The Seasons Menu offers ideas and recipes to foster a healthy and sustainable diet which is good for people and good for the planet, at the same time backing the local economy and the city’s bars and restaurants. The project is being implemented within the context of Barcelona’s role as the World Sustainable Food Capital, an initiative offering over ninety projects and sustainable food policies in a programme which has been running throughout the year.

Sustainable and seasonal local ingredients provide the base for the new menu, designed by three hotel schools and the chef Pere Carrió, from the restaurant Gat Blau. The winter menu, published on the .barcelona website for Sustainable Food, defends the fight against food waste and backs the use of local seasonal produce to help reduce the impact of our food system. The recipes for this edition have been developed by Pere Carrió, chef at the restaurant Gat Blau, the Escola d’Hoteleria i Turisme, operated by the University of Barcelona (CETT), the Escola Superior d’Hostaleria i Turisme Jesuïtes Sarrià – Sant Gervasi and the Escola Superior d’Hostaleria de Barcelona (ESHOB).

The winter menu rounds off the Seasons Menu for this year, which began with the spring menu, courtesy of the chef Carme Ruscalleda. The recipe can be tasted at over 160 restaurants in Barcelona and around Catalonia which have signed up to take part in the Seasons Menu.

The Sustainable Food website also offers other recipes which are recommended as you can make them at home, along with information on healthy eating using seasonal produce, ideas for looking after the planet, workshops, activities and resources for promoting sustainable food.