Ready to make food choices that are good for you and the planet?

Session on how fermentation and traditional preservation knowledge can cut waste and build resilient food futures. In English, part of EDIBLE: Food + Design Confluence 2026.

A culinary exploration and tasting with chefs and food experts on climate-conscious cooking, ingredients and waste. In English, part of EDIBLE: Food + Design Confluence 2026.

A seven-course fine-dining menu built from stems, peels, roots and trimmings from daily hotel operations, with storytelling cards and a QR-code guide to zero-waste techniques.

Open to everyone, this intensive course teaches the foundations of plant-based cooking so participants can cook autonomously and creatively at home: vegetable cutting and cooking techniques, spreads, sauces, soups and purées, grains and starches, plant proteins, and plant-based pastry. The course is taught in French.

Second night of the seven-course zero-waste tasting menu, with the same climate-smart gastronomy and take-home tips.

Open to everyone, this intensive course teaches the foundations of plant-based cooking so participants can cook autonomously and creatively at home: vegetable cutting and cooking techniques, spreads, sauces, soups and purées, grains and starches, plant proteins, and plant-based pastry. The course is taught in French.

This activity is dedicated to the community of Sant Joan de Déu Creu dels Molers

Glean, Transform, and Create is a creative culinary workshop that invites participants to rescue food—which would otherwise go to waste—and collectively transform it into a delicious menu rich in colors, textures, and flavors. Through exploration, improvisation, and collaborative action, we will experiment with available ingredients to discover new culinary and creative possibilities, all while reflecting on our consumption habits, the value of food, and sustainable practices. It is an experience of gleaning, transforming, and creating that harnesses the kitchen in the service of imagination and caring for the planet, as part of the Cook4Climate campaign.

An evening on the link between food, territory and sustainability: four-hands menu of local, seasonal ingredients, with the stories and practices behind each dish.