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Track: The restaurant will be sustainable or it won't be

Mon 18
10:30h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

What is a sustainable restaurant: indicators and practices

Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
18-10-2021 10:3018-10-2021 11:00Europe/MadridWhat is a sustainable restaurant: indicators and practicesHall 8 - ForumLab Barcelona Alimentació Sostenible
10:30h - 11:00h ForumLab Barcelona Alimentació Sostenible Free
11:00h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

The importance of sustainable restaurant management

David Rubert Boher
David Rubert BoherPersapiaCreator and partner
18-10-2021 11:0018-10-2021 13:30Europe/MadridThe importance of sustainable restaurant managementHall 8 - ForumLab Barcelona Alimentació Sostenible
11:00h - 13:30h ForumLab Barcelona Alimentació Sostenible Free
12:00h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Food and supplier management in sustainable restaurants

Xavier Pellicer
Xavier PellicerXavier Pellicer (* Michelin)Chef
Anna Moragues
Anna MoraguesUniversity of Barcelona Agronomist
Fina Puigdevall
Fina PuigdevallLes Cols (** Michelin)Chef
Susana Aragón
Susana AragónCentric GastroChef
Jordi Rovira
Jordi RoviraCal RoviraFarmer
18-10-2021 12:0018-10-2021 13:15Europe/MadridFood and supplier management in sustainable restaurantsHall 8 - ForumLab Barcelona Alimentació Sostenible
12:00h - 13:15h ForumLab Barcelona Alimentació Sostenible Free
13:30h
Conference | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Avoiding food waste at the restaurant, a profitable practice

Isabel Coderch
Isabel CoderchTe lo sirvo verde (Consultancy in sustainable catering and hospitality)Founder
18-10-2021 13:3018-10-2021 13:50Europe/MadridAvoiding food waste at the restaurant, a profitable practiceHall 8 - ForumLab Barcelona Alimentació Sostenible
13:30h - 13:50h ForumLab Barcelona Alimentació Sostenible Free
13:50h
Lecture followed by round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Zero waste, economic factor, environmental impact

Ada Parellada
Ada ParelladaSempronianaChef
Isabel Coderch
Isabel CoderchTe lo sirvo verde (Consultancy in sustainable catering and hospitality)Founder
Mireia Barba
Mireia BarbaEspigoladorsCo-founding partner and director
Felipe Celis
Felipe CelisCETT-UBSpecialist in sustainable gastronomy
Pol Bernat
Pol BernatToo Good To GoHoreca Key Account Manager
18-10-2021 13:5018-10-2021 14:40Europe/MadridZero waste, economic factor, environmental impactHall 8 - ForumLab Barcelona Alimentació Sostenible
13:50h - 14:40h ForumLab Barcelona Alimentació Sostenible Free
16:00h
Lecture followed by round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Time and people management

Javier Olleros
Javier OllerosCuller de Pau (** Michelin)Chef
Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
Josep M. Esquirol
Josep M. EsquirolUniversity of BarcelonaPhilosopher, Essayist, Professor of Philosophy at the University of Barcelona (UB)
Oriol Ivern
Oriol IvernHisop (* Michelin)Chef
Begoña Martínez Rivera
Begoña Martínez RiveraGuneaHead waiter
Joel Castanyé
Joel CastanyéLa Boscana (* Michelin)Chef
Pablo Montero
Pablo MonteroGuneaChef
18-10-2021 16:0018-10-2021 17:00Europe/MadridTime and people management

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.

 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free
17:30h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Achieving efficiency in process management

Mario Cañizal
Mario CañizalFundación Restaurantes SosteniblesVice-President
Víctor Quintillà
Víctor QuintillàLluerna (* Michelin)Chef Director
Xavi Andrés
Xavi AndrésXavier AndrésArchitect
Mar Barri Carles
Mar Barri CarlesTeresa CarlesChef
Joan Balés
Joan BalésHealthy SpacesCEO
18-10-2021 17:3018-10-2021 18:30Europe/MadridAchieving efficiency in process management

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. 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
17:30h - 18:30h ForumLab Barcelona Alimentació Sostenible Free
Tue 19
17:30h
Round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Is a sustainable restaurant viable? From utopia to reality

Jordi Vilà
Jordi VilàAlkimia (* Michelin)Chef
María Diago
María DiagoGuía SustentableDirector/editor
Felipe Turell
Felipe TurellMO de MovimientoCreator and co-director
Philippe Regol
Philippe RegolObservación GastronómicaGastronomic critic
Pere Carrió
Pere CarrióGat Blauchef
19-10-2021 17:3019-10-2021 18:30Europe/MadridIs a sustainable restaurant viable? From utopia to reality

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

Hall 8 - ForumLab Barcelona Alimentació Sostenible
17:30h - 18:30h ForumLab Barcelona Alimentació Sostenible Free
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