Catalan Cuisine and Health

The 19th Gastronomic Gathering of CETT-UB focused on the relationship between Catalan cuisine, health, and sustainability, exploring how this tradition can adapt to today’s dietary and healthy living needs.

Featured speakers included chef Carme Ruscalleda, who emphasized the importance of creating visually appealing yet healthy dishes, and nutritionist Natalia Toro (Campus Torribera), who warned about additives and advocated for Mediterranean products.

Health professionals such as Dr. Teresa Garriga Baraut, Dr. Raquel Nogués, and Dr. Dídac Mauricio also participated, providing perspectives on nutrition and well-being.

The event was part of “Catalonia, World Region of Gastronomy 2025” and included round tables to foster interdisciplinary debate.

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Artificial Intelligence in Gastronomy

The constant evolution of technology has transformed countless aspects of our daily lives, and gastronomy is no exception. At the heart of this culinary revolution, artificial intelligence (AI) stands as a disruptive force redefining how we grow, preserve, prepare, and enjoy food. With the aim of delving into this fascinating intersection of culinary tradition and technological innovation, we are pleased to present the conference "Artificial Intelligence in Gastronomy: Exploring the Impact on the Future of Gastronomy."

The conference seeks to open a discussion on AI as a tool that can contribute to the efficiency of gastronomy, from agri-food production and industry to restaurants and tourism experiences, showcasing existing applications and future possibilities.

The conference not only aims to address the influence of AI on gastronomy but also to discuss its comprehensive impact on the agri-food sector. From cultivation to the diner's table, artificial intelligence has unleashed a wave of revolutionary change. Advanced algorithms and data-driven solutions are transforming agriculture, optimizing crop yields, and improving supply chain efficiency.

From the field to the table, from restaurant creation to culinary tourism experiences, artificial intelligence is paving the way for a new chapter in the history of food.

A feast of technological knowledge and culinary delights.

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Sustainable Creativity: A Key Element in Catalonia's Gastronomic Tourism Model

The social recognition of culinary excellence, local gastronomy, and the culture and traditions of the region, all within a sustainable framework, results in a gastronomic tourism model where the offerings go hand in hand with the authenticity of the area, coherence, and creativity. This model provides experiences that generate meaningful moments and serve to promote and showcase tourist destinations where gastronomy is a defining characteristic.

In 2015, the United Nations adopted 17 Sustainable Development Goals as part of the 2030 Agenda to promote the sustainable development of our planet. We are now halfway to the deadline, and the restaurant industry is no exception.

The importance of the restaurant sector as a key player, ambassador, and driver of change, seeking new methodologies to create more sustainable communities and supporting responsible production and consumption, among other initiatives, is undeniable. The restaurant industry has given way to the idea of ​​sustainable gastronomy as synonymous with a restaurant that considers the origin, the production process, the transformation, how all the products involved in the creation and service of the culinary offerings reach markets and restaurants, and the impact this has on our local and international customers.

Given the diverse realities present in the sector, it is necessary to find a common tool that allows us to break with the taboos that say there is only one way to do things, and above all, creativity emerges as a tool to contribute to sustainability in the gastronomic sector, not only as an innate ability but as the sum of human ambition and perseverance in achieving set goals.

The 17th Gastronomic Meeting aims to discuss the use of creativity as a fundamental tool to adapt to new needs and solve common problems we encounter today, with a forward-looking perspective that leads to providing stimulating proposals connected with the territory and its tourism development, and how gastronomy can be the strategic link to consolidate the positioning of the province of Barcelona in this field.

Gastronomy, Territory, and Tourism: An Approach from Innovation and Humanism

The 16th edition of the CETT Gastronomic Meeting focused on sustainable development, considering its environmental, sociocultural, and economic dimensions. The aim of this event was to open the debate and strengthen a holistic understanding of gastronomy, where the promotion of innovation and humanism are key pillars.

The meeting also explored the relationships between the primary sector, the territory, and economic activities such as tourism and restaurants, as tools for strengthening the interconnections within the gastronomic ecosystem. Furthermore, projects and best practices in sustainable gastronomic development and innovation were presented.

Experts agree that the transformation of gastronomy towards sustainability is inevitable.

Gastronomy faces a major challenge in the coming years: adapting to sustainability. Because gastronomy is deeply intertwined with sustainability! What should gastronomy look like in a sustainable environment? We need a new, integrated vision that improves gastronomic businesses by adapting them to sustainable development parameters with a focus on circularity, inclusivity, and accessibility. This will allow us to reduce food waste and offer an inclusive range of options through the introduction of systems and processes that minimize environmental impact.

We discussed all of this at the 15th CETT Gastronomic Meeting.

The Importance of the Senses and the Mind in Gastronomy: The Focus of the 14th Trobada Gastronòmica

The 14th edition of the Trobada Gastronòmica, organized by CETT, a center for tourism, hospitality, and gastronomy, coincided with the university center's 50th anniversary celebration. It brought together experts from the gastronomy sector to share their knowledge and perspectives on creating a universe of experiences for diners. The discussion centered on the gastronomic experience and the role of innovation, perception, art, and sensory stimulation.

Michelin-starred chefs champion Catalan culture and cuisine in haute cuisine

Renowned restaurateurs such as Marc Gascons, Fina Puigdevall, Sergi de Meià, and Nandu Jubany, among others, discussed topics such as local produce, craftsmanship, and the challenge of innovation during the 13th CETT Gastronomic Meeting.

Culinary celebrities and 37 Michelin-starred chefs gather at the CETT-UB Campus

This three-day event features a variety of activities and presentations designed to bring gastronomy closer to students of the Bachelor's Degree in Culinary and Gastronomic Sciences and to students in Vocational Training programs. The event allows students to have direct contact with professionals and experts in the sector, connecting them to the realities of professional gastronomy in a dynamic and educational environment.

Opening of Restaurant GAIG - 1* Michelin - Carles Gaig

BALFEGÓ

Carles Gaig

Collverd

Formatges Betara

Mas Gourmet

Salgot

inaguracio

Quality and Innovation at the 8th CETT Gastronomic Meeting

The 8th CETT Gastronomic Meeting brought together leading professionals in the sector, such as Mario Sandoval (chef of the Michelin-starred Coque Restaurant), Jordi Roca (pastry chef of the three-Michelin-starred Celler de Can Roca), and Javier de las Muelas (founder of the Dry Martini cocktail bar), who shared their knowledge and experiences with more than 500 students from the center. Carles Gaig, a Michelin-starred chef and the event's patron, opened the day with a lecture focused on the importance of teamwork, the role of front-of-house service, and business management, emphasizing that "without management, there is no restaurant." He also highlighted the relevance of traditional Catalan cuisine and its connection to haute cuisine. The event took place at the CETT School of Hospitality and saw broad participation from students and professionals in the sector.

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