Track: Biodiversity in the cuisine

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).

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).

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

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).

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.

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.

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.

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

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

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

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.

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).

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).

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

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).

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).

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

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.

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.