Schedule

Presentation of new origins, tasting and their applications 

A talk between the journalist Ruth Troyano and the Director of INCAVI, Alba Balcells, to discuss the activities of the annual Catalan wine festival at a time of revolution, dynamism and oenological vitality in Catalonia and to analyse future challenges and opportunities.

11.00-11.45  2021 Disfrutar 

The new techniques and concepts of one of the restaurants with the greatest global projection applied to sustainability.

11.45-12.15  Seasons Menu

Session sponsored by Barcelona World Capital of Sustainable Food - CMAS21

Presentation of the Seasons Menu with the presence of the chefs of the Disfrutar restaurant and the collaboration of CETT -UB and Turismo Sant Ignasi. 

Recognition of the Barcelona City Council to Municipal Markets of Barcelona.

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Analysis of the presence of Catalan wine in high-end restaurants and how it is communicated by the most prestigious sommeliers. 

The gastronomic collective Osona Cuina is taking part.

Session sponsored by Barcelona World Capital of Sustainable Food - CMAS21

CETT-UB School of Hospitality and Tourism & Jesuitas Sarriá-San Ignacio (HTSI) & School of Hospitality and Tourism of Barcelona (ESHOB)

Eric Ortuño L'Atelier, Christmas tea pastries, a new twist on this family tradition, with tasting.

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participants: Cuina del Viento gastronomic collective, Tegust Infusions (Girona Excellent Seal), Peixos Mielgo (Girona Excellent Seal), Gin Nut (Girona Excellent Seal), Mooma (Girona Excellent Seal), V de Gusto (Girona Excellent Seal)

Presentation of a restoration project of high social value: the Circular Menu.

The head of the new DO Catalonia campaign, Sole G. Insua, will present the DO's new campaign, which aims to connect with new audiences.

Christmas recipe with the incorporation of natural sugars of great flavour and tradition that will be used to give the sweetest point of Christmas.

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

The DOP Siurana participates

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participants: Ànec de l’Empordà, Maria Soler l’Art de la Conserva

Presentation of the Cocinero 2021 Award and recognition of the Cocinero Sostenible 2021. Award sponsored by La Vanguardia

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.

Training sessions given by professionals from the hospitality and gastronomy sector in 45-minute live cooking workshops, to help you get the most out of your business through proposals, advice, suggestions or services.

Data, trends, current affairs and future opportunities for Catalan wine worldwide

New proposals to enjoy the authentic rooster of the Penedès IGP.

Participants: Fundació Mas Albornà, Mallart Artesans Xarcuters

Selection of the best products presented by the exhibitors who are eligible for awards in four categories: Innovation, Packaging, Flavour, Sustainability (newly created award).

The hospitality sector has been facing the challenge of digitalisation for years. We analyse the different areas of digital transformation in the sector and the digital tools we offer to help them grow their business and optimise their management.

The II Barometer of Catalan Wine is a study prepared for the Wine and Wine Travel website with the support of INCAVI.We will know the key data of the presence of Catalan wineries on Instagram and the main trends.

Participants: Federació Catalana DOP IGP

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. 

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participants: DOP Baix Ebre-Montsià, DOP Empordà, DOP Garrigues, DOP Siurana, DOP Terra Alta 

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

We present the most up to date christmas products designed and developed to facilitate the work of the craftsman.

Presence on stage of a large representation of chefs selected by the guide under the tutelage of Slow Food Barcelona and following the canons of km0 cuisine.

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participant: Grup Cooperatiu TEB

Presentation of a new line of pastries for Christmas, with fruit and lighter ingredients.

Friolisa

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

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participants: Empordanet Cuisine Gastronomic Collective, Celler Hugas de Batlle (Girona Excellent Seal), Celler Pere Guardiola (Girona Excellent Seal), Gin Nut (Girona Excellent Seal).

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

Participants: Empordanet Cuisine Gastronomic Collective, MOOMA (Girona Excellent Seal of Approval), Peixos Mielgo (Girona Excellent Seal of Approval).

Píldoras formativas impartidas por profesionales del sector de la hostelería y gastronomía en talleres de cocina en vivo de 45 minutos, para ayudarte a sacar la mayor rentabilidad de tu negocio a través de propuestas, consejos, sugerencias o servicios.

Participant: Mura Brewery

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

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participant: Muria honey

Awards Ceremony (Categories: Catalan cuisine, Restoring, Cuisine and Dining Room, Farming, Sustainable Restoring, Wine, In memoriam)

The journalist Ramon Francàs and the writer Empar Moliner will talk about some of the best-kept secrets of the programme 'Cata Vertical' on Catalunya Ràdio in which they both participate and which has been on the air for seven years now, spreading the word that the best wine in the world is Catalan.

Cocktail culture is booming and is constantly growing and evolving.

Adal Márquez from the reinvented classic cocktail bar and Pedro Rascón from the flairbartending cocktail bar will illustrate how the modern adaptation of classic techniques and working methods, as well as the use of specific tools, can bring great changes and improvements, including innovation, creativity and of course professionalism, quality and productivity to all styles of cocktail bar.

The art of mixology, the rituals of preparation and the bartender's gestures not only affect the quality of the drink itself, but also influence the customer's perception of a unique experience, which in turn will have an impact on the success of the establishment able to offer this "select service" and thus differentiate and stand out from the competition.

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participants: Pyrenean Cuisine gastronomic collective, Alma Infusions (Girona Excelente Seal), Minera Beer (Girona Excelente Seal).

Session in the framework of the ESPAISUCREThebestDESSERT Competition

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

Round table with Arnau Queralt, director of the Advisory Council for Sustainable Development, Xoan Elorduy, head of viticulture and oenology at INCAVI, and Pilar Salillas, general manager and oenologist at the Lagravera winery. Moderated by the journalist Ruth Troyano.

The hospitality sector has been facing the challenge of digitalisation for years. We analyse the different areas of digital transformation in the sector and the digital tools we offer to help them grow their business and optimise their management.

Participants: Gremio de Hostelería del Vallès Oriental, Restaurant Can Parera, Foodtruck Lo Grillat

Presentation of the award for the Best Artisan Panettone in Spain 2021, organised by the Escuela de Pastelería del Gremio de Barcelona.

Presentation on impulse sales at Christmas with a focus on nougat related products.

Escola de Pastisseria del Gremi de Barcelona

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

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participants: Gamba de Palamós Marca de Garantia, Palamós Town Council 

Owner of the Xocosave patisserie and current winner presents his winning panettone and his current technique.

Training sessions given by professionals from the hotel and catering sector in 45-minute live cooking workshops, to help you get the most out of your business through proposals, advice, suggestions or services.

Presentation of the book "Catalonia, Land of Wine", a journey through the Catalan Designations of Origin.

Participants: Can Badal, Terres de LLum

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

Dialogue between four world leaders in the kitchen and the dining room. Four diverse, complementary, thoughtful and wise perspectives. Four essential references.

New versions of ideas and products for a creative and different Christmas.

Training sessions given by professionals from the hotel and catering sector in live cooking workshops of 45 minutes, to help you get the most out of your business through proposals, advice, suggestions or services.

Participants: Gremi d’Hostaleria i Turisme de l’Alt Penedès, El Penedès tasta’l, Fonda Neus      

Jury: Javier Antoja, Frédéric Bau, Jordi Butrón, José Carlos Capel, Miquel Guarro, Cristina Jolonch, Ricard Martínez, Julia Pérez, Philippe Regol, Jordi Roca

The 20 chefs of the future. On stage, the 20 chefs selected as chefs of the future.

Reading of the Manifesto for Sustainability drawn up by the Alícia Foundation and signed by the speakers of the Forum and other chefs and agents of the gastronomic and productive world, as a sign of the firm commitment to the sustainability of gastronomy and the role of catalyst assumed by the Forum.