innovation Officer Moderator
    Marcelo de Medeiros
    Marcelo de Medeiros ESDI Designer & Teacher
    José Antonio Carrillo
    José Antonio Carrillo American University Dubai Professor & Architect

    08-11-2022 13:00 08-11-2022 13:45 Europe/Madrid Augmented mixology: new experiences in the digital environment

    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.

    ForumLab
    13:00h - 13:45h ForumLab Free
    16:00h
    Session | Guest events

    Foodture Platform Pitch

    08-11-2022 16:00 08-11-2022 17:15 Europe/Madrid Foodture Platform Pitch

    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.

    ForumLab
    16:00h - 17:15h ForumLab Free
    17:30h
    Awards ceremony | Guest events

    Foodture Sustainable Innovation Awards

    08-11-2022 17:30 08-11-2022 18:00 Europe/Madrid Foodture Sustainable Innovation Awards

    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.

    ForumLab
    17:30h - 18:00h ForumLab Free
    Wed 09
    10:30h
    Round table | Guest events

    Garum, the most ancient aroma of the Mediterranean Sea

    Harold McGee
    Harold McGee Scientific
    Pere Planagumà
    Pere Planagumà Herminda Group Chef
    Ricard Camarena
    Ricard Camarena Ricard Camarena (** Michelin y * green) Chef
    Isma Prados
    Isma Prados Chef

    09-11-2022 10:30 09-11-2022 11:15 Europe/Madrid Garum, the most ancient aroma of the Mediterranean Sea

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

    ForumLab
    10:30h - 11:15h ForumLab Free
    11:30h
    Round table | Guest events

    People at the heart of restaurant innovation

    Ricard Camarena
    Ricard Camarena Ricard Camarena (** Michelin y * green) Chef
    Víctor Quintillà
    Víctor Quintillà Lluerna (* Michelin) Chef
    Isma Prados
    Isma Prados Chef

    09-11-2022 11:30 09-11-2022 12:15 Europe/Madrid People at the heart of restaurant innovation

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

    ForumLab
    11:30h - 12:15h ForumLab Free
    12:15h
    Round table | Guest events

    Muyu Galapagos: a model of biodiversity and empowerment

    Luciana Bianchi
    Luciana Bianchi Galápagos Foundation Manager
    Isma Prados
    Isma Prados Chef

    09-11-2022 12:15 09-11-2022 13:00 Europe/Madrid Muyu Galapagos: a model of biodiversity and empowerment

    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.

    ForumLab
    12:15h - 13:00h ForumLab Free
    13:00h
    Round table | Guest events

    Sustainability and innovation in the pastry industry

    Antonio Bachour
    Antonio Bachour Coral Gables Pastry Chef
    Francisco Migoya
    Francisco Migoya Modernist Cuisine Pastry Chef
    Joyce Galvão
    Joyce Galvão A química dos bolos Pastry chef & writer
    Isma Prados
    Isma Prados Chef
    Lluís Costa
    Lluís Costa Vallflorida (Sant Esteve de Palautordera) Pastry chef

    09-11-2022 13:00 09-11-2022 13:45 Europe/Madrid Sustainability and innovation in the pastry industry

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

    ForumLab
    13:00h - 13:45h ForumLab Free
    13:45h
    Round table | Guest events

    The value of diversity in world cuisines

    Denise Araujo
    Denise Araujo Amazonia Chef and Researcher
    Isma Prados
    Isma Prados Chef
    Lino Adillón
    Lino Adillón Volver Chef
    Maria Esther Abreu Rojas
    Maria Esther Abreu Rojas Researcher
    Roberto Iborra
    Roberto Iborra Instituto de Gastronomía Española en México Director
    Fatih Tudak
    Fatih Tudak Turk Fatih Tutak (** Michelin) Chef
    Daisy Wang
    Daisy Wang SCWC Delegate to China
    Daniel Li
    Daniel Li SCWC Delegate in China

    09-11-2022 13:45 09-11-2022 14:30 Europe/Madrid The value of diversity in world cuisines

    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. 

    ForumLab
    13:45h - 14:30h ForumLab Free
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