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Track: Sustainability

Mon 18
11:00h
FòrumLab Pre-registration required Sustainability

The food of the future. Food from the land

Marta Guadalupe
Marta Guadalupe UVic-UC Doctor in veterinary medicine and sociology, researcher
Xavier Pellicer
Xavier Pellicer Restaurant Xavier Pellicer Chef
Jaume Montanuy
Jaume Montanuy Pallars Jussà Shepherd
18-11-2019 11:00 18-11-2019 12:30 Europe/Madrid The food of the future. Food from the land Terroir, food and climate change - Marta Guadalupe
Biodynamic agriculture in the green cuisine - Xavier Pellicer
The Xisqueta sheep in the Pallars region, a model of sustainable sheep farming - Jaume Montanuy
Price: € 0 (with VAT). It requires prior registration
FòrumLab
11:00h - 12:30h FòrumLab
Tue 19
13:00h
FòrumLab Pre-registration required Sustainability

The food of the future. Food from the sea

Josep Lloret
Josep Lloret Universitat de Girona Marine biologist and fisherman
Inmaculada de Benito
Inmaculada de Benito Iberostar Group Corporate Director CEO Office
Marc Puig-Pey
Marc Puig-Pey Fundació Alícia Chef
19-11-2019 13:00 19-11-2019 14:30 Europe/Madrid The food of the future. Food from the sea Fish, seasonality and nutrition - Josep Lloret
A wave of change, a global strategy to save the oceans - Inmaculada de Benito Sustainable fish in the restaurant kitchen - Marc Puig-Pey
Price: € 0 (with VAT). It requires prior registration
FòrumLab
13:00h - 14:30h FòrumLab
Wed 20
16:00h
FòrumLab Pre-registration required Sustainability

How to make sustainability sustainable (economically)

Toni Massanés
Toni Massanés Fundació Alícia Managing Director
Anna Gallart
Anna Gallart Consell Comarcal de l’Alt Urgell Teaching technician
Susana Aragon
Susana Aragon Centric Gastrobar Chef
Manel Casanovas
Manel Casanovas Restaurant el Miracle Chef
Ferran Barreiro
Ferran Barreiro Restaurant Lasal del Varador Chef
20-11-2019 16:00 20-11-2019 17:30 Europe/Madrid How to make sustainability sustainable (economically) Circular economy: Eat local, a model to follow - Toni Massanés and Anna Gallart
People, Product & Planet, the 3 Ps of sustainability in a restaurant - Susana Aragon
Sustainability in rural areas – dream or reality - Manel Casanovas
Products, architecture, energy and waste management, how to make a restaurant sustainable - Ferran Barreiro
Price: € 0 (with VAT). It requires prior registration
FòrumLab
16:00h - 17:30h FòrumLab
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