The commitment to sustainability and healthy eating will be the central axis of this year's edition of the Gastronòmic Fòrum Barcelona, which will be held from October 18 to 20 at Fira de Barcelona and which will bring together more than 300 companies and 100 speakers, including 60 chefs who accumulate 46 Michelin stars.
A sample of the announced novelties and the 50 innovations that will be presented at the fair which, at the same time, is shaping up in this edition as a key piece for the reactivation of the entire sector in the post-coronavirus stage due to the impact it will achieve through the connection of businesses and commercial operations generated over three days.
Attendees will find the first organic honey candies with fully compostable packaging in Europe from the centenary company Mel Muria, which has developed the idea through its organic line Muria Bio, in a clear example of circular economy. It will also be possible to verify that it is feasible to drink a beverage with an edible spoon or straw made with oats, cocoa fiber, rice and wheat flour and that the company Gloop already markets them.
Likewise, a liquid olive sauce ---made by Caviaroli together with chef Albert Adrià---, tomato polvorones, vermouth with white garnacha mistela from Coca i Fitó; canned wine from Aluvinum Wines; and even a wide range of new elaborations to satisfy the most demanding palates can be found and tasted. Confit duck rillettes; rustic pâté of Gallo del Penedès from the firm Mallart Artesans Xarcuters, cooked Catalan style, with dried apricots, raisins and pine nuts, and pardina lentil rigatone from the Hort del Silenci brand (Artesa de Segre), to highlight some of the novelties.
The fair, a meeting point for the entire sector, will be a key piece for post-coronavirus recoveryThe co-director of Gastronòmic Fòrum Barcelona, Pep Palau, recalls that "sustainability encompasses concepts such as good agricultural practices, green trade models and sustainable distribution, zero waste, resource reuse, people management and the construction and adaptation of spaces", and that the event covers each and every one of these areas. Palau also valuedthe bet of great chefs to join in the achievement of the 2030 Agenda goals.
In fact, the event is the great gathering of renowned Catalan, national, and international chefs through a complete program of master classes, thematic sessions, and tastings. The participation of Joan Roca with his Sustainable Gastronomy project from El Celler de Can Roca; Ángel León with the creation of a sustainable marine ecosystem around the Aponiente restaurant, and Eneko Atxa, pioneer of environmentally responsible cuisine at the Azurmendi restaurant, which has been recognized as the most sustainable in the world by The World's 50 Best Restaurants, is planned. The program is completed, among other great chefs, by Pierre Gagnaire, Norbert Niedekofler, Ricard Camarena, Xavier Pellicer, María José San Roman, Maria Solivellas, Pepe Solla, Javier Olleros, Amélie Darvas, Najat Kaanache, Carme Ruscalleda, and Iolanda Bustos.
As in previous editions, the fair includes the Fòrum Lab Barcelona Alimentación Sostenible innovation area, which will offer conferences and round tables where more than 50 experts from the food and hospitality sector will provide companies and professionals with useful tools for ecological management of their businesses. Its program will be divided into three thematic axes: the sustainable restaurant; sustainability practices in production, trade, and distribution, and value proposals, marketing, and knowledge for better management of hospitality businesses.
This year, the gastronomy professionals' fair coincides with the Milan Urban Food Policy Pact Global Forum, an international project supported by the FAO (Food and Agriculture Organization of the United Nations), which also takes place in Barcelona from October 19 to 21, and in which 200 participating cities commit to developing sustainable, fair, and healthy agri-food models.