Sustainable Food

From 4 to 6 November, Barcelona once again hosted the Gastronomic Forum, the key event in the food world, where new ideas and trends are combined with sustainability, innovation and culinary creativity – a promising future scenario for a sector that’s booming. Over the course of these three days, numerous chefs, food companies, restaurateurs, experts, buyers and specialised distributors shared their vision of how ecology, technology and new consumer habits are shaping the gastronomy of the future at the Fira de Barcelona.

The Generalitat de Catalunya, Barcelona City Council and Prodeca – a publicly-owned company attached to the Department of Agriculture, Livestock, Fisheries and Food – the institutions behind the Joint Office for Sustainable Food (OCAS), have once again filled the fair with activities designed to promote the sharing of knowledge, practices and experiences, offering new opportunities to join forces to bring us closer to a more sustainable food system model.

L’Aula Mercat Barcelona, a commitment to sustainability

The Aula Mercat Barcelona is the space within the fair that Barcelona City Council dedicates to transformative cuisine that shows a firm commitment to the people, the land and the planet, organised in collaboration with Slow Food Barcelona and the Joint Office for Sustainable Food (OCAS). Key issues such as the impact of climate change, the importance of local and seasonal produce, the circular economy, local cuisine, the transformative aspect and the question of social sustainability were all addressed.

In fact as soon as it opened its doors, the Aula Mercat Barcelona, welcomed renowned chef Maria Nicolau who declared the space open, and during a discussion with producers from the Gallecs Agricultural Park and the Baixa Tordera Agricultural Area, she shared her experience of using sustainable agricultural products from the Catalan Agricultural Parks in urban kitchens.

The richness of local Catalan cuisine was under the spotlight throughout the day, with an emphasis on zero-kilometre products and traditional dishes. Unfortunately storm Dana disrupted the smooth running of some of the activities, such as the one dedicated to sustainable fishing.

The circular economy in the restaurant industry was covered on the second day by Espai Puntal – a benchmark on Barcelona’s restaurant scene – and other establishments who addressed the importance of minimising food waste, and creating more sustainable production cycles.

Chefs Pere Carrió from the restaurant Gat Blau, and Nani Moré, director of Menjadors Ecològics, also talked about legumes as a source of sustainable proteins, highlighting their multiple nutritional properties and their capacity to enrich the soil; the Mescladís Foundation and the ESADE School reflected on food as a tool for social inclusion, and on resilience and gastronomic innovation in constantly changing environments like cities. Marc Pérez, from the sustainable restaurant La Sosenga, spoke about resilience in the context of high pressure from tourism, at the same time as cooking something delicious.

And finally, another of the highlights: a showcooking by chef and gastronomic communicator Marc Ribas, who explained how at Taverna del Ciri in Terrassa he has opted for a dynamic menu in tune with both the land and the seasons, demonstrating that it is indeed possible to offer quality, sustainable dishes tailored to every season of the year. But Ribas’s commitment does not stop at the menu. He’s committed to a holistic concept of sustainability that also includes everything from crockery to interior design. The session certainly held the attention of a packed young audience, students from the sector who didn’t want to miss out on the recommendations of a chef who has himself commented on the numerous doors that the media has opened for him, and to see how he wants to do – and above all NOT to do – things, putting people and the environment first.

Catalonia, World Region of Gastronomy 2025

Apart from the Aula Mercat, one of the most important events was the presentation of Catalonia as World Region of Gastronomy 2025, an initiative launched by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT), which makes us the first European region to receive this distinction. This recognition confirms the region as a model of innovative, regenerative tourism, one where the Catalan gastronomic revolution is opening the doors to exploring a land that delivers an excellent range of distinctive local produce. It was last Tuesday, when Delia Perpiñà (Manager of Catalonia World Region of Gastronomy), Josep Pere Colat (chair of the Catalan PDO-PGI Federation) and Pep Nogué (media chef) presented the strategic guidelines for the project, during a session celebrating the gastronomic wealth of Catalonia where the audience could taste a selection of high quality Catalan products with PDO and PGI labels.

Catalonia’s Pantry: a space for showcasing emblematic Catalan products

Prodeca, Barcelona Provincial Council’s Land Products Network, the Lleida Provincial Council and Girona Excellent organised an event involving 100 Catalan producers, companies and organisations, representing the country’s various agri-food sectors: meat and charcuterie products, fine food products, oil, wine, fish and seafood, fruit and vegetables, under the ‘Catalonia World Region of Gastronomy 2025’ brand. Over the three days, the space offered an extensive programme of around 20 gastronomic activities and tastings.

The Gastronomic Forum also provides an excellent meeting point for Catalan companies certified by the Catalan Council for Organic Agricultural Production (CCPAE). These companies are grouped together in the Ecoteca section of the Gastroteca, the leading digital marketing portal for Catalan agri-food products. The group aims to encourage a competitive spirit among local companies in the organic sector.

Long-term achievement awards

A job well done deserves recognition within the sector, and the Mercader Awards seek to provide just that. Among the winners this year are chef Fermí Puig in the ‘Cuina Catalana In memoriam’ category, cook Mariona Quadrada, Joan Juncà from the Ca l’Enric (Vall de Bianya) in the restaurant category, the El Olivo Cooperative (Collserola and Vallbona de les Monges) in the wine category, the Dones Arrosseres del Delta de l’Ebre in the rural category, the Associació d’Arts Menors Costa Brava (L’Escala and L’Estartit) in the fishing category, Jordi Butron in the training category, Cal Cabré 1910 (Vilanova del Vallès) in the category trade, and El Algadir del Delta (Poblenou del Delta) in the sustainable restaurant category.