Aula Mercat Barcelona, the sustainable food space at the Salon
The Sustainable Food space at the Gastronomic Forum Fair
From November 3 to 5 at Fira de Barcelona
The Aula Alimentació Sostenible BCN, organized by the Barcelona City Council and in collaboration with Mercabarna, is a meeting point for professionals, producers, suppliers, institutions and representatives of the food sector who work for a gastronomy based on values of sustainability, proximity, temporality, social justice and organic production.
We welcome projects, solutions and real experiences that demonstrate the drive to promote a fairer and more sustainable food model. Beyond an exhibition area, the Aula Alimentació Sostenible BCN is a living space, a laboratory of ideas, gastronomy and dialogues to inspire the present and future of sustainable catering.
In this edition, which is part of the celebration of Catalonia as the World Region of Gastronomy 2025, we highlight traditional Catalan cuisine, an example of the food and gastronomic excellence of the territory.
Activities program
Welcome to our space: Sustainable Food Classroom BCN
10:30 - 10:55
Participants: Eva Ballarín, Pep Palau and Sergio Gil
Go zero waste: Redefining zero-waste catering
11:00 – 11:30
Talk
Circularity in gastronomy: new models to eliminate single-use plastics.
Participant: Martí Morató
Barcelona – Georgia: Dialogues for sustainable gastronomy
11:30 – 11:55
Conversation
Two territories, one mission: to transform the restaurant industry through training, innovation and commitment to the planet.
Participants: Buba Jafarli, José Garteizgoxeascoa, Konstantine Gabrichidze and Daduna Ghlonti
Living heritage: The value of culinary legacy
12:00 – 12:25
Conversation
How the recovery of the Mongeta de Beseit and the preservation of the Mongeta del Ganxet connect us with the territory.
Participants: Javier Moragrega, Cristina Mallor, Ignacio Alcalá and Ramón Casamada
Guest country: Palette of Georgian flavors
12:30 – 13:25
Showcooking
Pkhali: the living expression of georgian heritage.
Participants: Daduna Ghlonti and Keti Kvichidze
Beseit beans with meat and fish
13:30 – 14:25
Showcooking
Heritage and local produce combined in a classic spoon.
Participants: Ignacio Alcalá and Saül Gil from Fonda Alcalá
Innovative solution for professional hospitality
14:30 – 15:25
Showcooking
Sustainable technology and practices to improve efficiency.
Participants: Juan Espinosa and Dani Fernández
Job opportunity for all
17:00 – 17:45
Conversation
Cooking as a tool for job placement and community cohesion.
Participants: Martín Habiague, Camilla Bonati and Anna Prado García
Herds of Fire: When the Landscape Feeds
10:30 – 11:00
Conversation
The role of extensive livestock farming in local cuisine and the management of the Mediterranean landscape.
Participants: David Coll, Josep Chavarria and Emma Soy Massoni
Fishing as a city heritage
11:05 – 11:55
Talk
A journey into the fishing heritage that keeps the city's gastronomic identity alive.
Participant: Cristina Caparrós
The urban garden as a sustainable tool
12:00 – 12:25
Conversation
A regenerative living space where gastronomy begins.
Participants: Adela Martinez and Jordi Esteve from Restaurant Nectari
Smart refrigeration and conscious cooking
12:30 – 13:30
Showcooking
Cold management as a driver of sustainability and quality in catering.
Participant: Fernando Díaz
Smart kitchens, vertical sustainability
14:00 – 15:00
Showcooking
Technology, connectivity and artificial intelligence at the service of a more efficient and responsible hotel industry.
Participants: Juan Espinosa and Dani Fernández
Mercats de Forquilla Cycle. Barcelona, authentic cuisine, local pantry
15:30 – 16:30
Showcooking
Author's Mediterranean taste: the interpretation of the Catalan landscape with an Italian soul. Activity within the framework of the Catalonia World Region of Gastronomy 2025 program.
Participants: Fabio Gambirasi and Roser Asensio from Restaurant Agreste and David Ventosa from Puignau
New generation vegetable cuisine
17:00 – 17:45
Showcooking
100% vegetable creations with aquafaba and gluten-free lentils.
Participants: Jordi Esteve from Restaurant Nectari and Casa Amella, activity co-organized by the Barcelona City Council and PRODECA.
Innovate to care: Technology at the service of the planet
10:30 – 11:00
Conversation
How digitalization drives more efficient, sustainable and accessible catering for all business models.
Participants: Jorge Juarez, Erica Tono, Juan Umbert and Ivan Rodríguez.
The challenges of preserving identity in the global era
11:05 – 11:55
Conversation
Barcelona, Córdoba and Zaragoza reflect on how to keep the essence of cuisines alive in the face of gastronomic homogenization.
Participants: Eva Millan, Jesús Contreras and José Antonio Campos
Catalonia regenerates: Regenerative agriculture and sustainable gastronomy
12:00 – 12:25
Conversation
Ferrer for Food and Vilaeco show how regenerative agriculture can transform the food chain from the source.
Participants: Nacho Peres and Xavier Estrada
Talent, flexibility and technology: The new recipe for efficiency
12:30 – 13:30
Showcooking
Intelligent systems, fast ovens and sustainable management at the service of culinary talent.
Participants: Dani Fernández and Joan Llopart
Gastropologia: The restaurant as a social purpose
16:00 – 17:00
Talk
Restaurants as spaces of health, identity and community.
Participant: Sergio Gil
