Track: Partner Rooms

The Barcelona Sustainable Food Classroom at the Barcelona Gastronomic Forum is a meeting point for professionals, producers, suppliers, institutions and brands that work for a gastronomy based on values of sustainability, proximity, temporality, social justice and ecological production. For three days, projects, solutions and real experiences will be presented that demonstrate that sustainable transformation in the
HORECA sector is possible, profitable and necessary. Beyond an exhibition area, it will be a living space, a laboratory of ideas, gastronomy and dialogues to inspire the present and future of sustainable catering.

Barcelona and Georgia establish a dialogue on how to transform restoration through training , innovation and commitment with the territory . From Barcelona 's expertise in local food policies , to to the Georgia 's progress in integration of these values , This conversation highlights the importance of knowledge exchange . Training programs sets incorporate criteria of temporality and responsible management of resources.

After six years of reflection, they will explain the curing and maturing processes, detailing this process in fish and discussing the importance of seaweed.

In this demonstration we recover the essence of traditional cuisine with a spoon dish that combines products from the sea and the mountains . Based on the heritage of generations , we select ingredients local: Mediterranean cod nearby , the seasonal vegetables from the Matarraña garden, the Local beans and Ternasco cheeses  A stew that respects the authentic flavor and tradition , where the technique and care of the product come together to create a dish that reflects territory, culture and sustainability in every bite.

This session will explain the restaurant's philosophy and how they apply the mix of cultures in a couple of dishes: lemon fish, soursop and fennel (demonstration) and smoked eel, cauliflower and fermented chillies (tasting).

This showcooking will demonstrate how vertical kitchens combine technology, sustainability and creativity to transform the day - to- day life of any professional kitchen. Through an intelligent system which integrates ovens mixed, ovens fast and vacuum packaging machines , we'll see how these tools reduce consumption energy , minimize reduce and streamline processes without sacrificing creativity or quality gastronomic. Connectivity and artificial intelligence are put at the service of talent culinary to promote a hospitality business more efficient, agile and committed with the planet.

When cuisine and Menorca come together and go hand in hand, wonderful things happen, such as the project by Aquiara together with José María Borrás and the Annua group in Menorca, where the Morvedra Nou hotel offers a very unique cuisine, always using products and producers from Menorca.

Palodú’s presentation offers a journey through Andalusian cuisine from the personal and shared perspective of its chefs, Cristina Cánovas and Diego Aguilar, who have spent more than a decade building their own culinary language from Málaga. Their proposal is based on absolute respect for traditional recipes, local produce, and time-honored cooking techniques — stews, stocks, broths, slow cooking — reinterpreted with contemporary sensitivity.

In this demonstration, Cristina and Diego will show how their concept of “dual cuisine”, always created four hands at a time, translates into a culinary language of balance, precision, and emotion. Through three representative dishes from their tasting menu, they will share the creative processes and imagination that define their cuisine: the transformation of Málaga’s popular culinary memory into fine dining.

Dishes to be prepared during the presentation:

Ajoblanco and horse mackerel: an elegant and refreshing reinterpretation of an Andalusian classic, where tradition and technique coexist in perfect harmony.

Butter brioche, beef tongue, and kefir tartare: a bite that reflects their pursuit of texture and contrast, combining delicate pastry, deep flavors, and subtle dairy notes.

Spring onion whey, roasted pepper, and codium tempura with egg yolk: a deeply personal dish that evokes the flavors of their childhood by the sea, reimagining the taste of Málaga’s beach bars from a contemporary perspective.

The showcooking will also be a journey to their roots: the Atarazanas Market, seasonal produce, and their own vegetable garden in Campillos (Málaga), where they grow many of the ingredients that define their cuisine. It is a cooking style with an Andalusian soul, committed to proximity, seasonality, and the genuine emotion of true flavor.

Palodú represents the maturity of a generation of chefs who understand gastronomy as an act of identity, hospitality, and honesty. Their participation in the Gastronomic Forum Barcelona will showcase how two young cooks have elevated tradition into a contemporary and sensitive culinary experience, recognized with a 2024 Repsol Sun and recommended by the MICHELIN Guide.

This session will explain how we apply sustainability in a radical way at Casa Nova. We understand these concepts thanks to the chef's experiences in the many countries he travelled to as a war correspondent and as the founder of the NGO Global Humanitaria, where he develops social aid projects in 12 countries.
Ninety per cent of the menu at Casa Nova is produced in-house.