Chef Joan Roca (El Celler de Can Roca) has closed Gastronomic Forum Barcelona with a session on the values of the sustainability in your restaurantin line with the main theme of the event. This food, as well as good practices in the production and distribution of food, have marked the contents of this edition which, in addition to contributing to the recovery of the sector, has set out to disseminate these values in the year in which Barcelona is the World Capital of Sustainable Food.
In this line, the mayor of Barcelona, Ada Colauparticipated in the public reading of the Barcelona Manifesto for Sustainable Food and Drinke, prepared by the Alicia Foundation and promoted by Gastronomic Forum Barcelonawith the support of Barcelona World Capital of Sustainable Food 2021 from Barcelona City Council, and of the Department of Climate Action, Food and Rural Agenda of the Generalitat de Catalunya, to which the main agents in the sector have adhered with the aim of promoting the improvement of the environment, combating food waste and encouraging the consumption of local products.
The co-director of Gastronomic Forum Barcelona, Josep Alcaraz, said that "the show has been a success and has given hope back to companies and professionals who are looking for ways towards recovery. We have allowed all the agents in the sector to meet again, share experiences and plan future solutions for their businesses", he added.
With just a few hours to go before closing time, more than 16,300 professionals have visited the fairwhich has presented nearly 50 food innovations and has programmed more than 70 activities, including a gastronomic conference with more than 60 chefs and 46 Michelin stars. In addition to Joan Roca, other speakers included Ángel León (A Poniente ***), Eneko Atxa (Azurmendi ***), Norbert Niedekofler (Hubertus ***), Pierre Gagnaire (Gagnaire ***), Ricard Camarena (Ricard Camarena **), Javier Olleros (Culler de Pau **), Xavier Pellicer (Xavier Pellicer *), Artur Martínez (Aurt *), Maria José San Roman (Monastrell *), Amélie Darvas (Aponem*), Najat Kaanache (Nur Restaurant), Christophe Hay (La Maison d'à coté **) and Carme Ruscalleda (Sant Pau Tòquio*** - Moments **).among many others.
For its part, the ForumLab Barcelona Sustainable Food has offered, with the collaboration of Barcelona City Council, numerous sessions aimed at proposing sustainable management solutions restaurateurs and hoteliers, as well as good environmental practicess in the production and marketing of food and beverages.
Acknowledgements
Gastronomic Forum Barcelona has awarded several awards and relevant events competitions for the sector, including the Best Chef 2021 which has been awarded to the chef Joseba Cruz, of the restaurant Le Clandestin (Navàs)who has also been acknowledged for his commitment to sustainability; the Innoforum Awards which have highlighted the most innovative products of the foodservice industry, food craftsmanship and sustainabilityand finally the Josep Mercader Awards have distinguished the best professional careers in the kitchen, dining room, oenology, gastronomic dissemination, trade and sustainable restaurant.
As for baking, pastry chefs Yan Duytsche of the pastry shop Dolç Par Yann Duytshche in Sant Cugat del Vallès (Barcelona) and Rafael Aguilera of the pastry shops Cal Jan in Torredembarra and Tarragona. have proclaimed themselves winners of the VI Contest for the Best Artisan Panettone in Spain 2021, which organises the Escuela de Pastelería del Gremio de Barcelona (EPGB).
