Schedule

The Barcelona Sustainable Food Classroom at the Barcelona Gastronomic Forum is a meeting point for professionals, producers, suppliers, institutions and brands that work for a gastronomy based on values of sustainability, proximity, temporality, social justice and ecological production. For three days, projects, solutions and real experiences will be presented that demonstrate that sustainable transformation in the
HORECA sector is possible, profitable and necessary. Beyond an exhibition area, it will be a living space, a laboratory of ideas, gastronomy and dialogues to inspire the present and future of sustainable catering.

After six years of reflection, they will explain the curing and maturing processes, detailing this process in fish and discussing the importance of seaweed.

Barcelona and Georgia establish a dialogue on how to transform restoration through training , innovation and commitment with the territory . From Barcelona 's expertise in local food policies , to to the Georgia 's progress in integration of these values , This conversation highlights the importance of knowledge exchange . Training programs sets incorporate criteria of temporality and responsible management of resources.

This session will explain the restaurant's philosophy and how they apply the mix of cultures in a couple of dishes: lemon fish, soursop and fennel (demonstration) and smoked eel, cauliflower and fermented chillies (tasting).

In this demonstration we recover the essence of traditional cuisine with a spoon dish that combines products from the sea and the mountains . Based on the heritage of generations , we select ingredients local: Mediterranean cod nearby , the seasonal vegetables from the Matarraña garden, the Local beans and Ternasco cheeses  A stew that respects the authentic flavor and tradition , where the technique and care of the product come together to create a dish that reflects territory, culture and sustainability in every bite.

When cuisine and Menorca come together and go hand in hand, wonderful things happen, such as the project by Aquiara together with José María Borrás and the Annua group in Menorca, where the Morvedra Nou hotel offers a very unique cuisine, always using products and producers from Menorca.

This showcooking will demonstrate how vertical kitchens combine technology, sustainability and creativity to transform the day - to- day life of any professional kitchen. Through an intelligent system which integrates ovens mixed, ovens fast and vacuum packaging machines , we'll see how these tools reduce consumption energy , minimize reduce and streamline processes without sacrificing creativity or quality gastronomic. Connectivity and artificial intelligence are put at the service of talent culinary to promote a hospitality business more efficient, agile and committed with the planet.

By Xavier Barba

Palodú’s presentation offers a journey through Andalusian cuisine from the personal and shared perspective of its chefs, Cristina Cánovas and Diego Aguilar, who have spent more than a decade building their own culinary language from Málaga. Their proposal is based on absolute respect for traditional recipes, local produce, and time-honored cooking techniques — stews, stocks, broths, slow cooking — reinterpreted with contemporary sensitivity.

In this demonstration, Cristina and Diego will show how their concept of “dual cuisine”, always created four hands at a time, translates into a culinary language of balance, precision, and emotion. Through three representative dishes from their tasting menu, they will share the creative processes and imagination that define their cuisine: the transformation of Málaga’s popular culinary memory into fine dining.

Dishes to be prepared during the presentation:

Ajoblanco and horse mackerel: an elegant and refreshing reinterpretation of an Andalusian classic, where tradition and technique coexist in perfect harmony.

Butter brioche, beef tongue, and kefir tartare: a bite that reflects their pursuit of texture and contrast, combining delicate pastry, deep flavors, and subtle dairy notes.

Spring onion whey, roasted pepper, and codium tempura with egg yolk: a deeply personal dish that evokes the flavors of their childhood by the sea, reimagining the taste of Málaga’s beach bars from a contemporary perspective.

The showcooking will also be a journey to their roots: the Atarazanas Market, seasonal produce, and their own vegetable garden in Campillos (Málaga), where they grow many of the ingredients that define their cuisine. It is a cooking style with an Andalusian soul, committed to proximity, seasonality, and the genuine emotion of true flavor.

Palodú represents the maturity of a generation of chefs who understand gastronomy as an act of identity, hospitality, and honesty. Their participation in the Gastronomic Forum Barcelona will showcase how two young cooks have elevated tradition into a contemporary and sensitive culinary experience, recognized with a 2024 Repsol Sun and recommended by the MICHELIN Guide.

This session will explain how we apply sustainability in a radical way at Casa Nova. We understand these concepts thanks to the chef's experiences in the many countries he travelled to as a war correspondent and as the founder of the NGO Global Humanitaria, where he develops social aid projects in 12 countries.
Ninety per cent of the menu at Casa Nova is produced in-house.

Gastronomy as a tool of employment and cohesion community. This panel presents as projects social linked to cooking, such as that of the Foundation Mescladís or Ampans, open paths of inclusion for groups in vulnerable situations. Through training in local and seasonal cooking , gastronomy is valued as an engine of inclusion and a tool for construction of one society fairer.

From the heart of Barceloneta, the Cofradía de Pescadores and the project Cap a Mar keep Barcelona's maritime memory alive, defending fishing as an essential part of its gastronomic and cultural identity.
This talk invites you to discover how the work of the fishermen not only preserves a heritage that is part of the soul of the city , but also promotes a more conscious relationship with the territory and the seafood. A meeting to reflect on the value of what is local, sustainable and the importance of protecting the jobs that give meaning to our lives.

For the successful management of events, there are a number of aspects that are necessary for their proper execution. At Sensacions Gastronomy & Emotions, we outline the keys to achieving successful events.

As part of the session, a guided tasting of DO Penedès wines will be offered, designed to provide participants with a sensory experience that complements the content of the activity. This tasting will showcase a carefully selected range of wines representative of the region, in an environment created to encourage appreciation, interaction, and knowledge sharing.

With de participation of:

Canals & Munné:

Offers a complete wine tourism experience with guided tours, tastings, and traditional Catalan cuisine such as escudella stew, grilled meats, or calçots, all in a unique setting in Sant Sadurní d’Anoia. Discover the passion for cava and fine dining in our century-old cellars.

Cellers Domenys:

A century-old cooperative, manages over 3,000 hectares of vineyards and olive groves, producing quality wines and oils with a strong focus on cooperation and social commitment to the region.

Cal Joan Grill:

With over 90 years of family winemaking tradition in the Empordà, has recently resumed producing its own wines, focusing on quality and innovation after decades of collaboration with large wineries. Since 2023, they have been making wines at the Viver de Cellers in Vilafranca del Penedès, aiming to establish their own winery.

Consell Regulador DO Penedès:

Penedès, with its Mediterranean climate and rich winemaking history dating back to the Phoenician civilization, is a privileged region for vine cultivation and unique wine production. Its landscape and tradition make it a benchmark of quality and wine culture in Catalonia.

Gastronomy begins before the plate. It begins in the land we regenerate , in the seed we choose. In a world where gastronomy looks for more authenticity, sustainability and connection with the origin, the urban garden emerges like a living and regenerative space that transforms not only the landscape of our cities, but also the way in which we understand the act of cooking. Cultivate in urban environments it is a gesture of resistance, care and creativity: it gives us back the direct link with the ingredients, invites us to rethink flavor from the root, and remember us that each dish begins very before we get to the kitchen.

We want to share a little bit about our philosophy of how, from a village with less than 30 inhabitants, you can achieve great things such as becoming Chef of the Year 2024-25, earning a Repsol Sun, a Michelin Star and, most importantly, being fully booked every day for almost three years, which, given where we are, is something worth studying.
We will review the most iconic dishes of the last five years and showcase the exclusive products we are creating: bottled cocktails, exclusive olive oil, vermouth, clothing, river fish and game charcuterie... In short, we will tell you how we take advantage of our surroundings and village life, and how we try to be sustainable, especially with our team and family.

We will convey our concept and approach to cuisine through some of the dishes currently featured on the tasting menu at Angle.

Innovation is not just a trend: it is a necessity to build more responsible and efficient hostel businesses and professionals. This showcooking focuses on how vertical cuisines integrate connected technology, artificial intelligence and generation darrera equipment to promote more sustainable and profitable management. We will show how the optimized culinary system, with compact mixed ovens, rapid ovens, packers, blast chillers and innovation, allows you to optimize each culinary process: from intelligent cooking to consumption control, to efficient conservation that prevents food waste. Connectivity between teams and AI offers real-time information to reduce costs, control consumption and plan with precision. The vertical cuisines are the answer to a hospitality model that is committed to sustainability without losing speed, agility or gastronomic excellence.

In this talk, Chef Carlos Maldonado will present his gastronomic concept "Hechos de Barro", a tribute to Talavera ceramics and the roots of Manchego cuisine. The dishes are served on local ceramic pieces, combining tradition, technique, and creativity to create a unique sensory experience. Carlos will share his personal connection to Talavera, the importance of ceramics in his cooking, and how clay, both as a raw material and a symbol, reflects his restaurant’s identity and his philosophy of respecting local and sustainable products.

The new tasting menu at L’Antic Molí by Vicent Gui revolves around its essentiality, where technique is hidden to give prominence to the product. Pure gastronomy: authentic, sincere and without disguises. A journey that takes you to the real flavour of things, a repertoire of techniques to provoke emotions.

In this session, the restaurant's latest autumn dishes will be prepared and cooked in front of our guests.

A demonstration that champions the power of plant-based cuisine as a path to a more inclusive, sustainable and locally sourced gastronomy. Using organic and local ingredients, we will explore new textures and flavours with aquafaba and gluten-free lentils, creating dishes that combine innovation, health and a commitment to the region.

 In this workshop, we will make a traditional mille-feuille, following the same process we use in the Pioz bakery.
We will discover the secrets and techniques for making the perfect mille-feuille: from the puff pastry to the cream and the final assembly, combining tradition, precision and flavour.

In this talk, Ferrer for Food and Vilaeco will share how they apply the principles of regenerative agriculture to restore soil health and strengthen local biodiversity. The project centers connect organic and local production, based on natural cycles, from gardens that regenerate ecosystems and preserve native seeds to food models that connect the land with the kitchen and people.

The presentation is based on a reinterpretation of the typical vermouth drink enjoyed before going to a restaurant. We will revisit four classics through technique and aesthetics, while maintaining the original flavour.