Schedule

Challenge XChef de Cervezas 1906 is a contest that travels our country with the aim of recognizing the effort of the chefs to introduce good practices in the processes they carry out in their establishments, as part of a community that acts to achieve a positive and conscious impact on society. In this way, through this competition it challenges applicants to demonstrate not only their skill and creativity when presenting a recipe, but the committed background that is behind its elaboration. 

Presentation of the Guide for the prevention of food waste in commercial restaurants and central kitchens. In collaboration with Slow Food Barcelona.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

The prestigious sociologist Iñaki Martínez de Albéniz will be in charge of inaugurating ForumLab with a master lecture.

What do you know about organic products? A session to taste different Catalan organic products and meet certified producers who share the same commitment to quality, respect for the environment and balance with the environment. 

Talk on Gastronomy and Mediterranean Diet. The Mediterranean Diet lifestyle is considered, worldwide, as one of the healthiest (World Health Organization - WHO) and most sustainable eating patterns (Food and Agriculture Organization of the United Nations - FAO and Intangible Cultural Heritage of Humanity by Unesco).

Catalonia, a tourist destination rich in landscape, culture, gastronomy and agri-food diversity, is one of the greatest exponents of the values that defend it, involving and promoting all the actors involved, from the producer, the origin to the final consumer.

How can we broaden the knowledge of our gastronomy? How can we show the essence of our country through gastronomy?

Five cooks without a restaurant, Eva Hausmann, Iolanda Bustos, Fran Baixas, Ana Casanova and Lucía Zanetti will explain their experience and their projects. Presented and moderated by Marc Casanovas.

Keys to an own methodology with which to make it possible for haute cuisine to “pair” with large volumes.

With one foot in the workshop and the other in the kitchen, he will present his latest novelty: grilled sausages.

A tour through the sweet cuisine of Lucía Freitas, former student of Espai Sucre.

Showcooking of different desserts with dried fruit from Can Galderic, by Eric Ortuño from the L'atelier patisserie. Hazelnut praline, Reus cookie, hazelnut panettone

Terra Pagesa is a project that aims to facilitate and encourage local shops (high street shops and market stalls) to offer local and seasonal products from small and medium-sized producers from Catalunya to their customers. 

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

The chefs will demonstrate their skills live on the grill, set up on the stage of the Auditorium. In collaboration with Josper.

Joke Michiel and Vilhjamur Sigurdason will explain how they promote their work-life balance philosophy in their Michelin-starred restaurant in Ghent.

Four chefs, Martín Andrés Comamala, Vidal Gravalosa, Iris Clos, Lluís Dagà and Eduard Ros will present their business model based on very small restaurants for a small number of diners where they do everything themselves.

Sartoria Panatieri, the number 1 pizzeria in Europe and number 3 in the world, presents its work focused on sustainability and responsibility towards the planet. In collaboration with Slow Food.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

A master workshop on the application of 3D in patisserie.

Chef Xixo Castaño, recognized with a Michelin star, will talk to us about the PDO Pear de Lleida product, emphasizing its properties and culinary skills, and will do so through a recipe with local products.

The preparation can be tasted paired with a DO Costers del Segre wine.

The session consists of a spectacular staging of the service of a meal in a restaurant. Various culinary creations will be shown that are prepared in the room in front of the diner. A session that visualizes and revalues the profession of waiter.

The presentation wants to highlight the production of organic eggs certified according to the ecological production standards of the European Union, a guarantee of quality that differs from other types of production that, no matter how much marketing is behind them, cannot match the standards high respect for the environment and the well-being of laying hens in organic production.

Manon will show in her live presentation how it is possible to maintain a great complicity with the producer in a restaurant in Paris.

Anaga, Biosphere Reserve, nourishes the Walking Menu with a variety of products with soul thanks to their origin and their transformation until they reach the table

Proposal of current dishes from El Celler de Can Roca, with an explanation of the pairing chosen by Josep Roca.

Prestigious members of the jury of the 8th ESPAISUCREThebestdessert23 competition will taste the dishes before making their final decision.

The chef Toni Izquierdo will bring us closer to the cuisine on board that was traditionally prepared by fishermen with the fresh fish they had just caught.

Welcome to the Farm is an initiative of the Government of Catalonia, the Generalitat, in an action coordinated by the Ministry of Climate Action, Food and Rural Agenda, through Prodeca, and by the Ministry of Business and Labor, through the Catalan Tourism Agency.

Welcome to the Farm is a recreational-pedagogical proposal that aims to promote local and proximity products, highlight the rural world and the agriculture and raise awareness among citizens about their importance. It is an agrotourism and national initiative that promotes the social and economic development of Catalan rural areas. In the presentation, we will be able to hear the voice of first-hand witnesses and they will explain to us what it gives them to be part of a project promoted by the Generalitat that is a decided commitment to local products, to value the rural world, to deseasonalize agrotourism and promote the rediscovery of the Catalan territory.

The Catalonia session consists of showing the agri-food wealth of the Catalan territory as a whole. Four products from the territory have been selected, achieving a surprising pairing and opening up new possibilities in the combination of flavors.

Lucía Freitas will show us how the market, in her case the Abastos market in Santiago de Compostela, is at the heart of her cuisine.  In collaboration with Galicia Calidade.

Three producers of vineyards, sea and orchards talk to Susana Aragón, emblematic chef of Baix Llobregat, about the effects of climate change on gastronomy.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

In this round table, different professionals from the foodservice digitalisation sector will debate and explain which are the best digital tools for efficient management. Organised by Cluster Food Service. Presented and moderated by: Ignasi Papell.

lvasia is one of the grape varieties with the longest historical trajectory in the entire Mediterranean arc. Its documentary and heritage footprint has left us a trail to be studied and valued. In Sitges, we find it already documented in the 15th century and it was one of the most emblematic wines of the Catalan territory. Sitges Malvasia is a grape variety that was in danger of extinction due to its low yield, sensitivity to powdery mildew and growth of tourism in the planted area. The collective efforts managed to bring it back and at the moment there are more than 30 wineries working with it so we can enjoy this variety which has a good resistance to the climate change and a long cultural tradition in Sitges and neighbor areas.

How Florería Atlántico expands around the world.

Solla will take to the stage of the Auditorium to explain and show us live the essence of his cuisine, based on the Galician pantry. In collaboration with Galicia Calidade.

Oba’s chefs will show some of their creations and explain their circular economy model in the restaurant. Workshop with final tasting of the prepared dishes.

Three recipes will be presented where the main ingredients are products with IGP and/or DOP certification, we will be able to learn how to cook them and also taste them. All the recipes will be paired with some PDO wine.

Caroline Baerten & Nicolas Decloedt will cook live dishes from their Michelin-starred vegetable cuisine and explain why for them there are 24 seasons in a year.

Professionals from the foodservice digitisation sector will discuss process automation at this round table and explain the most disruptive technologies. Organised by Cluster Food Service. Presented and moderated by: Xavier Camona.

From Catalonia, we believe in the need for a clear and determined position for a sustainable food system, to transform the food industry into a sustainable System. Sustainable agricultural production pretends to approach sustainability from its three pillars: environmental sustainability, economic sustainability and social sustainability. Thus, sustainablepractices and guides must allow the farmers to accomplish their transition to a more sustainable production.

This production model is planned to offer tools for self-improvement and self-evaluation, which enable farmers to objectively evaluate their sustainable practices implementation and to clearly identify their impact in different resources (water, soil, biodiversity…).

This model is public and voluntary and it will certificate the products obtained from sustainable farms, as a market differentiation. 

Maria Nicolau (cook and communicator), Lluis Garcia (director of elBullifoundation), Sergio Gil (director of the Sustainable Restaurants Foundation), Lucía Freitas (A Tafona*) and Marc Ribas will reflect on the transformative power of cooking. Presents and moderates: Carlos Cano, journalist.

The Osona Land Products Network (Made in Osona) and Lluçanès (Lluçanès Territori Serè), together with the Osona Cuina and Taula Dolça collectives, promote the Producte a Taula campaign with the aim of promoting the product local by bringing it closer to the gastronomic agents of the region. Producers, cooks and pastry chefs form pairs and prepare recipes with local products.

At Gastronomic Forum Barcelona we will see two couples, each one will prepare, and offer to taste, a gastronomic proposal with products from Lluçanès. Marc Riera, chef of Cafè del Mig (Perafita) and member of Osona Cuina, will prepare a proposal with rabbit and Arnau Arboix, technical pastry consultant and member of Taula Dolça, will prepare a lactic-based dessert with seasonal autumn fruits. The main tastings will be accompanied by small tastings of sausages and cheeses from Lluçanès

The Valencian chef will prepare dishes from her menu using her own preserves, vinegars and pickles. Workshop with final tasting.

Three training experiences of a social nature that tell us about how cooking can positively change people's lives.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

Delivery of the InnoForum, which reward innovation in gastronomy exhibiting companies.  

They have seven categories: more innovative product, more creative and sustainable packaging, the most original flavor in salty foods, the most original flavor in sweet foods, the most original flavor in drinks, the most sustainable product and the product that contributes the most to the preservation of biodiversity.

This round table will address the key points facing the sector and the prospects for 2024 from the different visions provided by each of the participants of the round table. The Gremi who knows the pulse of the restaurateur, the chef referent from his daily experience in a restaurant, CaixaBank Food&Drinks from the point of view of the financial institution that supports the sector, sharing non-financial initiatives carried out, Dualiza highlights the need to attract talent and how dual training can contribute in this regard. Organized by CaixaBank. Moderator: Raquel Berenguer, Director of the Business Segment.

ESPAISUCRETheBestDESSERT 23 Award to the best restaurant pastry chef chosen from the 6 finalists. The Pierre Gagnaire Special Prize will be awarded to Martín Berasategui.

Guided tasting on how to value a good oil, learn about attributes and defects, to learn to differentiate between categories. Valuation of the NEW extra virgin olive oil from the territory, harvest 23-24 and we will end up enjoying the oil from the ray. All seasoned with brush strokes of oil culture.

Presentation of the Best Hotel Maître d'Hôtel awards, directed by Juanjo Martínez of LaLola&Co. Professionals from Hotel Spa Porta Maris by Melia (Alicante); Hotel Gran Mirador (Iberostar, Tenerife); Dolce Sitges Eurostars (Hotusa, Sitges); CoolRooms Palacio de Atocha (Madrid); Hotel Playa de Palma (Iberostar, Mallorca); Hotel Riu Plaza (Riu, Madrid); Gran Hotel Costa Meloneras (Lopesan, Gran Canaria); Hotel Alfonso V (by Vamuca, León) will compete.

The obligations arising from the entry into force of law 3/2020 on the prevention of food loss and waste will be presented, which include the planning of preventive actions to be carried out, the quantification of waste and the communication of data, as well as guidelines will also be given for good management of the food waste that is generated, including its correct separation at source.

Recognition ceremony for the women of the Xarxa de Productes de la Terra linked to unique products. Presented by Tana Collados, TV3 journalist, with the participation of Cristina Sánchez, PhD in Political Science and Sociology, and Lluïsa Moret, President of the Diputació de Barcelona.

Organised by Barcelona Provincial Council, Xarxa de Productes de la Terra.

The chef will show how it is possible to cook with the products offered by its environment. Workshop with tasting.

Between courses, Pellicer will explain the evolution of sustainable catering from its beginnings as one of the pioneers of change.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

Moderated by Ignacio de Juan-Creix.

Chef Adrià Edo will emphasize the offal products placing them in the center of the plate and how to achieve an optimal pairing

Royal Decree 1055/2022 on packaging and packaging waste aims to establish the legal regime applicable to packaging and packaging waste with the aim of preventing and reducing its impact on the environment throughout its entire life cycle. To this end, measures are established aimed, as a first priority, at preventing the production of packaging waste and, taking into account other fundamental principles, the reuse of packaging, recycling and other forms of recovery of packaging waste and, therefore, to the reduction of the final disposal of said waste, including the presence of packaging waste in dispersed garbage, in order to contribute to the transition towards a circular economy.

The chef will explain how to place value on the territory from the perspective of a three Michelin star.

To present the "CATALAN PLATS EVERY DAY" project. The Plats Catalans Cada Dia project aims to promote the consumption of Catalan gastronomy in everyday life. In collaboration with the Alicia Foundation, Catalan cuisine has been identified, revised and updated, detecting its strong points, to make it available to citizens in the form of a practical menu. It has more than 100 revised and adapted recipes to be consumed every day in a balanced way, with the confidence of quality food, gastronomy, tradition, proximity and good health. Catalan dishes are part of the Mediterranean diet, one of the healthiest and most balanced in the world. We invite you to eat it every day.

Moderated by Carolina Angeli.

Round table conference with INCAVI and representatives of the Denominations of Origin during which the experiences in different viticulture projects to adapt to climate change throughout the Catalan territory will be explained.

Segura will show the importance of creating its own pantry, with fermented and preserved, from what an environment like that of Cuenca offers. Workshop with tasting.

Chef Zineb Hattab "Zizi" will demonstrate how to make vegan haute cuisine.

Dialogue between two women who want to change the world: Laura Veraguas, chef, and Sofia López-Quesada, from Wozere, creative strategy agency for brands. In collaboration with Slow Food.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

3 unique pâtés paired with Malvasia de Sitges will be presented. And all this will be done through a unique 3-course "meal" as if it were a trip through the Gran Penedès, going from La Llacuna (600m high) to Sitges (coast) while crossing the plain . On this trip we will discover unique preparations that root us in the territory and the gastronomic heritage, all the while valuing local products that must be preserved: a centuries-old recipe recovered, a purebred Rooster with IGP and a variety of native grapes.

Moderated by Ignacio de Juan-Creix.

Torclum is a small family business dedicated to the cultivation of olive trees. Where we close the entire circle from production to marketing to the final consumer. In the oil production section we have a mill that gives a second life to the waste generated by the process. We use the pit that we remove from the olive for biomass and the paste and leaves return to the field to make fertilizer for the following year. All of this we have a photovoltaic installation that generates the electricity necessary to run the mill and the rest of our facilities. We have managed to make a very high quality olive oil and always thinking about respect for the environment.

The Danish chef will explain the success of a restaurant based on the importance of the team.

Great specialist fish preserves, Pomata will teach us how to make them. Workshop with tasting.

Olleros will explain his work with "Biomisión do banco a mesa", a scientific dissemination project on the importance of plant crops and Seed Banks as instruments to maintain and recover Biodiversity and to advance towards a more socially, economically and environmentally respectful food.

He will take the stage with Antonio Cavada (El Calabacín Rojo, farmer) and Ricardo Fernández (CIFP Carlos Oroza), Pedro Peón (Misión Bioloxica de Galicia-CSIC).

Presentation and tasting of different food products from Moianès with the participation of the producers and processors themselves.

In this session we will take a culinary journey through the territory. In collaboration with bonÀrea.

What do you know about organic products? A session to taste different Catalan organic products and meet certified producers who share the same commitment to quality, respect for the environment and balance with the environment.

The Josep Mercader awards recognise the professional careers of chefs, oenologists, chefs, chefs, producers, disseminators of Catalan culinary culture and small retailers. Special awards for sustainable restaurants.

The presentation aims to explain silvopastoralism in the Montnegre-Corredor Massif (Barcelona), the benefits that this activity represents for the environment (biodiversity, prevention of forest fires, etc.) and the quality and proximity products that can be obtained. We will talk about the challenges that this activity has to face, we will get to know the various shepherds who are in the Massif and the Association of shepherds thas has recently created in order to improve the situation of this activity. Finally, two examples of extensive pasture for obtaining lamb and goat meat will be shown.

Chef Paolo Casagrande, three Michelin stars, talks about sustainable haute cuisine with his trusted producer, Josep Maria Iurveda, with the complicity of Carme Gasull, a gastronomic journalist. 

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

A look at gastronomic cocktails and food pairing within Ginbogrup by Matias Iriarte and Borja Triñales.

Koks, with two Michelin stars, will show how he brings the uniqueness of the Faroe Islands to his cuisine, only cooking with local produce.

The Catalonia session consists of showing the agri-food wealth of the Catalan territory as a whole.

The session will review the Catalan panorama of the various drinks that are produced in its territory. From the classic cava to the current kombucha.

Ton Cortés (Cloudstreet Bakery, Barcelona), José Manuel Marcos Candela (Crujiente, Redován) and Rafel Aguilera (Cal Jan, Torredembarra), participants in the Panettone World Championship by teams 2023, together with the group leader, Jose Romero (EPGB, Barcelona) will present the panettones for the Milan World Cup 2023. In collaboration with Escola de Pastisseria del Gremi de Barcelona.

Presentation of the 10 most disruptive projects of the Foodture Platform. Consum Supermarkets collaborate.

Patricia Nieves (Can Culleres), Nandu Jubany (Ca Jubany), Álex Paz (Fuentelgato, Eugeni de Diego (Ático Estudio Creativo) will debate on growth versus degrowth in hospitality. Presented and moderated by Marc Casanovas.

Joel Castanyé, notable ambassador of the Lleida region and great connoisseur of the region's products, will offer us a session where the protagonists will be the Cadí DOP butter and the Lleida DOP pear. Joel Castanyé is the chef of La Boscana Restaurant in Bellvís (Lleida) and has been awarded a Michelin star since 2016

The gastronomic preparation can be tasted paired with a DO Costers del Segre wine.

Jury deliberation of the Foodture Sustainable Innovation Awards by Supermercats Consum.

Two great masters of patisserie will reveal the secrets of haute chocolaterie. In collaboration with Valrhona.

Blue crabs and wild boars. How do new pests affect the environment? What are the causes and what are the solutions to the problem? What can gastronomy do?

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

The chef Sergi de Meià will give a demonstration on one of the most prolific chapters of Catalan cuisine, cod. In collaboration with Assolim.

Presentation of the Foodture Sustainable Innovation Awards by Supermercats Consum.

Tasting and pairing of 3 types of craft beer and 3 types of gourmet croquettes .

The awards for the Best Artisan Panettone in Spain 2023 Competition will be awarded: Best Classic Panettone (VIII edition) and Best Chocolate Panettone (III edition) organised by the Escuela de Pastelería del Gremio de Barcelona.

Culinary collectives bring together restaurants basing their gastronomic proposal on local cuisine, of proximity and quality, in which the recovery of ethnobotanical heritage and traditional recipes is increasingly important. How do restaurants come together to explain through their dishes the importance of preserving cultivated Biodiversity? What repercussions do they have on the cultivation of species that had been forgotten? This round table proposes a conversation between three culinary collectives about their experiences as prescribers of old and local varieties in different places of the Catalan geography.

Welcome to the IV International Congress on Social Catering and Circular Economy. Organised by Fundación Restaurantes Sostenibles.

Díez and Tolosana will explain us to make the best juices, turning them into a gastronomic drink, from the use. Collaborates School of Hospitality and Tourism CETT-UB.

The modern hotel and catering industry is constantly evolving, with new concepts, new techniques, new challenges, new commitments, and the clear conviction of becoming a professionalised sector. In this context, the training of all the people who make up the gastronomic universe and the future generations that will shape it is the fundamental pillar for building a solid, conscious, responsible and exemplary sector. The conviction of universities, schools and training platforms to develop multidisciplinary training in gastronomy is the response to an imperative need to revalue our profession and offer tools that ensure a more sustainable (social, environmental and economic) catering industry.

Slowfood Barcelona will present its new guide 2024, which lists the establishments in Barcelona and the surrounding area that are committed to biodiversity, sustainability and responsibility. For local and sustainable cuisine.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

What do you know about organic products? A session to taste different Catalan organic products and meet certified producers who share the same commitment to quality, respect for the environment and balance with the environment.

In today's highly competitive world, having an excellent production capacity is no longer enough. It is essential to have knowledge and skills in the field of commercialization, and also of a multidisciplinary nature, to be able to sell products successfully, generate profits and establish an effective connection with consumers.

In the presentation "PRODECA's training tools for food products commercialization", the organization will present the different tools it makes available to the Catalan agri-food sector to boost it. In this context, the PRODECA 2024 TRAINING PLAN will be presented, which has the distinctive feature of being focused exclusively on companies and producers in the food sector. Likewise, the different Prodeca digital tools will be explored to improve commercialization and internationalization. The different advisory channels and resources that the organization makes available to the sector will also be explained.

Celebration of the Barcelona semifinal of the Coffe Cocktail Challenge, the first national coffee cocktail competition in Spain, giving bartenders and baristas the opportunity to demonstrate their creativity by presenting innovative and creative recipes in which specialty or premium coffee plays a prominent role. Organized by Neodrinks.

The Disfrutar chefs will unveil their latest creative proposals in this session.

Talking about the Bar means referring to it as a space of exchange and negotiation, where identities are considerably malleable due, in large part, to the various tangible and intangible elements that make up the landscape itself that projects.

Bars and restaurants are continually claimed as places of socialization and connection with others, they are essential and irreplaceable elements of urban life. The bars seek to preserve the authentic and meaningful experiences that can be found in these spaces that fortunately flee from being considered exclusively places.

This round table, led by journalist and sommelier Eva Vicens, aims to give a voice to women who are committed to sustainable practices, care for the environment, respect the surroundings and are concerned about guaranteeing the much-needed generational change. They will talk about wine and their life projects.

Lleida is a territory with a strong agricultural presence thanks to having a fertile and generous land that produces highly appreciated products such as pears, snails, oil and wine, among others. The students of the School of Hospitality and Tourism of Lleida will present two recipes made with identity products of the territory and through them they will explain their gastronomic skills with the aim of highlighting a territory that generates large quantities of agri-food products high quality 

They will cook a honeyed rice with snails, rabbit and mushrooms with mince stock and Cadí flower tile and a pear tart in confit ratafia syrup and nougat cream.

The two productions will be paired with wines from the DO Costers del Segre.

Aquaculture is considered one of the priority areas for the sustainable development of the blue economy in the Blue Growth Strategy to harness the potential of Europe's oceans, seas and coasts for growth and jobs adopted by the European Commission (EC).

In July, the Multiannual Plan of the Maritime Strategy of Catalonia (EMC) for the period 2023-2026 was approved, incorporating the European Commission's guidelines aimed at achieving climate neutrality and zero pollution, moving towards a circular economy, preserving marine ecosystems and biodiversity, adapting coastal systems to climate change and increasing their resilience, and transforming the food system to ensure sustainable production.

In his speech, the director of Maritime Policy and Sustainable Fisheries will explain the actions in the field of aquaculture included in the 2023-2026 Multiannual Plan of the EMC aimed at achieving these objectives.

At this round table we will present and discuss the two seaweed production projects carried out both in the Ebro Delta, by FEPROMODEL and ALGABRAVA, and in the Bay of Roses by the company formed by the union of the PESCADORS DE ROSES and ELIXSEA teams. Moderated by Jesús Gómez.

Guimerà will show us the importance of the circular economy in his restaurant, which he has achieved through the "Mans" project.

The "forager" of the Restaurant Mirazur in Menton (França) with three Michelin stars reveals the plant biodiversity that surrounds us.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

In this round table we will talk about an experimental project based on the collection of mussel seed in the Bay of Roses, as well as the production of seed in breeding ropes (long-lines), and the decarbonisation of the aquaculture sector and funding opportunities. Moderated by Elisabet Sánchez.

Artur Martínez will explain the projects he shares with small producers and why it is important to maintain a close relationship with them.

Gastronomy, a transversal discipline that combines art, science and culture, where restaurants act as spaces for research, innovation, creation and dissemination.

Gastronomes, restaurateurs and chefs are creating projects committed to the development of knowledge, environmental sustainability and social sustainability and positioning the restaurant industry as a benchmark sector.

Diana Díaz and Rodrigo de la Calle will showcase the growing trend of offering alcohol-free liquid gastronomy in large restaurants.

María Costa (L'Escairador de Cal Rosal), Victoria Torres (oenologist), Martí Boada (PhD in Environmental Sciences) and Xosé Cannas (chef) will discuss biodiversity as a challenge for the future. Presented and moderated by: Anna Riera.

Show cooking with extra virgin olive oil in different versions and temperatures to get the most out of it. Five tastings will be cooked while visiting the five Catalan Denominations of Origin.

Aquamarina Costa Brava sea water will be presented, and its properties and applications in the kitchen will be discussed.

Chef Lola Puig will prepare a recipe using Aquamarina Costa Brava sea water.

Arregui, a great master of the charcoal grill, will teach how to cook sustainable marine species according to their seasonality.

Del Portillo will show in this session the importance of maturing the fish before grilling.

The Horeca sector and the food chain as a whole are great predators of resources. With a view to 2030 and 2050, reducing environmental impact by all actors in the chain is a priority issue that should not be left to the last moment. Achieving this ambitious goal requires a gradual process contingent on the development of collaborative movements in which restaurants, producers and companies work together to develop real solutions that minimise the impacts of industry activities and help reverse current and future environmental consequences.

These four women, three at the head of the restaurant's dining room, Roser Asencio, Marta Rombouts, Mar Gómez and one in the kitchen, Julieta Menéndez, will discuss parity in the gastronomy sector. In collaboration with Slow Food.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

Presentation of the competition, finalists and members of the jury

The Parc a Taula program will be announced, showing the role of the Diputació de Barcelona in promoting the Network of Natural Parks through the gastronomy that is served there.

A producer from the Serra de Collserola Natural Park will explain the Alimentem Collserola project from the producer's point of view, and students from the FP Sant Cugat Institute will cook live recipes made with products that are part of the program

These two experts will demonstrate that they will produce excellent bakery. In collaboration with the Baking School Sabadell del Gremi de Flequers de la Província de Barcelona.

CUINA magazine will announce the sandwich that arouses most passion among Catalans, chosen by readers and followers of the publication, among 12 initial proposals, through platfavorit.cuina.cat. Before the grand finale, the event begins with the conversation "From frankfurter to gourmet sandwich" with Marc Ribas, Òscar Broc and Judit Càlix.

The restoration has taken on the challenge of developing more sustainable business models where alliances, collaborative movements and land stewardship are essential.

In Latin America there are reference and pioneering projects in their territories, restaurants where a local gastronomic proposal is complemented by support in local producers, and with the social and environmental commitment that ensures social development and the protection of biodiversity and natural spaces.

Presentation of the Cuiner 2023 Gastronomic Forum Barcelona and Cuiner Sostenible 2023 Gastrononic Forum Barcelona awards. In collaboration with La Vanguardia.

The Baker awards ceremony.  

With the aim of recognising and giving prestige to the profession of baker, this competition will reward the professional who demonstrates the best mastery in the execution of different bakery and pastry techniques, contributes new ideas for the application of bakery products in gastronomy, considers the nutritional area, demonstrates qualities in the business and professional management of a bakery business and contributes to the social dissemination of the culture and values of bakery. In collaboration with the Baking School Sabadell of the Gremi de Flequers de la Província de Barcelona.

Communicating that an establishment is sustainable can be tricky. In this session, three practitioners of good, clean and fair communication will explain how to do it.

This activity is part of the Ecological and Proximity Metropolitan Market, organized by the Metropolitan Area of Barcelona, the City Council of Barcelona and Mercabarna, with the collaboration of Slow food BCN and the Joint Office for Sustainable Food (OCAS).

Albert Adrià will be in charge of the closing session of this edition of Gastronomic Forum Barcelona 2023.