Mercabarna Summer Course 2026 | Gastronomy with Impact: From Product to Storytelling with Real Value
June 29th and 30th 2026
9:00am to 2:00pm | 8:00am to 5:00pm
Image
A free, intensive, on-site summer course promoted by Mercabarna and CETT-UB, focused on how to build meaningful gastronomic concepts by integrating sustainability, product, innovation, and communication to generate real value.
Course objective
To provide a practical and cross-disciplinary perspective on how gastronomy can create real impact, helping participants design coherent, identity-driven concepts through decisions related to product, sustainability, nutrition, and storytelling.
Who can enroll?
Professionals in gastronomy and food service, students, entrepreneurs, and profiles linked to the food sector who want to update their knowledge and gain practical tools for their projects.
Notice this course will be taught in Catalan and Spanish.
Price
Free enrolment
What you will learn
- How to build a meaningful gastronomic concept based on sustainability, local sourcing, and nutrition.
- How to make culinary decisions with social, environmental, and economic impact.
- How to turn products into value-driven gastronomic experiences.
- How to develop authentic and distinctive gastronomic storytelling.
- Key industry trends: innovation, food communication, and consumer engagement.
- Hands-on learning through talks, round tables, workshops, and a visit to Mercabarna.