Track: Partner Rooms

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?

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. 

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

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).

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

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.

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.

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.

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

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 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.

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.

How Florería Atlántico expands around the world.

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.

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.

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. 

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

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.

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.

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.

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

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.

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.

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.

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.

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

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 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.

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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