Post by account_disabled on Feb 25, 2024 5:15:40 GMT
This international meeting will focus on the transformation of restaurants with sustainability criteria and the most innovative and viable practices of the circular economy. In the final stretch of the World Capital of Sustainable Food in 2021(*), Barcelona hosts the I International Congress of Circular Economy and Restaurants, which will be held on November 10, organized by the Sustainable Restaurants Foundation with the collaboration of the City Council from Barcelona. This meeting, which will take place at the Cibernàrium hich will bring together (in a hybrid format, in person and online) numerous national and international experts, academics and professionals, from different parts of Europe and Latin America, was created with the aim of sharing new proposals and solutions that allow us to continue advancing in the necessary transition towards more sustainable agri-food systems and how these new systems affect restoration.
The most innovative practices of current restoration with respect to sustainability and the circular economy will be present in this First Congress that projects Barcelona on an international and avant-garde horizon, around three fundamental areas of debate: 1. The importance of purchasing food produced regeneratively and locally. Through “REGENERATIVE AGRICULTURE” significant advantages are obtained in the supplies of raw materials to restaurants. This is what some of the speakers who will participate in the debate are doing: Lena Friblick (Botildenborg) in Malmo, Sweden, member of the Dèlice Network, the network of America Cell Phone Number List professionals dedicated to obtaining expertise using “Food & Gastronomy” as a tool for development of its territory; in Ronde, Denmark, Morten Storm Overgaard and Rikke Heide Storm Overgaard (Restaurant Moment), awarded the Michelin Green Star as one of the most sustainable restaurants; together with Pepe Raventós, viticulturist and general director of Raventós i Blanc; and Jordi Castán, from Casa Amàlia, which practices a supply policy from regenerative agriculture and livestock.
Make the most of food, promoting “WASTE AS A RESOURCE”. The focus will be on the analysis of the evolution of the concept “Waste as a resource” seen from various prisms, such as its treatment in the kitchen, living room, in both and the destination with revaluation or redistribution, among other issues. Thus, food products are transformed into organic fertilizers, biomaterials, medicines or bioenergy. Among the international speakers, Erik Anderson stands out, who will bring the experience of the Spill restaurant, from Malmö, Sweden, specialized in making menus every day from the surplus products provided by the supermarkets in that city; Gustavo Pérez Berlanga, who has successfully implemented social responsibility and sustainability initiatives as director of Social Responsibility at Grupo Restaurantero Gigante, in Mexico, benefiting thousands of people throughout the country; and Constance Lambert, from Winnow, who will share the latest technology for waste management in restaurants.
The most innovative practices of current restoration with respect to sustainability and the circular economy will be present in this First Congress that projects Barcelona on an international and avant-garde horizon, around three fundamental areas of debate: 1. The importance of purchasing food produced regeneratively and locally. Through “REGENERATIVE AGRICULTURE” significant advantages are obtained in the supplies of raw materials to restaurants. This is what some of the speakers who will participate in the debate are doing: Lena Friblick (Botildenborg) in Malmo, Sweden, member of the Dèlice Network, the network of America Cell Phone Number List professionals dedicated to obtaining expertise using “Food & Gastronomy” as a tool for development of its territory; in Ronde, Denmark, Morten Storm Overgaard and Rikke Heide Storm Overgaard (Restaurant Moment), awarded the Michelin Green Star as one of the most sustainable restaurants; together with Pepe Raventós, viticulturist and general director of Raventós i Blanc; and Jordi Castán, from Casa Amàlia, which practices a supply policy from regenerative agriculture and livestock.
Make the most of food, promoting “WASTE AS A RESOURCE”. The focus will be on the analysis of the evolution of the concept “Waste as a resource” seen from various prisms, such as its treatment in the kitchen, living room, in both and the destination with revaluation or redistribution, among other issues. Thus, food products are transformed into organic fertilizers, biomaterials, medicines or bioenergy. Among the international speakers, Erik Anderson stands out, who will bring the experience of the Spill restaurant, from Malmö, Sweden, specialized in making menus every day from the surplus products provided by the supermarkets in that city; Gustavo Pérez Berlanga, who has successfully implemented social responsibility and sustainability initiatives as director of Social Responsibility at Grupo Restaurantero Gigante, in Mexico, benefiting thousands of people throughout the country; and Constance Lambert, from Winnow, who will share the latest technology for waste management in restaurants.