{"id":8798,"date":"2021-10-27T08:31:00","date_gmt":"2021-10-27T07:31:00","guid":{"rendered":"https:\/\/fos.consulting\/gastronomic-forum-barcelona-constata-la-reactivacion-de-la-restauracion-y-la-hosteleria\/"},"modified":"2021-10-27T08:31:00","modified_gmt":"2021-10-27T07:31:00","slug":"gastronomic-forum-barcelona-constata-la-reactivacion-de-la-restauracion-y-la-hosteleria","status":"publish","type":"post","link":"https:\/\/fos.consulting\/en\/blog\/2021\/10\/27\/gastronomic-forum-barcelona-constata-la-reactivacion-de-la-restauracion-y-la-hosteleria\/","title":{"rendered":"Gastronomic Forum Barcelona confirms the reactivation of the catering and hospitality industry"},"content":{"rendered":"<p><strong>Chef Joan Roca (El Celler de Can Roca)<\/strong> has closed <strong>Gastronomic Forum Barcelona<\/strong> with a session on the values of the<strong> sustainability in your restaurant<\/strong>in 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<strong> Barcelona is the World Capital of Sustainable Food.<\/strong><\/p>\n<p>In this line,<strong> the mayor of Barcelona, Ada Colau<\/strong>participated in the public reading of the <strong>Barcelona Manifesto for Sustainable Food and Drink<\/strong>e, prepared by the<strong> Alicia Foundation <\/strong>and promoted by<strong> Gastronomic Forum Barcelona<\/strong>with the support of <strong>Barcelona World Capital of Sustainable Food 2021<\/strong> from <strong>Barcelona City Council,<\/strong> and of the <strong>Department of Climate Action, Food and Rural Agenda of the Generalitat de Catalunya,<\/strong> 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.<\/p>\n<p>The <strong>co-director of Gastronomic Forum Barcelona, Josep Alcaraz,<\/strong> ha afirmado que &#8220;el sal\u00f3n ha sido un \u00e9xito y ha devuelto la ilusi\u00f3n a empresas y profesionales que buscan caminos hacia la recuperaci\u00f3n. Hemos permitido a todos los agentes del sector reencontrarse, compartir experiencias y proyectar soluciones de futuro para sus negocios&#8221;, ha a\u00f1adido.<\/p>\n<p>With just a few hours to go before closing time, more than<strong> 16,300 professionals<\/strong> <strong>have visited the fair<\/strong>which has presented nearly 50 food innovations and has programmed more than 70 activities, including a gastronomic conference with <strong>more than 60 chefs and 46 Michelin stars<\/strong>. In addition to Joan Roca, other speakers included<strong> \u00c1ngel Le\u00f3n (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 Mart\u00ednez (Aurt *), Maria Jos\u00e9 San Roman (Monastrell *), Am\u00e9lie Darvas (Aponem*), Najat Kaanache (Nur Restaurant), Christophe Hay (La Maison d'\u00e0 cot\u00e9 **) and Carme Ruscalleda (Sant Pau T\u00f2quio*** - Moments **).<\/strong>among many others.<\/p>\n<p>For its part, the <strong>ForumLab Barcelona Sustainable Food<\/strong> has offered, with the collaboration of Barcelona City Council, numerous sessions aimed at proposing<strong> sustainable management solutions<\/strong> restaurateurs and hoteliers, as well as <strong>good environmental practices<\/strong>s in the production and marketing of food and beverages.<\/p>\n<p class=\"p_middle_title\">Acknowledgements<\/p>\n<p>Gastronomic Forum Barcelona has awarded several<strong> awards and<\/strong> relevant events<strong> competitions<\/strong> for the sector, including the <strong>Best Chef 2021<\/strong> which has been awarded to the chef<strong> Joseba Cruz, of the restaurant Le Clandestin (Nav\u00e0s)<\/strong>who has also been acknowledged for his commitment to sustainability; the <strong>Innoforum Awards<\/strong> which have highlighted the most innovative products of the<strong> foodservice industry, food craftsmanship and sustainability<\/strong>and finally the<strong> Josep Mercader Awards<\/strong> have distinguished the <strong>best professional careers in the kitchen, dining room, oenology, gastronomic dissemination, trade and sustainable restaurant.<\/strong><\/p>\n<p>As for baking, <strong>pastry chefs Yan Duytsche of the pastry shop Dol\u00e7 Par Yann Duytshche in Sant Cugat del Vall\u00e8s (Barcelona) and Rafael Aguilera of the pastry shops Cal Jan in Torredembarra and Tarragona.<\/strong> have proclaimed themselves <strong>winners of the VI Contest for the Best Artisan Panettone in Spain 2021,<\/strong> which organises the<strong> Escuela de Pasteler\u00eda del Gremio de Barcelona (EPGB).<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>El chef Joan Roca (El Celler de Can Roca) ha clausurado Gastronomic Forum Barcelona con una sesi\u00f3n sobre los valores de la sostenibilidad en su&#8230;<\/p>","protected":false},"author":0,"featured_media":8799,"comment_status":"","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[173],"tags":[],"class_list":{"0":"post-8798","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-noticias"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/fos.consulting\/wp-content\/uploads\/2021\/10\/01_img_3879-46893-Vm5OE3.jpeg?fit=800%2C531&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pfY7gm-2hU","_links":{"self":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts\/8798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/comments?post=8798"}],"version-history":[{"count":0,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts\/8798\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/media\/8799"}],"wp:attachment":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/media?parent=8798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/categories?post=8798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/tags?post=8798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}