Track: The transforming power of cooking

Joke Michiel and Vilhjamur Sigurdason will explain how they promote their work-life balance philosophy in their Michelin-starred restaurant in Ghent.

Maria Nicolau (cook and communicator), Lluis Garcia (director of elBullifoundation), Sergio Gil (director of the Sustainable Restaurants Foundation), Lucía Freitas (A Tafona*) and Marc Ribas will reflect on the transformative power of cooking. Presents and moderates: Carlos Cano, journalist.

Three training experiences of a social nature that tell us about how cooking can positively change people's lives.

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).

Dialogue between two women who want to change the world: Laura Veraguas, chef, and Sofia López-Quesada, from Wozere, creative strategy agency for brands. 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).

The Danish chef will explain the success of a restaurant based on the importance of the team.

Patricia Nieves (Can Culleres), Nandu Jubany (Ca Jubany), Álex Paz (Fuentelgato, Eugeni de Diego (Ático Estudio Creativo) will debate on growth versus degrowth in hospitality. Presented and moderated by Marc Casanovas.

These four women, three at the head of the restaurant's dining room, Roser Asencio, Marta Rombouts, Mar Gómez and one in the kitchen, Julieta Menéndez, will discuss parity in the gastronomy sector. 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).