Room: Salón Blanco
Towards sustainable gastronomy: innovation and collaboration in action
On 22 November, the 12th edition of the Sustainability Day was held, a face-to-face event that aims to raise and discuss the main problems and solutions of the food system that we must face in society.
The conference brought together different profiles of the sector, who, through various presentations and round tables, addressed the potential of new forms of collaboration to promote innovation, participation and the creation of synergies between agents to move towards a more sustainable gastronomy.
