Food and sustainability: a culinary, academic and social perspective
Institucional The sessions "Food and sustainability: a culinary, academic and social perspective" , organized by the UB and the City Council of Santa Coloma de Gramenet, will take place on October 8 and 9 as part of the activities of Barcelona World Capital of Sustainable Food 2021. The Food and Nutrition Torribera Campus will hold the sessions on the first day, with experts from the academic, restaurant business and social tissue fields. The rector, Joan Guàrdia, and the mayor, Núria Parlón, will open these sessions. One of the first conferences, "Alimentació i sostenibilitat a la cuina", will be given by Víctor Quintillà and Mar Gómez, chef and sommelier, respectively, o the restaurant Lluerna, from Santa Coloma, with a Michelin star and a green star, awards to the culinary excellence and commitment to sustainability in the gastronomic field. Victor Quitillà is also an adjunct lecturer of the UB and teaches in the Torribera Food and Nutrition Campus. On the same day, the research and innovation on food and sustainability carried out in the Food and Nutrition Torribera Campus of the UB star in the conference by Carmen Vidal Carou, professor of Nutrition and Bromatology, who will talk about dietetic trends from the people's and planet's health perspective. A roundtable with young researchers will treat topics related to the reuse of food subproducts, bioactive elements in ecologic food and the rhythms of the planet in a health and sustainable diet.
