Track: AMB/Barcelona City Council

The territory of Baix Llobregat provides food to the city of Barcelona. The "Pota Blava" chicken and artichokes are the iconos, but we can find a lot more. Susana Aragon, chef of the Céntric Gastro (Prat de Llobregat), will tell us about the biodiversity of this unique space that we must preserve.

The celebrity chef Marc Ribas, who has always been a supporter of traditional and local cuisine, will show us how to make a really good fish suquet (stew) good for people and good for the planet. He will be joined by La Platjeta, a supplier of high quality and local fish.

Debate on the production and evolution of artisanal cheese in Catalonia among 3 expert cheese-mongers. They will be joined by chef Alberto Alguacil, of the Can Martí restaurant, who will prepare a dish with cheese as the  protagonist.

The best way to protect a territory is probably to eat it. Ivan Rodríguez of the Green Leka restaurant will explain us how and why.

Chef Laura Veraguas is drawing a solid path made of gastronomy, respect and sensitivity. In her kitchen there is always a message that has to do with environment, culture and responsibility. She will share her moment with two of her trusted producers: the cheesemaker Francesco Cerruti and the farmer Lluís Fisas.

Is the zero waste philosophy applicable to the restaurant business? What can restaurants do with their food scraps? Is it possible to use imperfect fruits and vegetables? #esimperfect. Fundació Espigoladors, Abono km0, Casa Amàlia 1950 restaurant  and the association Menjadors Ecológics will try to answer these questions together with the renowned chef Ada Parellada.

Two gastronomy trends that will mark the future: plant-based "meat" and the reduction of alcohol consumption in restaurants by the younger public. Alex Pirla head of culinary at Heura Foods and Meritxell Falgueras sommelier, journalist and gastronomic book writer, will help us understand these new trends (R&D included). Show cooking by Adriana Carcelén chef at plant based restaurant Rasoterra. 

Michelin starred chef Víctor Quintillà will tell us about his vegetable cuisine and how he has been implementing integral sustainability criteria that have led him to win the green star of the Michelin guide. By his side there will be Pablo Gutiérrez, producer of organic vegetables.

Can we buy more sustainable food? Can we make our consumption habits a tool against climate change, the economic crisis and other challenges that the future presents us with? We'll talk to different experts on the subject while Pere Carrió, chef from the Gat Blau restaurant, will cook a dish.

Three catering schools in the metropolitan area of Barcelona discuss the importance of education with a view to sustainability. CETT, Escuela de Restauración de Santa Coloma de Gramenet and the Institut FP de Sant Cugat will participate in the debate, joined by chef Giacomo Hassan of the restaurant bodega Bonay (Barcelona) who will cook live.

Riccardo Radice, candidate in 2021as Catalan chef of the year, will explain how to make the most of every part of the fish by using ancestral and modern techniques. GranBlau, one of his fish suppliers, will be present at this event.

Artur Martinez, a Michelin star with Aürt restaurant, will tell us about his relationship with his suppliers and how he manages to keep up with seasonality and work with small producers without reducing quality. All this while cooking a dish of his own.  

The food journalist Carme Gasull will present the event.