Catalonia, European Region of Gastronomy 2016 - Project Report - Som ...
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Catalonia, European Region of Gastronomy 2016
Project Report
Contents
1. 2014-2015: Launch of the project ................................................................................. 4
1.1. Project leadership ........................................................................................................................... 5
1.2. General Council .............................................................................................................................. 5
1.3. Technical Committee ..................................................................................................................... 10
1.4. Board of experts ........................................................................................................................... 10
1.5. Calendar of events ........................................................................................................................ 10
2. Affiliates organisations ................................................................................................. 12
2.1. Affiliation criteria and documents ................................................................................................... 13
2.2. Communication with affiliated organisations .................................................................................. 14
2.3. Classification of affiliates ................................................................................................................ 14
3. 2016: Catalonia, European Region of Gastronomy ...................................................... 15
3.1. Information about the project and publicity .................................................................................... 17
3.2. Communication Plan ..................................................................................................................... 18
3.3. Management of social networks .................................................................................................... 19
3.4. Material produced ......................................................................................................................... 19
3.5. Website and social network data................................................................................................... 21
4. Summary of key activities ............................................................................................ 22
4.1. In Catalonia .................................................................................................................................. 23
4.1.1. Fairs, festivals and product shows ....................................................................................... 23
4.1.2. Gastronomic conferences and menus ................................................................................. 30
4.1.3. Green, organic, km 0 and farmers' markets ......................................................................... 33
4.1.4. Workshops and tasting sessions ........................................................................................ 34
4.1.5. Exhibitions and shows ........................................................................................................ 36
4.1.6. Wine and gastronomy experiences ...................................................................................... 38
4.1.7. Congresses, workshops, seminars and trade presentations ................................................ 40
4.1.8. Awards and competitions .................................................................................................... 47
4.1.9. Activity in the media............................................................................................................. 49
4.2. International markets ..................................................................................................................... 52
4.2.1. Measures to promote wine and gastronomy tourism ........................................................... 52
4.3.2. Measures to promote agri-food products ............................................................................ 57
5. Relations with other European Regions of Gastronomy................................................ 59
6. CREG'16 in the media.
Impact in the press (printed and digital) and in audiovisual media ................................. 63
7. Catalonia, European Region of Gastronomy 2016 closing ceremony ........................... 68
8. Epilogue ...................................................................................................................... 70
2
3
1 2014-2015 Launch of the project In June 2014, the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) invited the Government of Catalonia to attend a presentation by the European Region of Gastronomy Platform. The presentation took place at the EUHT in Sant Pol De Mar, where the Platform is coordinated and has its training centre. From the very start the initiative was considered very interesting and seen as having great potential for Catalonia, enabling it to position the country as a leading gastronomic destination. The Catalan Tourist Board and the Ministry of Agriculture, Livestock, Fisheries and Food (DARP) assumed the leadership of the initiative in Catalonia, while ensuring the involvement of other entities in the tourism and agri-food sectors. The leading position of Catalan cuisine But to what end? To promote Cata- objectives. The strategy was to promote in international gastronomy is well es- lan food products and gastronomy local produce, our cuisine and our region tablished. The fame of chefs like Carme as essential elements in the country's as keys to sustainable development. As Ruscalleda, Nandu Jubany, the Roca identity and a key factor in promoting part of the strategy, the slogan ‘We are brothers and the Adrià brothers is proof tourism while sharing knowledge with earth, we are sea, we are gastronomy’ that great projects are in progress in Cat- and learning from our partners in the was coined, a summary of Catalonia's alonia, so it was very logical to submit an project. true identity, the image we want to pro- application to the European Region of In March 2015 we started work on de- ject to the world and promote here Gastronomy. signing a strategy in line with these clear among the Catalans. 4
1.1. Project leadership To pursue these goals 11 focus areas were established:
The team promoting our candidature was led by 1. Feeding the planet
the Catalan Ministry of Agriculture, Livestock,
Fisheries, Food and Environment, now the Ministry
of Agriculture, Livestock, Fisheries and Food 2. Health
(DARP), and the Ministry of Enterprise and
Employment, currently the Ministry for Business 3. Education
and Knowledge, through the Catalan Tourist Board.
The members of the team promoting the candidature were as
4. Innovation
follows:
t Domènec Vila (Ministry of Agriculture, Livestock, Fisheries 5. Support for small and medium enterprises
and Food / Director General)
t Montse Domènech (Ministry of Agriculture, Livestock,
Fisheries and Food) 6. Links between town and country
t Mireia Medina (Ministry of Agriculture, Livestock, Fisheries
and Food / SDG)
t Patrick Torrent (ACT) 7. Sustainability
t Blanca Cros (ACT)
t Ramon Sentmartí (Technical coordination of CREG’16)
8. Globalisation
t Bernat Valls (Barcelona Provincial Council)
To be eligible for the European Region of Gastronomy award,
9. Diversity
Catalonia presented a bid in Portugal, focusing on three
key areas (product, territory and gastronomy), which are its dis-
tinguishing features and position its local agri-food products as a 10. Digital agenda (new technologies, social
unique aspect of the region and the basis for a cuisine that adds networks, etc.)
a special touch to our culture.
11. Cooperation with other European Regions
of Gastronomy
Although headed by the Government of Catalonia, the prepa-
ration of the candidature involved various other Catalan
organisations, agencies and individuals. This combined effort
was undoubtedly a key factor in the success of the application.
APPENDIX 1. Press release and candidacy
document
Product
D I V E R S I T Y
I D E N T I T Y
Gastronomy Territory
The candidacy was based on two main objectives.
1. To foster a strategy of cooperation throughout the sector
with a common goal: to join forces to promote the wealth,
1.2. General Council
local ingredients and unique features of Catalan gastron-
omy.
2. To promote an exchange of knowledge and experience The team promoting our candidature was responsible not only
with other European regions regarding the importance of for coordination and assessment but also for the creation of a
gastronomy in the broadest sense, including health, iden- General Council formed by different parties related to gas-
tity, sustainability and regional development. tronomy in Catalonia. These are as follows:
5
Name Company / Entity Maria Abellanet CETT-UNIVERSITY OF BARCELONA / SCHOOL OF TOURISM, HOSPITALITY AND GASTRONOMY Juli Alegre TERRES LLEIDA TOURIST BOARD Antoni Alemany CLUB DE TAST SITGES Montse Alonso MAHALA COMUNICACIÓN Y RELACIONES PÚBLICAS Josep Ametller GRUP GASTRONÒMIC DEL PLA DE L’ESTANY Marta Amorós CATALONIA GOURMET CLUSTER Pau Arenós MEDIA / EL PERIÓDICO DE CATALUNYA Rosalba Arrufat PRODECA Pepa Aymamí FOUNDATION OF THE CATALAN INSTITUTE FOR CUISINE AND GASTRONOMIC CULTURE (FICCG) Manuel F. Barroso EHTB / BARCELONA SCHOOL OF HOSPITALITY AND TOURISM Josep Batet MIGUEL TORRES, SA Rosa Bel TOP GASTRONOMIA Montse Benedé FOGONS DE LA VALL DE RIBES Eugènia Bieto ESADE Andreu Bruch ACTLC / CATALAN ASSOCIATION FOR LEISURE AND CULTURE Francesc Bueno TARRAGONA PROVINCIAL COUNCIL Anna Busom MINISTRY OF CULTURE Carles Calsina CUINA VALLÈS Ignasi Camps OSONA CUINA Antoni Sala OSONA CUINA Anna Canal ALIMENTARIA Gregori Canalias EHT / LLEIDA SCHOOL OF HOSPITALITY AND TOURISM Enric Canut FOOD ARTISANS OF CATALONIA Jordi Capdevila ASSOCIACIÓ DE PRODUCTORS DE VENDA DE PROXIMITAT Jordi Carnés William BARCELONA TURISME Manel Casanovas BARCELONA TURISME Josep Casas CATALAN ACADEMY OF GASTRONOMY AND NUTRITION Marta Casas COSTA BRAVA GIRONA TOURISM BOARD Josep Castellarnau LA XICOIA Cristina Caules CODORNÍU RAVENTÓS Josep Codina ESCOLA JOVIAT Tana Collados MEDIA / CORPORACIÓ CATALANA DE MITJANS AUDIOVISUALS David Coloma CUINA VOLCÀNICA Dèlia Colomer Ministry of Agriculture, Livestock, Fisheries and Food (DARP) Jesús Contreras UNIVERSITY OF BARCELONA ODELA Sergi Cortés MEDIA / CUPATGES Núria Costa MUNICIPAL INSTITUTE OF BARCELONA MARKETS Gerard Costa ESADE Blanca Cros ACT Antoni Cruces FIVIN / WINE AND NUTRITION RESEARCH FOUNDATION Anna Cuadrat COSTA BRAVA GIRONA TOURISM BOARD 6
Name Company / Entity
Glòria Cugat Pujol MINISTRY OF AGRICULTURE, LIVESTOCK, FISHERIES AND FOOD / SDG
Diane Dodd IGCAT
Josep Dolcet FOOD ARTISANS OF CATALONIA
Montserrat Domènech Ministry of Agriculture, Livestock, Fisheries and Food (DARP)
José A. Donaire UNIVERSITY OF GIRONA
Gustavo Duch SOBIRANIA ALIMENTÀRIA
Xavier Espasa ACT
Josep Espluga UAB / AUTONOMOUS UNIVERSITY OF BARCELONA, DEPARTMENT OF SOCIOLOGY
Dolors Etxalar TREMP TOWN COUNCIL
Montserrat Farell UAB SCHOOL OF TOURISM
Marta Farrero TARRAGONA PROVINCIAL COUNCIL
FEDERACIÓ CATALANA DOP-IGP / FEDERACIÓ CATALANA DE PRODUCTORS
Anna Farrús
D’ALIMENTS DE QUALITAT
Nan Ferreres CETT-UNIVERSITY OF BARCELONA / SCHOOL OF TOURISM, HOSPITALITY AND GASTRONOMY
Agustí Fonts IRTA
Robert García SANT POL DE MAR TOWN COUNCIL
Joana García ROVIRA I VIRGILI UNIVERSITY
Salvador García-Arbós MEDIA / EL PUNT AVUI
Montserrat Garrido SANT POL DE MAR TOWN COUNCIL
Susana Gibert ALIMENTARIA / BARCELONA DEGUSTA
Rafael Gimena DOSSIER EUROPA
Joan Girona MINISTRY OF AGRICULTURE, LIVESTOCK, FISHERIES AND FOOD / DIRECTOR GENERAL
José Ignacio
ESHOB
Gorostiaga
Santi Hausmann OSONA CUINA
José Hernández García UNIVERSITY SCHOOL OF HOSPITALITY & TOURISM SANT POL DE MAR
Mario Herreros SLOW FOOD BARCELONA
May Hofmann ESCOLA HOFMANN
Martí Huget ACREFA / CATALAN ASSOCIATION OF LIVESTOCK FARMERS AND ARTISAN CHEESE PRODUCERS
Jordi Jacas JOVES CUINERS
Jordi Jardí CAMBRILS SCHOOL OF HOSPITALITY AND TOURISM
Cristina Jolonch MEDIA / LA VANGUARDIA
Jaume León LLEIDA I TU
Manel Llaras CATALAN FEDERATION OF ASSOCIATIONS OF BAKERS' GUILDS
Ricard Josep CATALAN FEDERATION OF BUTCHERS AND CHARCUTIERS
Judit Lloberol CUINA DE L’EMPORDANET
Marisa López BARCELONA TURISME
Cristina Madruga CONSELH GENERAU D’ARAN
Joaquim Majó UNIVERSITY OF GIRONA
Imma Malet Ministry of Agriculture, Livestock, Fisheries and Food
Eva Martínez CUINES DE LA VALL DE CAMPRODON
Toni Massanés THE ALÍCIA FOUNDATION
7
Name Company / Entity
Juan Carlos Matamala UB - ODELA
Mireia Medina MINISTRY OF AGRICULTURE, LIVESTOCK, FISHERIES AND FOOD / SDG
Francesc Xavier Medina OPEN UNIVERSITY OF CATALONIA
Guillem Miralles BARCELONA PROVINCIAL COUNCIL
Elies Miró FOOD ARTISANS OF CATALONIA
Ramon Moreno UNIVERSITY OF GIRONA
Pere Nin CUINA PIRINENCA DE CERDANYA
Pep Nogué CUINERS
Beatriz Nubiola ACT
Pep Palau BARCELONA FÒRUM GASTRONOMIC
Alexandra Palomo BARCELONA HOTELS GUILD
Carme Paterna UB - FOOD AND NUTRITION CAMPUS
Santi Ponce UVIC / CENTRAL UNIVERSITY OF CATALONIA
Rosalia Pont ACT
Ariadna Puig ECOMUSEU DEL BLAT
M. Àngels Pujals UB - ODELA
Blanca Raindó MEDITERRANEAN DIET FOUNDATION
Ramón Ramos COSTA BRAVA GIRONA TOURISM BOARD
Antonio J. Ramos UNIVERSITY OF LLEIDA / FOOD TECHNOLOGY
Tomás Ramos UB - FOOD AND NUTRITION CAMPUS
Joan Ras CATALAN ACADEMY OF GASTRONOMY AND NUTRITION
Jordi Redón Martínez PRODECA
Lourdes Reig UPC - CASTELLDEFELS FOOD AND NUTRITION CAMPUS
Joan Reñé LLEIDA PROVINCIAL COUNCIL
Joan Ribas UB - ODELA
Ariadna Ribas ACT
Gabriela Rivieccio BARCELONA TURISME
Joan Roca CUINERS
Juanjo Roda JOAQUIM BAU INSTITUTE
Manel Roig VIA MAGNA INTERNATIONAL SCHOOL OF HOSPITALITY AND TOURISM
Danielle Rossi SLOW FOOD CATALUNYA
Carme Rubió DGT
Màrius Rubiralta UB - FOOD AND NUTRITION CAMPUS
Carme Ruscalleda CUINERS
Valentí Sallas
MINISTRY OF CULTURE
Campmany
Martí Sabrià LA CUINA DE L’EMPORDANET
Jaume Salvat ROVIRA I VIRGILI UNIVERSITY
Josepa Sánchez NOGUERA CUINA
Ricard Santomà RAMON LLULL UNIVERSITY
Isabel Casalí OSOSA SCHOOL OF HOSPITALITY
8
Name Company / Entity
Jordi Secall ACT
Miquel Sen MEDIA / EL PERIÓDICO DE CATALUNYA
Ramon Sentmartí PRODECA
Lluís Serra UNIVERSITY SCHOOL OF HOSPITALITY & TOURISM SANT POL DE MAR
Ferran Sogorb EHTB / BARCELONA SCHOOL OF HOSPITALITY AND TOURISM
Montserrat Solé ACT
Miquel Soria CUINES DEL VENDRELL
Albert Sorribas UNIVERSITY OF LLEIDA
Josep Sucarrats MEDIA / CUINA
Pere Tàpias MEDIA / CATALUNYA RÀDIO
Belén Tascón DIRECTORATE GENERAL FOR INDUSTRY
Joan Tibau IRTA
Jordi Torrades MUNICIPAL INSTITUTE OF BARCELONA MARKETS
Roser Torras GSR GROUP
Patrick Torrent ACT
Jordi Tresserras UB - ODELA
Carles Tubert LA CUINA DEL VENT
Catiana Tur ACAVE / CATALAN ASSOCIATION OF SPECIALIST TRAVEL AGENCIES
Domingo Valiente MEDITERRANEAN DIET FOUNDATION
Núria Vallès CCPAE / CATALAN COUNCIL OF ORGANIC PRODUCTION
Toni Vallory GIRONA BONS FOGONS
Josep A. Valls ALIMENTARIA EXHIBITIONS
Anna Vendrell COSTA BRAVA GIRONA TOURISM BOARD
Francesc Vila BARCELONA PROVINCIAL COUNCIL
Jordi Villà UVIC / CENTRAL UNIVERSITY OF CATALONIA
Montse Viló CONSELH GENERAU D’ARAN
Jaume von Arend BARCELONA FÒRUM GASTRONOMIC
EHAE / ALT EMPORDÀ SCHOOL OF HOSPITALITY
EHTG / GIRONA SCHOOL OF HOSPITALITY AND TOURISM
SHE FOUNDATION
OSONA TERRA
GIRONA PROVINCIAL COUNCIL
9
The General Council met on three occasions: before, during
and at the end of the project. The meetings took place on 5
May 2015, at the Ministry of Agriculture, Livestock, Fisheries
and Food (DARP); on 16 November 2015, during the Fòrum
Gastronòmic in Girona, and on 12 April 2017, in the DARP
Auditorium. The last meeting was also attended by Meritxell
Serret, Minister for Agriculture, Livestock, Fisheries and Food,
and Jordi Baiget, Minister for Business and Knowledge, who
wished to thank the Council personally for their hard work and
support throughout the process.
The date on which Catalonia officially received the award, to-
gether with the Minho region, was 2 July 2015. The European
Region of Gastronomy Platform confirmed its designation via
the IGCAT. In the case of Catalonia it was emphasised that
gastronomy is an important part of our heritage and that today
Catalan cuisine is at the forefront internationally. Catalonia aims
to promote its food products and cuisine as an integral part of
its cultural identity and a key factor in attracting tourists. The
strategy was to promote local produce, our cuisine and our re-
gion as keys to sustainable development. A further aim was to
share knowledge and learn from other partners in the project.
During the event, Carme Ruscalleda, chef and owner of the 1.4. Board of experts
Sant Pau restaurant in Sant Pol de Mar (Barcelona), was appoint-
The team promoting the project also set up a Board of Ex-
ed Ambassador for the project. Why? Because she is enthusiastic
perts, comprising leading figures from different sectors of
about the three ideas emphasised in the project, because she is
Catalan gastronomy, including industry, universities, business
convinced of this country's potential and because she is a staunch
and the media. The members of the Board were asked to lead
supporter of everything local in this country and abroad. One could
nine working sessions with a view to creating synergies be-
not imagine a better choice for our ambassador.
tween nine of these sectors in order to develop a Gastronomic
http://premsa.gencat.cat/pres_fsvp/AppJava/ Plan or white paper which could establish guidelines for fu-
notapremsavw/280099/ca/catalunya-declarada-regio- ture activities related to gastronomy organised in Catalonia. Its
europea-gastronomia-2016.do members were as follows:
APPENDIX 2. Securing the award t Maria Abellanet (CETT-UNIVERSITY OF BARCELONA /
SCHOOL OF TOURISM, HOSPITALITY AND GASTRONOMY)
1.3. Technical Committee t Jesús Contreras (UNIVERSITY OF BARCELONA-ODELA)
t Gerard Costa (ESADE)
Carme Ruscalleda became the project's visible face, but she t José Antonio Donaire (UNIVERSITY OF GIRONA). Re-
had the backing of many others who took care of the day-to-day placed by Silvia Aulet in the course of the year.
management of the project. This was the role of the Technical t Toni Massanés (THE ALÍCIA FOUNDATION)
Committee, a working group formed by representatives of the t Antonio J. Ramos (UNIVERSITY OF LLEIDA / FOOD
public bodies mentioned previously and by other private organ- TECHNOLOGY). Replaced by Inmaculada Viñas in the
isations which met each month. Its members were as follows: course of the year.
t Jaume Salvat (ROVIRA I VIRGILI UNIVERSITY)
t Mireia Medina (Ministry of Agriculture, Livestock, Fisheries
t Jordi Tresserras (UNIVERSITY OF BARCELONA - ODELA)
and Food)
t Tana Collados (CCMA)
t Imma Malet (Ministry of Agriculture, Livestock, Fisheries
and Food)
t Montserrat Domènech (Ministry of Agriculture, Livestock,
Fisheries and Food)
1.5. Calendar of events
t Maria Pilar Martí (Ministry of Agriculture, Livestock, Fish- On 17 November 2015 during the Fòrum Gastronòmic de
eries and Food) Girona, Catalonia, European Region of Gastronomy (CREG'16)
t Beatriz Nubiola (ACT) presented its calendar of activities for 2016, drawn up with the
t Ariadna Ribas (ACT) assistance of an expert committee of over 50 representatives
t Blanca Cros (ACT) from different sectors related to gastronomy in Catalonia.
t Raquel Carlús (ACT) It presented twelve months of activities designed to promote
t Ramon Sentmartí (technical coordinator) and raise awareness of gastronomy as one of Catalonia's dis-
t Blanca Gaig Mahala Comunicación tinguishing features and one of the key factors defining the
t Marta Alonso (Circle Line) country's identity as a tourist destination
10As stated in the candidature, the ACT declared 2016 the Year
of Gastronomy and Wine Tourism with a view to position-
ing gastronomy as one of Catalonia's distinguishing features
and one of the key factors defining the country's identity as a
tourist destination. The ACT presented a plan with over 150
activities which emphasised gastronomy as an aspect of the
country's identity, positioning Catalonia as a leading wine and
gastronomy destination in international markets and raising
awareness among the Catalan public of the enormous variety
and quality of the wine and gastronomy available to tourists in
Catalonia. Throughout the country great efforts were made to
publicise events organised to showcase our food and wine. A
Over 2 million euros were assigned to activities related to tour- good example is the large number of activities held throughout
ism which formed part of the Action Plan for CREG'16. the year in the Costa Brava – Pirineu de Girona area, high-
lighting the wine produced in the region with the Empordà
http://somgastronomia.cat/wp-content/uploads/bsk-pdf- designation of origin and the area's excellent traditional cui-
manager/ca_NP_CREG’16_presenta_el_pla_daccions_ sine, based on top quality produce and featuring dishes with a
del_2016.pdf character of their own, as attractions for tourists.
APPENDIX 3. Presentation of the calendar of events
for the project http://act.gencat.cat/anygastronomiaienoturisme2016/
APPENDIX 4. Year of Gastronomy and Wine Tourism
2016 Dossier
112 Affiliated organisations The inclusive spirit of CREG'16 promotes a desire to seek the support of specific organisations and stakeholders in Catalonia and foster a sense of ownership with regard to the programme, since without them it would not have been possible. 12
2.1. Affiliation criteria and documents
A document of affiliation was thus drawn up, inviting organisations who so wished to commit to the following:
t Linking all activities and events
planned for 2016 to CREG’16 when
this was possible.
t Publicising CREG'16 by using its
logo and referring to the website
and social networks (@SomGas-
tronomia #SomGastronomia) in all
activities related to the project.
t Contributing their expertise with a
view to ensuring that CREG'16 had
the greatest short-, medium- and
long-term impact.
For its part, CREG'16 was
committed to doing the
following:
t Keeping affiliates informed and in-
volving them in all activities and in-
itiatives undertaken as part of the
project that might be of interest to
them.
t Using CREG'16's channels of com-
munication to publicise the activi-
ties and initiatives proposed as part
of the project.
t Compiling all the proposals submit-
ted and giving them careful consid-
eration with a view to taking full ad-
vantage of the award and maximis-
ing recognition for Catalonia, Euro-
pean Region of Gastronomy 2016.
http://somgastronomia.cat/wp-content/
uploads/pdf/Doc_adhesio_CREG’1616_
Def.pdf
Material was submitted
via a dedicated
e-mail account (catalonia@
europeanregionofgastronomy.org).
Organisations that confirmed their partici-
pation were sent the project's official logo
with a document outlining criteria for its use
and a form for them to inform the manag-
ers of the European Region of Gastronomy
about activities related to wine and gastron-
omy that they planned to organise or take
part in during 2016. This information was
issued, following a previously established
schedule, via the project's publicity chan-
nels (websites and social networks).
APPENDIX 5. Affiliation
document, criteria for use of logo
and list of activities
132.2. Communication with affiliated organisations
In December 2015 on-line communications were sent to the organisations that had first expressed
an interest in taking part in the project. Different material was sent to different groups, as follows:
(1) Organisations whose affiliation had been processed but
which had not proposed any activities and with which there had 2.3. Classification
been no further contact. They were sent an introductory text
plus the activity form and the document detailing the use of the
of affiliates
Catalonia, European Region of Gastronomy 2016 logo, which
emphasised the importance of the brand and the aims of the
Requests for affiliation continued to arrive until
award programme. the official closing date of the project on 24 April
2017. The latest figure is 696 affiliates, listed
(2) Organisations which had requested further information and
with which there had been follow-up contact after their affili-
on the website www.somgastronomia.cat in the
ation. An introductory text was sent to them, plus the activity following categories:
form, the different formats of the official logo and the document
detaining its use. t Public administration
t Travel agencies and tourism services
(3) Other organisations A text was sent reconfirming their par-
t Accommodation
ticipation and asking them if there had been any changes in the
activities they had reported to us. Another activity form was at- t Associations
tached, together with the logos and instructions for their use. t Restaurants
t Communication and other
First communiqué in APPENDIX 5
t Agri-food companies
On 14 March 2016 a large-scale mailshot was sent to remind t Museums and education
people that we held this award and that we needed the support t Fairs and special events
of agents and organisations working in the Catalan agri-food
and gastronomy sectors. The number of affiliates to the European Region of
Gastronomy project in each category was as follows:
Second communiqué in APPENDIX 5
t Public administration: 114
On 18 April 2016 a third series of messages were sent, in this t Travel agencies and tourism services: 41
case addressed exclusively to restaurants, encouraging them
t Accommodation: 52
to take part in the ‘Som Gastronomia Menu’ project, an ini-
t Associations: 102
tiative intended to ensure that as many restaurants as possible
all over Catalonia would include a special menu designed to t Restaurants: 151
raise awareness of Catalan cuisine and local produce. The t Communication and other: 10
‘Som Gastronomia Menu’ had to comply with a series of re- t Agri-food companies: 187
quirements. t Museums and education: 27
Third communiqué in APPENDIX 5 t Fairs and special events: 11
143 2016: Catalonia European Region of Gastronomy In February 2016 there were significant changes in the CREG'16 technical team, for two reasons. Firstly, in response to the need to do as much as possible to raise awareness of the award and promote the activities related to wine and gastronomy that were being organised in Catalonia directly, on a local, almost individual level. Secondly, the project's technical coordinator, Ramon Sentmartí, was promoted, becoming Manager of the public company Promotora d’Exportacions Catalanes, SA (PRODECA). 15
Coordination of the project was
Carme Gasull
therefore entrusted to two journalists
Carme Gasull holds a degree in Information
and communicators specialising
Sciences from the Autonomous University of
in gastronomic matters who could Barcelona (1991-1996) and started work as
assume responsibility for these a journalist on the radio, moving into the field
of food and drink when she worked with gas-
two areas: Carme Gasull, who tronomy specialist Jordi Estadella. Co-founder
became technical coordinator of the blog Gastronomistas.com, where she
regularly writes articles, she contributes to var-
for Catalonia, European Region
ious traditional and on-line media, including
of Gastronomy, and Isabel the programme Àrtic on Betevé, and chairs
Acevedo, who became head of presentations and culinary demonstrations at
gastronomy fairs and conferences. She is the
the project's communication and author of Catalunya al paladar (Austral Me-
social networks, renamed ‘Som dia, 2004-Cossetània Edicions, 2006) and the
short story Petita història de la Festa de la
Gastronomia’ (We are gastronomy)
Ratafia (Editorial Mediterrània, 2016).
by the first communication team.
On 22 March 2016 the Government of Catalonia pledged full APPENDIX 7. Presentation of the Action Plan for
support for activities to promote Catalan cuisine as part of the Catalonia, European Region of Gastronomy 2016
Catalonia's year as European Region of Gastronomy 2016,
and urged all the organisations and government departments PDF
affected to take appropriate measures together with those re-
sponsible for raising awareness of the project among the public.
The agreement was implemented by the Ministry of Agriculture,
From June 17 to 19 one of the award's most successful activi-
Livestock, Fisheries and Food via the public company PRODE-
ties took place, with a very high level of participation: ‘Benvinguts a
CA and by the Ministry for Business and Knowledge, via the pagès’ (Welcome to the Farm), a project to highlight local products,
ACT. The aims of CREG'16 are completely in line with the Gov- allow people to see where and how the food reaching their tables is
ernment's objective of organising campaigns to promote quality produced and to visit farms and meet those working in agriculture
Catalan products with a view to highlighting not only the bene- and with livestock. A total of 225 restaurants took part in the scheme,
fits of the Mediterranean diet for health and the advantages of offering special ‘Welcome to the Farm’ menus using seasonal local
consuming local produce, with commercial distribution via spe- produce. It also involved some 230 providers of accommodation,
cialist shops, but also the importance of quality certification to who offered special weekend packages, and nearly 60 complemen-
differentiate our products. tary activities organised by various groups and associations.
http://premsa.gencat.cat/pres_fsvp/AppJava/
The event exceeded expectations, attracting over 12,500 visitors.
notapremsavw/291667/ca/govern-dona-suport-promocio-
In view of its success, further editions are planned, the second to
gastronomia-catalana-lany-catalunya-com-regio- be held from 3 to 5 June 2017.
europea-2016.do
APPENDIX 6. Press release and the Government http://premsa.gencat.cat/pres_fsvp/AppJava/
agreement to support the project notapremsavw/293640/ca/anulla-lanterior-aquest-cap-
setmana-tens-casa-pages-menys-30-minuts-teva-tensenyara-
In March the ACCIÓ agency, represented by Belén Tascón, be- com-i-on-fa-allo-menges.do
gan to attend the monthly meetings of the Technical Committee https://www.youtube.com/watch?v=lzGtWigMsko
with a view to working together on the project in general and with
a particular interest in positioning the Catalunya Gastronòmica APPENDIX 8. Press release for
brand abroad in order to facilitate the export of Catalan agri-food ‘Welcome to the Farm 2016’
products. On 20 June 2016, halfway through the award year, represent-
On 26 April 2016, during the Alimentaria International Food, atives of gastronomic publications were invited to a brunch at
Drink and Food Service Exhibition, which is held each year in one of the restaurants affiliated to the project so that they could
Barcelona, Meritxell Serret, Minister for Agriculture, Livestock, be informed about progress with the Action Plan for CREG'16.
Fisheries and Food, and Jordi Baiget, Minister for Business and The event was attended by Patrick Torrent, CEO of ACT, Carme
Knowledge, presented the programme of activities organised for Ruscalleda, ambassador for the project, and Carme Gasull, its
CREG’16. Chef Carme Ruscalleda and journalist Carme Gasull, technical coordinator, who discussed the results of activities held
the project's ambassador and coordinator respectively, also so far and expectations for those still to take place with the guests.
took part in the presentation. The fair also included a stand de- APPENDIX 9. Mid-point of the project: review and data
voted to the award, where cooking demonstrations were given,
to familiarise visitors from this country and abroad with Catalan PDF
products and cuisine, with tastings of dishes prepared by lead-
ing Catalan chefs.
16On Monday 24 October, as part of the Barcelona Fòrum
Gastronomic, a symposium was held on ‘The Gastro-
nomic Plan for Catalonia. Gastronomy under debate’,
with the participation of spokespersons for the nine areas of
work involved in the initiative. The session drew attention
to the future challenges for the Catalan agri-food and gas-
tronomy sector and new ideas were noted with a view to
continuing the debate, the final objective being to produce a
white paper which would provide guidelines in future years.
The promoters of Catalonia, European Region of Gastronomy
2016 gave a very positive assessment of the different work ses-
sions organised in connection with the Gastronomic Plan for
Catalonia. In view of their success similar meetings were con-
sidered a real possibility in the future.
PDF
APPENDIX 10. Symposium on ‘The Gastronomic
Plan for Catalonia. Gastronomy under debate’
3.1. Information about the
project and publicity
The first channels used to publicise Catalonia, Euro-
pean Region of Gastronomy 2016 were the website
portals of the institutions promoting the plan:
http://agricultura.gencat.cat/ca/inici/
http://www.catalunya.com/que-fer/tasta
In summer 2015 the first communication team working on
the project (Mahala Comunicación y Relaciones Públicas and
Cercle Line) set up three accounts on three social networks
(Facebook, Twitter and Instagram) using the name ‘Som Gas-
tronomia’, a short version of the slogan created to reinforce the
identity of Catalonia and the
17image it wished to project abroad and publicise them among Cata- t Highlighting the role of Carme Ruscalleda as the project’s
lans. The language used was always Catalan. ambassador to the media, promoting newsworthy events
In February 2016 the new technical team presented a Com- involving the chef (interviews, recipes, recommendations,
munication Plan to manage social networks, detailing the tasks etc.).
to be carried out by the end of the year.
t Coordination of newsworthy events related to the Euro-
pean Region of Gastronomy in social media according
3.2. Communication Plan to a social media plan aimed at raising awareness of the
award, increasing the number of followers on social net-
works and engaging the community.
The CREG’16 Communication Plan included
the following points: t Drawing up a Media Publicity Plan in accordance with the
investment determined by the Government of Catalonia,
t Support for newsworthy events already scheduled for in line with the objectives specified. Monitoring of activity
2016 as part of the European Region of Gastronomy pro- in the press, the media and social networks, with monthly
ject. reports.
t Coordination with the project’s Management Committee t Production of a new ‘Questions & Answers’ document or
and the General Council to identify newsworthy events. additions to the existing version and definition of messag-
es issued by spokespersons. This document would be
t Support for the organisation of activities carried out in
used as the basis for information given to the press.
2016 that required prior coordination and preparation (Al-
imentaria 2016, Mercat de Mercats, Fòrum Gastronòmic, t Training for spokespersons (prior to press conferences or
etc.) regarding relations with the media, bloggers, etc. media interviews) for organisations which request it.
t Drafting of press releases, press conferences and ongo- t Production of a monthly newsletter to be sent to affiliated
ing contact with journalists. organisations, potential affiliates and other organisations
t Tracking newsworthy events held by affiliated organisa- to publicise the activities included on the calendar.
tions with a view to drawing attention to them and raising
t A monthly communication to be sent to affiliated organ-
awareness of the project.
isations and potential affiliates reminding them about
t Support and assistance for affiliated organisations in their CREG’16, informing them about work done and encour-
dealings with the media. aging them to play an active part.
183.3. Management of social 3.4. Material produced
networks In view of the enthusiasm for the project among the
agri-food and gastronomy sectors in Catalonia and
The management of the #SomGastronomia considering the volume and diversity of the material
social networks included: sent to the e-mail address set up expressly for the
award, in April 2016 the new management team
t Management of profiles for the European Region of Gas-
tronomy on social networks (Facebook, Twitter and Insta- opened the Som Gastronomia portal to make all this
gram) with daily update of content. information as accessible as possible.
t Setting up activities to boost the project's presence on APPENDIX 11. Briefing on requirements for the
social networks, such as photography competitions, reci- creation of the www.somgastronomia.cat
pe competitions and so on.
The CREG’16 website (www.somgastronomia.cat) was set up in
t Persuading opinion leaders to follow the channels used three languages (Catalan, Spanish and English), showcasing all
by the project, to help expand the community. the information and material produced during the award year by
the Government of Catalonia and organisations affiliated to the
t Publication of graphic material for events (visits to winer-
project, further publicity being provided by social networks, both
ies, dinners and other outings related to wine and food)
those belonging to the project and others which were sympathet-
produced with opinion leaders (Instagramers, bloggers,
ic to it.
etc.) to raise the profile of the project's activities on social
networks. A press kit and a number of press releases were also pro-
duced in 2016, some drawn up directly by the management
t Contact with affiliated organisations which have a strong team and others by Government of Catalonia departments
presence on social networks to develop synergies for or external communication agencies, to ensure that specialist
jointly promoting the project (for example, chefs such as media in Catalonia were informed of the latest developments
Carles Gaig, Fina Puigdevall and Nandu Jubany). concerning the European Region of Gastronomy.
t Coordination with the channels of Catalunya Experience APPENDIX 12. Catalonia, European Region of
in Catalonia and the rest of Spain plus the markets where Gastronomy 2016 press kit
the ACT has offices. A monthly newsletter was also instituted, containing information on
t Coordination with the channels belonging to the Minis- events, awards and other activities linked to the project, and sent to
try of Agriculture, Livestock, Fisheries, Food and Environ- representatives of the Catalan agri-food, wine and gastronomy and
ment (DAAM). tourism sector. The first newsletter was sent out in May 2016 and the
last in April 2017.
t A detailed calendar of publications on social networks.
19APPENDIX 13. Monthly newsletters sent to the Catalan agri-food, wine and gastronomy and tourism sector During 2016 two videos were also made to publicise the work done by the Catalan agri-food, wine and gastrono- my sector. Action plan. Presented officially at a press conference in April during the Alimentaria International Food, Drink and Food Service Exhibition, the video summarises public and private activities related to food and wine organised in Catalonia dur- ing the year: traditional events, those introduced more recently and those expressly created for the award year. The video was originally recorded in Catalan and a second version was subse- quently made in English, with English subtitles. Both versions are available to the public and can be viewed on the project website: http://somgastronomia.cat/memoria-creg16/ http://somgastronomia.cat/wp-content/uploads/bsk-pdf- manager/ca_NdP_Alimentaria_13.pdf APPENDIX 14. Action Plan video for Catalonia, Euro- pean Region of Gastronomy 2016 In October, during the Fòrum Gastronòmic in Barcelona, the Gastronomic Plan for Catalonia was presented, giving a brief summary, with illustrations and contributions by experts in the sector, of the challenges facing Catalan gastronomy in the next few years. The contributions were compiled after a number of work sessions which linked gastronomy with the economy, innovation, tourism, training, nutrition, health and education, cultural identity and heritage, communication, local and regional development, and internationalisation. Following the screening of the video, the expert contributions were presented in greater detail to an audience of about a hundred, including chef Carme Ruscalleda, the project's ambassador, and Meritxell Serret, Minister for Agriculture, Livestock, Fisheries and Food, who put forward their own ideas on the subject in the closing session. http://somgastronomia.cat/wp-content/uploads/bsk-pdf-manager/ ca_NP_Presentacio_Pla_Gastronomia_CREG_V3_27.pdf APPENDIX 15. Gastronomic Plan for Catalonia video 20
3.5. Website and social network data
The website portals and social networks were key tools for maximising awareness of the activities
organised during CREG’16. The statistics and the level of public participation reflect the enthusiasm
sparked by the award, not only among professionals but also among a wider public.
WEBSITES
The publicity given to the European Re- Catalunya Experience
gion of Gastronomy by the Cuina and (comparison between January 2016
Somgastronomia.cat Descobrir communities deserves a spe- and January 2017)
(updated January 2017) cial mention. They designed and set up
a micro-website to promote the project, 2016
Page views: 57,674 constantly updating it and posting inter-
esting, visually attractive content. The Facebook: 715,740
Sessions: 11,521
micro-website was in operation from Instagram: 129,224
Users: 7,916 June to December 2016 and, among
other items, it hosted a competition to Twitter: 57,854
Average visit length: 2.50 minutes
choose the best dish in Catalan cuisine
Pages per session: 5.01 2017
(see page 54).
Percentage new sessions: 68.71% Facebook: 1,013,037
http://somgastronomia.cuina.cat/
Bounce rate: 18.52% (figures for June to December 2016) Instagram: 205,620
Catalunya.com/somgastronomia Page views: 90,486 Twitter: 61,925
(updated January 2017)
Sessions: 41,027
Agriculture
Page views: 122,868 Users: 35,905 (comparison between January 2016
Sessions: 83,915 Average visit length: 1.13 minutes and January 2017)
Users: 71,038 Bounce rate: 27.13% 2016
Average visit length: 1.08 minutes
Facebook: 2,755
SOCIAL NETWORKS
Pages per session: 1.46
Twitter: 7,879
Percentage new sessions: 78.26% Som Gastronomia Instagram: network not available
Bounce rate: 73.86% (comparison between January 2016
and January 2017) 2017
http://agricultura.gencat.cat
(updated January 2017) 2016 Facebook: 4,061
Page views: 2,511 Facebook: 6,869 Twitter: 10,465
Sessions: 4,410 Instagram: 555 Instagram: network not available
Users: no figures available Twitter: 800 (approximate figure) APPENDIX 16. Reports on ‘Som
Average visit length: 1.88 minutes
Gastronomia’ social networks
2017
Pages per session: no figures available
Facebook: 22,044
Percentage new sessions: no figures
available Instagram: 6,851
Bounce rate: 72.44% Twitter: 3,555
214
Summary of key activities
Around 500 diverse, wide-ranging activities related to Catalonia’s gastronomic products,
its cuisine and the region were organised as part of CREG’16. Each and every one of
these events, however small, is important, as they all contribute to enriching and raising
awareness of Catalonia’s cultural heritage.
The events organised by bodies affiliated to the project comprised:
Fairs, festivals and product shows ............................................................................................................ 94
Gastronomic conferences and menus .................................................................................................... 169
Green, organic, km 0 and farmers’ markets .............................................................................................. 14
Workshops and tasting sessions .............................................................................................................. 43
Exhibitions and shows .............................................................................................................................. 29
Wine and gastronomy experiences ........................................................................................................... 86
Congresses, workshops, seminars and trade presentations ....................................................................... 9
Awards and competitions ........................................................................................................................... 5
Other ........................................................................................................................................................ 22
Legend of focus areas:
European
Town/
Feeding the planet Education Support for SMEs Sustainability Diversity Regions of Health Innovation Globalisation Digital agenda
country
Gastronomy
22These are all listed in APPENDIX 25. Some Barcelona Beer Festival 2016
of the most representative activities, listed 4 to 6 March. Barcelona
by type, were: Focus area: diversity, globalisation
Organised by: Barcelona Beer Festival
The fifth edition of southern Europe’s most important craft beer
4.1 In Catalonia festival was held from 4 to 6 March 2016 in Barcelona’s Mar-
itime Museum, an 80-year-old institution devoted to maritime
matters and to the culture of exchange and discovery.
4.1.1. Fairs, festivals and Over three days the venue hosted a carefully selected range of
product shows new beers, special beers brewed for the festival, activities for
trade professionals and, as the highlight of the festival, the first
Barcelona Beer Challenge, with awards aimed at recognising,
La Candelera agricultural fair
certifying and publicising the quality of beers that meet the high-
5 to 7 February 2016 est standards.
Molins de Rei (Barcelona) The aim of the Barcelona Beer Festival is to introduce craft
beers to new consumers and present new developments in the
Focus area: diversity
sector to trade professionals. The aim of the Barcelona Beer
Organised by: Molins de Rei Town Council
Festival is to introduce craft beers to new consumers and pres-
Originally an agricultural and livestock fair dating back to 1852, ent new developments in the sector to trade professionals. The
new sectors of the economy have been incorporated into this idea is not to drink large quantities but to drink quality beers.
event over the years and it has adapted to new demands and Barcelona Beer Festival formed part of CREG’16, as its objec-
visitors’ needs. Declared a traditional festival of national inter- tive was to promote food products and gastronomy, positioning
est in 2002, it is regarded as a “fair of fairs” as it showcases a craft beers as an intrinsic feature of Catalan identity and pro-
wide range of sectors covering many aspects of the country’s moting them to key players in the tourism sector.
economy: agriculture, automobiles, trade, industry, flea markets,
collectors’ markets, food, wine, the arts, nature and new tech-
nologies.
The event includes many wine gastronomy activities including the
Wines and Cavas Fair, giving sector professionals and the public
the opportunity to taste and buy Catalan wines paired with local
food, and the Coradella contest in which the town’s restaurants
and catering establishments compete for prizes for the best local
dish prepared using lamb offal, as eaten by the original muleteers
who used to stay in the town.
B-Delicious
Focus area: diversity, globalisation,
town/country, support for SMEs
Organised by: Fira de Barcelona and Incatis
From 15 to 17 April 2016, the ACT be found in the gastronomic
zone at the B-Travel fair, B-Delicious, promoting the cuisine of Les
Terres de l’Ebre county with the culinary group Col·lectiu de Cuina
la Ràpita, as a representative example of the relationship between
cooking, produce and the land. Barcelona Provincial Council was
also at the fair, showcasing the cuisine of the province’s counties.
II Fruit Business Forum
25 and 26 April 2016. Barcelona
Focus area: feeding the planet, support for SMEs,
globalisation
Organised by: PRODECA
A series of negotiating rounds between Catalan fruit producers
and sellers and buyers for foreign markets were held during the
Alimentaria fair in Barcelona. The B2B meetings involved import-
ers from China, India, Armenia, Ukraine, Georgia, Saudi Arabia,
23the United Arab Emirates, Oman, Algeria, Mauritania, South Af- rope (Bosnia and Herzegovina, Georgia and Ukraine). All the
rica, the United States, Brazil, Colombia and Nicaragua. The organisations involved in the Catalan meat sector (ANAFRIC,
buyers learned about the products of Catalan companies and ASOPROVAC, ASSOCAT, FAC, FECIC and PORCAT) worked
cooperatives and established trade contacts. Of particular im- together for the first time to form an organising committee and
portance was the work done by PRODECA in partnership with set up this event.
the fruit sector to reach an agreement with the Chinese authori-
http://www.prodeca.cat/noticies_detall.php?idNoticia=287#.
ties to approve the export of peaches and plums to that market.
WOqzM4VK5FQ
This agreement, which was recently ratified, will broaden the
range of Catalan products traded with China. 17 Catalan com- http://www.prodeca.cat/noticies_detall.php?idNoticia=288#.
panies and 66 importers took part in the 2016 Forum. WOqzG4VK5FQ
http://www.prodeca.cat/noticies_detall.php?idNoticia=277#.
WOq08IVK5FQ Aplec del Caragol.
20, 21 and 22 May 2016. Lleida
The Getaways Market Focus area: diversity
Focus area: diversity, town/country, Organised by: Federació de Colles de l’Aplec del Caragol
support for SMEs,
This was the 37th edition of this Traditional Festival of National
Organised by: ACT
Interest and National Festival of Interest for Tourism, one of
From 6 to 8 May 2016, Barcelona’s Passeig de Lluís Com- Catalonia›s most important food-related events. Over three
panys was the setting for the second Mercat d’Escapades days, the Camps Elisis park in Lleida hosts thousands of locals
(Getaways Market), a fair organised by the ACT and featuring organised in a hundred teams, each with its own allocated area,
more than 140 Catalan companies and organisations showcas- who devote themselves to cooking and eating 12 tonnes of
ing their tourist services. The aim of the event was to encourage snails. The site also contains a hospitality area offering a range of
Catalans to take short breaks in Catalonia. Unlike traditional menus, where visitors can try different types of snail at accessible
trade fairs, the businesses and organisations taking part were prices. The event includes original competitions such as snail
able to sell their products directly to the public. races and more traditional tug of war contests. Traditional bands
also provide a constant accompaniment to the atmosphere of
The 2016 fair was attended by many companies and bodies fun that takes hold of the city. Thousands of visitors from all over
involved in promoting culinary and wine tourism, and tasting the world come to find out what it is all about. The teams parade
sessions of Catalan cuisine were held in the fair’s gastronomy on the last day to provide a colourful finale to the festivities.
zone. The “Welcome to the Farm” open farm days initiative was
also launched at the fair.
http://web.gencat.cat/ca/actualitat/detall/Mercat-dEscapades
Fira GastroAdela. 3, 4 and 5 June 2016.
L’Ampolla (Tarragona)
Focus area: sustainability, diversity,
support for SMEs
Organised by: Associació d’Empresaris de l’Ampolla (ADELA)
This was the first gastronomy and trade fair organised by the
Business Owners Association of this municipality located at the
mouth of the Ebro delta, with the aim of promoting the prod-
ucts of Les Terres de l’Ebre county. Traders took to the streets
over the course of a weekend to showcase their wares to the
public. More than 30 establishments, including shops, restau-
rants and hotels took part in the event, where visitors could find
Meat Business Forum. end-of-sales bargains and new season goods, and take part
in culinary demonstrations and tasting sessions presented by
18 and 19 May 2016. Barcelona well-known chefs.
Focus area: feeding the planet, support for SMEs,
globalisation Alimentació Souvenir.
Organised by: PRODECA June 2016. Catalunya
BTB meetings between 36 Catalan companies and 56 inter- Focus area: sustainability, support for SMEs
national operators from 18 countries took place at the Meat Organised by: DGT, DGI i ACT
Business Forum, a series of negotiating rounds between Cat-
alan meat businesses and buyers for foreign markets. The Coinciding with the “Welcome to the Farm” event (17 to 19
visitors came from: South Africa, the Middle East (Saudi Ara- June), the Government of Catalonia’s tourist information offic-
bia, Iran, Lebanon and the United Arab Emirates), south-east es in Barcelona, Girona, Lleida and Tortosa began selling quality
and eastern Asia (South Korea, Singapore, Thailand, Vietnam Catalan food products which have links to the region and the
and China), central and southern America (Brazil, the British area’s culinary culture, or are related to a specific tourist experi-
Virgin Islands, Colombia, Panama and Peru), and eastern Eu- ence. This project involves the DGT, the DGI and the ACT.
2436th Mostra de Vins i Caves de Catalunya. ic food producers and manufacturers to make contact with
buyers and distributors. This initiative arose in response to the
22 to 25 September 2016. Barcelona increased demand for organic products and the need to estab-
Focus area: feeding the planet, support for SMEs, lish distribution systems that give producers and manufacturers
sustainability a wider range of sales channels while meeting operators’ needs
Organised by: INCAVI, in partnership with PRODECA and the to have access to a wide range of quality goods in this agri-
ACT food segment. The session included a talk entitled “NUDGING,
helping people to take the ‘right’ decisions without feeling pres-
Tradition and innovation came together at the 36th Catalan wines sured”. This was followed by B2B meetings involving short
and cavas show, an event featuring a wide range of wineries and interviews between buyers and sellers (around five minutes)
wines and where the ACT showcased Catalonia’s wine tourism with the aim of developing contacts between professionals in
attractions. 66 wineries from 12 Catalan Protected Designations the organic agri-food sector.
of Origin presented almost 600 wines at the show organised by
The session concluded with a lunch where participants were
the Ministry of Agriculture, Livestock, Fisheries and Food (DARP)
able to build on the contacts made during the short meetings
through PRODECA and the Catalan Vineyards and Wine Institute
session. 86 companies from the Catalan agri-food sector, sup-
(INCAVI). There was also a gastronomic element to the event,
ported by PRODECA, took part in the 2016 event.
based on local, quality products. Visitors were able to taste the
wines and cavas accompanied by cured meats, cheeses, pickled http://www.prodeca.cat/noticies_detall.php?idNoticia=321#.
fish, desserts and sweet and savoury pastries. WOqyE4VK5FQ
http://www.prodeca.cat/noticies_detall.php?idNoticia=309#.
WOqyuYVK5FQ
http://www.prodeca.cat/noticies_detall.php?idNoticia=306#.
WOqy2YVK5FQ
Àpat Trade Fair.
8 to 10 October 2016. Barcelona
Focus area: feeding the planet, support for SMEs,
sustainability.
Organised by: Ministry of Agriculture, Livestock, Fisheries and Food
The Cúpula Events area in Barcelona’s Arenas shopping centre
was the venue for the second Fira Àpat, a trade fair for Cata-
lan food producers and manufacturers to present their products
to shops, restaurants, hotels, wine stores, distributors and end
consumers. The 2016 event was attended by over 9,000 peo-
ple, of whom 95% were trade professionals.
http://fira-apat.cat/queesfiraapat/#edicionsanteriors
Chestnut Festival and Gluten-free Day.
9 October 2016. Festa de la Ratafia.
Viladrau (Girona) 10 to 13 November 2016.
Santa Coloma de Farners (Girona)
Focus area: sustainability, health, diversity,
Organised by: Castanya de Viladrau. Focus area: sustainability, diversity.
Organised by: Associació Cultural per al Foment de la Ratafia
The aim of this festival was to introduce the chestnuts of Vila- i les Tradicions Culturals.
drau to a wider public. Chestnuts are an extremely healthy,
highly nutritious, gluten-free food, and a long-standing tradition The oldest and best-known festival dedicated to ratafia, an
in Catalonia. It also aimed to educate the public on the need to undistilled liquor flavoured with fruit, herbs and spices, has been
look after our environment, informing them that when they buy held in the capital of La Selva county in the second week of
Viladrau chestnuts, a large proportion of money is invested in November every year since 1982. Indeed, the Festa de la Ratafia
restoring the chestnut forests of Montseny. opens the season in which this spirit should be drunk, marking
the arrival of the cold weather. The
35th festival, featuring 71 activities
II Econetworking Day.
related to this product, opened with
7 November 2016. Barcelona the inauguration of an exhibition
chronicling the town›s links with the
Focus area: feeding the planet, support for SMEs,
drink, from the renowned ratafia
globalisation
maker Francesc Rosquellas to the
Organised by: PRODECA.
drink’s role in people›s lives during
The B2B ECONetworking Day provided a platform for organ- the last century.
25You can also read
