Generation 90, the materialisation of a change of cycle
Bringing the countryside closer to the city, the agricultural parks in the month
The restaurant in the clouds. Digital transformation, more than a tool
Where is Catalan cuisine heading?
ocial commitment and ethical values, inescapable ingredients of the 21st century
Climate change and its effects on biodiversity and gastronomy
Local Catalan cuisine
Projects that transform the world
Selling time and caring for people
Sustainable fisheries: a necessary challenge for modern gastronomy
The generational handover
Passion for authentic pizza
#Pizza
Mirazur R&D, a fundamental pillar of innovation
Generation 90, the future is here
Eight names and eight dishes of contemporary Catalan cuisine (1)
Barcelona on your plate! A city to eat it up
hind Artificial Intelligence, knowledge or barbarism?
Eight names and eight dishes of contemporary Catalan cuisine (2)
stainable restoration: closing circles
Pulses, new vegetable proteins and their use in mass catering
Responsible cooking, from farm to fork with bonÀrea
#Sponsored session
Innovación y sostenibilidad en el diseño de menús para el futuro del foodservice
From soil to pizza
#Pizza
Twenty years of Catalan cuisine in Barcelona
Farm FabLab
The sustainable restoration that resists in the centre of Barcelona
The haute cuisine restaurant of the future
The food design book
Today’s bakery through the eyes of young bakers
Pizza: from global dish to territorial dish
From the country to the plate to the new turkish cuisine
Plant-Forward and Zero Waste Menus: the future of catering
Inclusive food: food as a tool of social inclusion
Future Restaurant II / Digital Fabrication
Strategy in the kitchen: the versatility of olive oil as a gastronomic transformer