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Gastronomy

Regenerative economy, green Michelin stars, local foods… an endless number of strategies are being implemented in the gastronomic industry to reduce the sector’s impact on the planet.

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Cenador de Amós: Jesús Sánchez’s call to traditional and seasonal cuisine#EARTHGastronomyInterviews

Cenador de Amós: Jesús Sánchez’s call to traditional and seasonal cuisine

Österreich Werbung-Jörg Lehmann3
Michelin Guide Austria: green stars rethink high cuisine#EARTHGastronomy

Michelin Guide Austria: green stars rethink high cuisine

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Mina Restaurant, a modern Italian tavern in the heart of Barcelona promoted by Lavazza#PEOPLEGastronomy

Mina Restaurant, a modern Italian tavern in the heart of Barcelona promoted by Lavazza

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Mr Porter Barcelona cheers to women’s literature at its cocktails#EARTHGastronomy

Mr Porter Barcelona cheers to women’s literature at its cocktails

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GastroFest Km0 returns with local gastronomy and sustainable conscience#EARTHGastronomy

GastroFest Km0 returns with local gastronomy and sustainable conscience

Restaurante Imprevisto Barcelona Magazine Horse
Imprevisto: a restaurant that bets on surprise and local produce#EARTHGastronomy

Imprevisto: a restaurant that bets on surprise and local produce

Fadi Kattan, a Palestinian chef promoting his country’s food culture#CULTURE#PEOPLEGastronomy

Fadi Kattan, a Palestinian chef promoting his country’s food culture

Joan-Roca-El-Celler-de-Can-Roca-Magazine-Horse-low
Joan Roca: ‘Sustainability should be the first criterion for awarding Michelin stars’#EARTHGastronomyInterviews

Joan Roca: ‘Sustainability should be the first criterion for awarding Michelin stars’

Felipe Turell
Felipe Turell, from Tramo: ‘What is common to all our projects is the system of thinking’#EARTH#PEOPLEGastronomy

Felipe Turell, from Tramo: ‘What is common to all our projects is the system of thinking’

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