Activities programme

A sensory and strategic journey for your business.
The Coffee and Tea Tour is an experience that connects tradition, innovation, and expert guidance. Here, roasters, manufacturers, and distributors become strategic partners, helping you create unique and profitable proposals.
Our purpose? To inspire you, advise you, and accompany you in the evolution of your business.
Discover the Coffee and Tea Tour freely!

The creative genius of these three chefs does not rest. Disfrutar once again shares with its followers the latest culinary explanations.

TBC

We will analyze the new role of the artisan baker in communicating with an audience saturated with artificial content. Authenticity is the best tool.

TBC

This insightful presentation, offers an exclusive glimpse into the future of the industry. Dive deep into the latest market and consumer trends as we highlight the breakthrough directions and innovations set to transform the food and beverage world in 2026 and beyond. This presentation will empower you with the forward-thinking insights you need to stay ahead of the curve in a rapidly evolving landscape.

Inflation, product costs, and labor costs today form the Holy Trinity that determines the survival of restaurants and hotels. In this roundtable, we address, from an economic and strategic perspective, how these three factors are reshaping margins, forcing changes in operational models, and compelling uncomfortable but necessary decisions. A conversation to understand what is really happening, which impacts are coming from outside the sector, and which levers are within the entrepreneur’s control to protect their business, team, and medium-term viability.

Inflation, product costs, and labor costs today form the Holy Trinity that determines the survival of restaurants and hotels. In this roundtable, we examine, from an economic and strategic perspective, how these three factors are reshaping margins, forcing changes in operational models, and compelling uncomfortable but necessary decisions. A conversation to understand what is really happening, which impacts are coming from outside the sector, and which levers are actually in the hands of the entrepreneur to protect their business, their team, and their medium-term viability.

TBC

The food industry is undergoing an unprecedented transformation driven by Deep Tech technologies such as AI, robotics, photonics and biotechnology. These solutions are reshaping processes, optimising resources and addressing social and environmental challenges that were considered insurmountable. We will explore real case studies from leading companies applying these technologies, redefining production models and sector competitiveness.

There are few truly relevant trends, but they all have one thing in common: they are already making an impact. They affect how we operate, how we sell, how we structure teams, how we purchase, and how we design business models. In this session, we identify these ongoing forces that demand immediate tactical responses, not five-year plans. What changes are urgent, where the greatest risks of inaction lie, and what decisions the most attentive operators are already making. An essential session for those who understand that today, not moving is the riskiest decision.

The Moroccan-born chef invites us on a journey through the Mediterranean. Moha, from El Terrat restaurant, draws inspiration from his roots and the rich culinary history of the Mediterranean. His culinary approach explores and blends the historical and cultural connections of various Mediterranean civilizations.

Spponsored by Royal Air Maroc

We will guide you to the beautiful world of Japanese alcoholic beverages, leading you to discover traditional craftsmanship and refined elegance

A four-handed performance by these great professionals, who will give a demonstration of the recipes from Antonio Bachour's new book.

The product is the basis of everything. The important thing is to preserve its flavour intact, adding nuances and contrasts with subtlety and elegance.

A unique vision of cutting-edge cuisine, which enhances the virtues of sublime produce in every dish through refined techniques

The Spanish omelet, the smash burger, and pasta are global icons in the world of gastronomy. In Spain, these three niches are clearly led by three players who have reached the pinnacle of success thanks to their quality products, a premium brand experience, and innovative strategies in which social media has played a decisive role.

How is the trend of satiating products linked to GLP-1 redefining food innovation? In this presentation, we will explore the challenges and strategic opportunities it presents for the agri-food industry.

Four-handed presentation

A sensory and strategic journey for your business.
The Coffee and Tea Tour is an experience that connects tradition, innovation, and expert guidance. Here, roasters, manufacturers, and distributors become strategic partners, helping you create unique and profitable proposals.
Our purpose? To inspire you, advise you, and accompany you in the evolution of your business.
Discover the Coffee and Tea Tour freely!

A competition that evaluates the technical and creative skills of baristas in the creation of latte art.

The hospitality industry is experiencing a hybridization shift where traditional restaurants, retail, automation, and vending coexist. This session focuses on understanding this new landscape and its real implications for the business.

The hotel industry is experiencing a technological and operational shift driven by AI, automation, and sustainability. This session provides context on these changes and their direct impact on costs and competitiveness.

The leadership of both associations will welcome attendees and introduce the two-day program, highlighting its objectives and key themes.

Analysis of the current economic and regulatory context in Europe and its direct impact on the sector. The session focuses on the key challenges and opportunities arising from this environment and highlights the importance of addressing them collectively to strengthen Europe’s competitiveness.

Leading companies in the agri-food sector that are part of the Sustainable Food Systems initiative —a working group driven by Forética aiming to contribute to the sustainable transformation of food systems through private-sector leadership— will share the measures they are implementing to generate positive social impact in communities, consumers, and their employees.

In this session, the organizations will demonstrate what it means to lead by example, showcasing the results and positive impacts already being achieved for people’s well-being.

In this talk, we explore how an iconic product can become the foundation of a solid and scalable multichannel business model. From retail to foodservice and major transit hubs such as airports, the conversation reveals how opportunities are identified, formats are adapted, and multiple channels are managed without losing brand coherence. A talk to understand how to think about distribution, business models, and expansion when the product is the starting point, but vision is what makes the difference.

Analysis of the evolution and outlook of prices and raw materials, highlighting the importance of understanding the economic and regulatory context, the challenges and opportunities for sector companies, and trade and non-trade barriers affecting development in Europe.

Global food systems face the challenge of balancing regulations, economics, production, health, and culture. Decisions impact the environment, business competitiveness and social well-being. The challenge is to move toward more sustainable and healthy models without sacrificing accessibility, cultural diversity, or economic value, through innovation, science, and cooperation. ALIMENTARIA's 50th anniversary invites reflection.

Discussion with representatives from various European associations on their role in today’s market, building on topics addressed in previous panels and sessions within the economic and regulatory context.

As a synthesis, the key elements of the new hybrid environment are outlined, identifying risks and opportunities, and drawing practical conclusions to adapt business models, diversify revenue streams, and compete more effectively in a transforming market.

Analysis of the current state and outlook for branded foodservice in the U.S. and Europe, offering key insights on consumer trends, customer behavior, and growth opportunities in the sector.

Procurement is no longer just an operational function, but a strategic decision. This roundtable analyzes how restaurateurs build an intelligent purchasing mix by combining purchasing groups, distributors, strategic suppliers, and local products. A hybrid model that makes it possible to maximize competitiveness in price and terms, gain efficiency, and at the same time preserve value-driven relationships with key suppliers while generating differentiation through local sourcing aligned with brand identity, storytelling, and positioning.

Procurement is no longer just an operational function, but a strategic decision. This roundtable analyzes how restaurateurs build an intelligent mix of purchasing channels by combining purchasing groups, distributors, strategic suppliers, and local products. A hybrid model that enables maximum competitiveness in pricing and terms, greater efficiency, and at the same time preserves value-based relationships with key suppliers while creating differentiation through local sourcing aligned with brand identity, storytelling, and positioning.

Presentation of the traditional Ramadan recipe book that the FRINUTS brand has created together with the cooks Saloua Loqmane and Fátima Labyedh.

A culinary journey where creativity and innovation meet on the plate. Through differentpreparations, the main alternative protein products from ZYRCULAR FOODS and itsAMARA brand will be presented, exploring textures, flavours and new gastronomicpossibilities for contemporary cuisine.

The rules of the game have changed. AI is no longer just a tool for chatting or creating text; it can now pursue business goals and make autonomous decisions. We have moved from giving simple instructions to ChatGPT to enabling AI to work independently to deliver results. Today, there is a strong competitive advantage in redesigning processes and a real cost in continuing to rely on legacy tools in this new era

Sustainability has ceased to be just a narrative and has become an operational imperative in the hotel industry. Energy, water, waste, products, talent, and the guest experience converge in high-impact, highly complex establishments. This roundtable addresses sustainability from a comprehensive and realistic perspective: how to design sustainable models from the outset, how to transform existing operations, and how to balance efficiency, profitability, and responsibility. A key conversation to understand which decisions truly matter, how to avoid greenwashing, and how to turn sustainability into a solid, measurable competitive advantage for the hotel business.

Evolution and trends of quick service restaurant categories, comparing markets and contexts, and exploring how companies use consumer insights to guide strategic decisions and identify growth opportunities.

It is a gastronomic pairing experience that invites participants to discover new combinations of dishes and beverages through a dialogue between Chinese and Spanish culinary traditions. Within the framework of Alimentaria, the event offers a sensory journey that explores balance, complementarity and surprise, creating a space for connection and enjoyment around the table.

Culinary demonstration offered by the Catalan Government’s Department of Agriculture, Livestock, Fisheries and Food, together with PRODECA.

Step into the fast-moving world of functional food and beverage innovation as we explore today’s key consumer health concerns and how brands are responding. We’ll spotlight the health areas gaining momentum, the claims shaping purchase decisions, and the ingredients driving product development, from evolving protein and fiber to the next wave of functional ingredients.

Preventive health and longevity are the new status symbols — not luxury, not wealth.
The real question is whether the food industry is ready to lead this shift or will remain trapped in legacy models. What opportunities exist to move fast and own a place in consumers’ emerging lifestyles? And, more importantly, what will be the kryptonite — the strategic blind spots that could make today’s winners irrelevant tomorrow?

The closing section summarizes the main conclusions on distribution, operational efficiency, and sustainability, integrating key lessons to help hotels make smarter decisions in a highly competitive environment.

Join us for an exclusive tasting led by the Head of the Parmigiano Reggiano Academy. Discover the story behind this world-famous Italian cheese followed by a vertical tasting of three different aging stages. This unique sensory experience is designed for professionals eager to explore the versatility of Parmigiano Reggiano - from aperitif to dessert- and learn how its evolving flavors and textures can elevate a variety of culinary occasions .

The full-service restaurant market adapts to changing customer behaviors, evolving experience expectations, and industry trends, identifying opportunities to innovate and enhance competitiveness.

TBC

GLP-1 receptor agonists such as Ozempic have transformed the treatment of obesity, also reshaping the relationship with food by suppressing appetite and creating new nutritional challenges. In this context, the food industry has the opportunity to contribute to the well-being of people undergoing treatment with these drugs, helping to sustain their benefits, mitigate side effects, and meet new nutritional needs.

We are experiencing a competitive shift: the rules of the game have changed. This session provides context on how business models are evolving and which new factors now determine success in the hospitality industry.

An immersive workshop for restaurant professionals that explores how to design gastronomic experiences that connect with diners on a sensory, emotional, and cultural level.

An immersive workshop for hospitality professionals exploring how to design gastronomic experiences that connect with diners on a sensory, emotional, and cultural level.

An immersive workshop for restaurant professionals that explores how to design culinary experiences that connect with diners on a sensory, emotional, and cultural level.

TBC

Airports are enhancing their dining offerings to create more enjoyable and engaging experiences, making transit areas places where eating and drinking are part of the overall journey.

The debate over cuisine using local or distant produce

A commitment to zero waste, where every step of the culinary process is approached from a sustainability perspective.

Operators perspective on airport dining: how they adapt their offerings to increasingly demanding travelers and ever-changing spaces

In this interview, Jennifer Pettinger, founder of the Global Restaurant Investment Forum, invites us to step beyond the local framework to understand how a HORECA business is evaluated today in the most competitive international markets. From Dubai, one of the world’s leading laboratories for restaurants and hospitality, we explore what investors look for, which models inspire confidence, which mistakes capital penalizes, and which attributes make a concept scalable, or not. A key conversation for operators who want to attract investment, expand internationally, or approach their business with a global mindset.

A conversation on the impact of fake news in the food sector and its effects on reputation, competitiveness and consumer trust. Based on the report “Health, Food and Fake News,” the session will explore the causes of misinformation, its consequences for the sector and the most effective strategies to anticipate and respond to these crises.

How can challenges be turned into opportunities to create innovative foods? This panel discussion will bring together leading companies to share real-life experiences in new product development, addressing technological, organisational and regulatory barriers. Collaboration, creativity and agility will be highlighted as key drivers to accelerate innovation in the food of the future.

How this category is shaping the experience in branded restaurants. From morning coffee rituals to quick breaks and social moments, it shows how offerings are evolving to delight consumers, combine quality and convenience, and create memorable experiences across all moments of consumption.

Creative Mediterranean-inspired cuisine, where nature reigns supreme.

In a highly competitive environment, the difference between surviving or growing lies in the design of the business model. This talk explores the role of the consultant as a strategic figure to create, evolve, or scale HORECA concepts more quickly and with greater guarantees of success. Methodology, structure, tools, and experience help shorten the entrepreneur’s learning curve, identify critical competitiveness factors, and make better decisions. A key reflection on how external vision and professional methods strengthen the Business Power of businesses.

In a highly competitive environment, the difference between surviving or growing lies in the design of the business model. This talk explores the role of the consultant as a strategic figure to create, evolve, or scale HORECA concepts more quickly and with greater guarantees of success. Methodology, structure, tools, and experience help shorten the entrepreneur’s learning curve, identify critical competitiveness factors, and make better decisions. A key reflection on how external vision and professional methods strengthen the Business Power of businesses.

The executive summary integrates lessons from various operational models, identifying which factors drive competitiveness today and which strategic decisions a business should prioritize to remain profitable and relevant.

A sensory and strategic journey for your business.
The Coffee and Tea Tour is an experience that connects tradition, innovation, and expert guidance. Here, roasters, manufacturers, and distributors become strategic partners, helping you create unique and profitable proposals.
Our purpose? To inspire you, advise you, and accompany you in the evolution of your business.
Discover the Coffee and Tea Tour freely!

To promote coffee culture in Spanish Hospitality Schools and Training Centers.
To encourage the professional development of students and teaching staff in hospitality schools.
To provide the HORECA sector with new professionals who have extensive knowledge of all aspects related to the world of coffee and its service, thereby fostering responsible, sustainable, and respectful consumption within the service industry.

Digitalization is undergoing a decisive shift: data is moving from optional to strategic. This session provides context on how technology is changing the way decisions are made and operations are managed in the hospitality sector.

Artificial intelligence in organized restaurants is already here, yet its full potential remains untapped. Beyond digitalization, the present thrives on transformation, enhancing processes, improving customer experiences, and creating new business opportunities.

Organized restaurants reach homes through multiple delivery channels, continuously evolving to meet new customer habits and changing consumption needs.

Both will address the evolution of baking, technological transformation, the evolution of raw materials, new demands, and the current reality of staff and work teams.

This insightful presentation, offers an exclusive glimpse into the future of the industry. Dive deep into the latest market and consumer trends as we highlight the breakthrough directions and innovations set to transform the food and beverage world in 2026 and beyond. This presentation will empower you with the forward-thinking insights you need to stay ahead of the curve in a rapidly evolving landscape.

How nutrition and predictive health have become the new status symbol, boosting longevity, cognitive performance, and overall well-being.

In this talk, we will analyze the development of functional foods, their impact on the industry, and the challenges of turning science into competitive value propositions.

How to scale a brand internationally, leveraging investor interest and growth strategies in the restaurant and hospitality sector.

We will explore how the new generation of analogues overcomes the limitations of plant-based products. We will present innovations based on lemna, single-cell proteins and in vitro cultivated meat—technologies that unlock new possibilities in taste, texture and sustainability, offering more efficient and attractive alternatives for the food industry.

The round table seeks to inspire those who feel a vocation for the craft and will show how youth can contribute to revitalizing artisanal baking. We will learn about the experiences and challenges they have faced and the vision with which they are revolutionizing artisanal baking. We will talk about fermentations, crafts, training and the entrepreneurial drive that characterizes this new generation.

They will discuss the various factors that alter, enhance or modify a product into a unique and memorable experience. From the first impression on social media to the final moment when the dessert is tasted, thus going through its transformation.

Supermarkets no longer just sell groceries—they offer ready-to-eat take-away. Are they prepared to compete with restaurants on the same playing field?

The kitchen is undergoing a structural shift: from an operational space to a production hub. This session provides context on how workflows, equipment, and the relationship with the business are changing.

A workshop presenting the new work systems that the hospitality sector needs today, including a live demonstration of the speed and efficiency that can be achieved.

A workshop presenting the new work systems currently needed by the hospitality sector, including a live demonstration of the speed and efficiency that can be achieved.

A workshop showcasing the new work systems that the hospitality sector needs today, featuring a live demonstration of the speed and efficiency that can be achieved.

Brand collaborations and co-branding bringing the restaurant experience into retail, creating synergies between in-store and physical locations, enhancing positioning and reach, and exploring new product lines, export, and strategic partnerships.

Closing with the presidents of the organizations after two days full of experiences, data, and insights that drive decision-making.

Contemporary Catalan cuisine

Sauces are an essential part of Romain Fornell's cuisine, offering a whole world of unique, classic and contemporary, traditional and surprising creations.

Fusion cuisine combining traditional Japanese techniques with Mediterranean products

As a closing, the session synthesizes lessons on productive efficiency, kitchen organization, and adaptation to multiple channels, drawing key conclusions to improve timing, costs, and profitability.

A sensory and strategic journey for your business.
The Coffee and Tea Tour is an experience that connects tradition, innovation, and expert guidance. Here, roasters, manufacturers, and distributors become strategic partners, helping you create unique and profitable proposals.
Our purpose? To inspire you, advise you, and accompany you in the evolution of your business.
Discover the Coffee and Tea Tour freely!

The HORECA sector faces a critical mismatch between what employers offer and what new generations of professionals are seeking. Working hours, career development, flexibility, purpose, and benefits are now interpreted through different lenses. This presentation addresses the real gap between employees and employers, analyzing why traditional models no longer work and which changes are urgent to remain attractive. Understanding this generational mismatch is not optional, it is essential to ensure talent retention, continuity, and future competitiveness.

Talent is the true invisible infrastructure of the HORECA industry. People, trades, and roles make possible the experience, efficiency, competitiveness, sustainability, and social impact of a sector that represents a country’s identity, drives its economy, and generates employment. This closing is a collective recognition of those who, from very different positions, support and evolve hospitality and tourism. It is an organized celebration of the human, professional, and strategic value that defines the industry today and projects it into the future.

The dining room is the space where the experience is interpreted, humanized, and differentiated. In this recognition, we celebrate the professionals who make the dining room a real lever of competitiveness, storytelling, and value. Reading an excerpt from the Dining Room Manifesto gives voice to an essential craft, often silent, yet absolutely decisive in the customer’s perception and in the identity of Spanish gastronomy. We recognize: Leading dining room professionals in Spain. In collaboration with PROSA.

The dining room is the space where the experience is interpreted, humanized, and differentiated. In this recognition, we celebrate the professionals who make the dining room a real lever of competitiveness, storytelling, and value. Reading an excerpt from the Dining Room Manifesto gives words to an essential craft, often silent, but absolutely decisive in the customer’s perception and in the identity of Spanish gastronomy. We recognize: Leading dining room professionals in Spain. In collaboration with PROSA.

Get ready to shape the next wave of food and beverage innovation with the Global Flavor Trends 2026 presentation. Discover five critical, consumer- and market-driven flavor trends set to define the year ahead. Gain actionable insights, real-world examples, and inspiration to support product development, marketing, and strategic innovation.

Excellence is also measured in technique, precision, and mastery of the craft. This segment recognizes professionals who represent the best of hospitality through key disciplines in direct contact with the customer. Crafts that demand knowledge, consistency, and great responsibility in the final experience, and that continue raising the standard of the sector in hotels and restaurants across the country. We recognize the 5 finalists for Best Buffet Chef in Spain and the 5 finalists for Best Hotel Maître in Spain. In collaboration with Club Clave.

We will address how to anticipate the main food safety challenges through data-driven approaches, digitalisation and a preventive mindset. We will explore AI as a tool and present SEALI-Hub, an AINIA initiative designed to help food companies detect, assess and prevent risks, strengthening market confidence.

Sustainability is no longer a discourse, but an integral practice that spans people, product, planet, and community. This recognition focuses on professionals who lead businesses with a 360° sustainable vision, demonstrating that it is possible to be profitable, responsible, and consistent at the same time, and that well-understood sustainability is a real competitive advantage. We recognize professionals who are leaders in 360° sustainability. In collaboration with Fundación Restaurantes Sostenibles.

Spain is a leading country in tourism thanks to people who influence, decide, and set the course from multiple disciplines. This segment recognizes professionals in the hotel sector included in the list of the 150 most influential in tourism in Spain 2026, as a symbolic representation of a group that drives innovation, reputation, and international leadership. We recognize hotel professionals from the list of the 150 most influential in tourism 2026. In collaboration with the List of the 150 Most Influential in Tourism in Spain by Segestur.