Building a Green Gastronomic City

A seasonal “pintxo” in LABe’s 360º Room

With the aim of co-creating solutions that promote the circular economy of our local gastronomy, the project “Building a Green Gastronomic City” was created by BCC Innovation, Technology Centre of the Basque Culinary Center. Within the framework of this project, LABe Restaurant hosted a day open to the public to discover the flavour and culture of the city and raise awareness of the challenges of the food system through dishes prepared by the culinary team of BCC Innovation.

In the real context of LABe Restaurant, Gastrokultur Day began with 5 talks given by different experts from the food sector and a round table discussion. It concluded with a gastronomic experience in the immersive 360º room created exclusively for the occasion, under the name “Seasonality in autumn”.

In this room a local seasonal pintxo was tasted, based on leek and prepared using all its parts, without generating waste where an organic farm was shown, helping to create an experience through the five senses.

“Building a Green Gastronomic City” is a project carried out by the Sustainability and Sensory Analysis teams of BCC Innovation and funded by EITFOOD, which is part of the New European Bauhaus. This is an environmental, social, and cultural initiative launched by the European Commission to create an inclusive meeting space where different agents such as experts, suppliers, producers, hoteliers, and consumers can get involved to design and build future ways of living in cities with sustainability and gastronomic identity at the core.