{"id":116715,"date":"2025-01-22T16:35:47","date_gmt":"2025-01-22T15:35:47","guid":{"rendered":"https:\/\/mallorcaglobalmag.es\/horeca-mallorca-2025-apuesta-por-la-sostenibilidad-en-su-octava-edicion\/"},"modified":"2025-01-22T16:55:08","modified_gmt":"2025-01-22T15:55:08","slug":"horeca-mallorca-2025-apuesta-por-la-sostenibilidad-en-su-octava-edicion","status":"publish","type":"post","link":"https:\/\/mallorcaglobalmag.es\/en\/horeca-mallorca-2025-apuesta-por-la-sostenibilidad-en-su-octava-edicion\/","title":{"rendered":"Horeca Mallorca 2025 is committed to sustainability in its eighth edition"},"content":{"rendered":"<p>The <strong>Horeca Mallorca 2025<\/strong> fair, one of the most prominent events for the <strong>hospitality, catering, and restaurant sectors<\/strong>, will take place on <strong>3, 4, and 5 February<\/strong> at the <strong>Vel\u00f3drom Illes Balears (Palma Arena)<\/strong>. With a focus on <strong>sustainability<\/strong> under the theme <strong>&#8220;Seeking Balance&#8221;<\/strong>, the <strong>eighth edition<\/strong> of the fair will once again bring together <strong>producers, distributors, and professionals<\/strong> to boost <strong>innovation, quality, and strategic connections<\/strong> in an increasingly <strong>competitive market<\/strong>.<\/p>\n<div id=\"attachment_104082\" style=\"width: 790px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-104082\" class=\"wp-image-104082\" src=\"https:\/\/mallorcaglobalmag.es\/wp-content\/uploads\/\/horeca-2023-1024x683.webp\" alt=\"Horeca 2023\" width=\"780\" height=\"520\" \/><p id=\"caption-attachment-104082\" class=\"wp-caption-text\">Image from a previous edition of Horeca Mallorca.<\/p><\/div>\n<p>This edition aims to surpass the success of 2024, which attracted more than <strong>16,000 visitors<\/strong>. In addition to featuring <strong>500 brands<\/strong> across <strong>5,500 square metres of exhibition space<\/strong>, the 2025 edition will offer a <strong>dynamic platform<\/strong> with <strong>gastronomic competitions<\/strong>, <strong>live culinary activities<\/strong>, and spaces dedicated to <strong>training<\/strong> and <strong>emerging trends<\/strong> in <strong>Balearic gastronomy<\/strong>. Horeca Mallorca 2025 promises to be an <strong>essential meeting point<\/strong> for those looking to discover the <strong>latest trends, strengthen commercial alliances, and explore innovations<\/strong> that will shape the future of <strong>gastronomy and catering<\/strong>.<\/p>\n<h3>Highlight competitions at Horeca Mallorca 2025<\/h3>\n<p>Among the most anticipated competitions are the sixth edition of the <strong>Best Gourmet Tartare<\/strong> and the <strong>Best Gourmet Sandwich Contest<\/strong>, along with competitions dedicated to the <strong>Best Gourmet Pizza<\/strong> and <strong>Cooking with Popular Fish<\/strong>, now in their third edition. These competitions offer prizes of \u20ac500, giving participants a chance to showcase their talent and gain visibility.<\/p>\n<p>The <strong>main stage<\/strong>, sponsored by the <strong>Consell de Mallorca<\/strong>, will also host <strong>demonstrations by renowned local and international chefs<\/strong>, blending <strong>culinary tradition and innovation<\/strong>. Meanwhile, the <strong>Sala Palma<\/strong>, sponsored by the <strong>Ajuntament de Palma<\/strong>, will feature <strong>talks, debates, and round tables<\/strong> addressing <strong>challenges and trends<\/strong> in the sector, covering key topics such as <strong>sustainability, technological innovation in kitchens, and professional training<\/strong> to <strong>boost growth and efficiency<\/strong> in hospitality.<\/p>\n<div id=\"attachment_116710\" style=\"width: 790px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-116710\" class=\"size-full wp-image-116710\" src=\"https:\/\/mallorcaglobalmag.es\/wp-content\/uploads\/2025\/01\/Presentacion-Horeca-Mallorca-2025.webp\" alt=\"\" width=\"780\" height=\"520\" \/><p id=\"caption-attachment-116710\" class=\"wp-caption-text\">Image from the presentation of Horeca Mallorca 2025. Photo: Consell de Mallorca.<\/p><\/div>\n<p>The President of the Consell de Mallorca, <strong>Lloren\u00e7 Galm\u00e9s<\/strong>, highlighted the importance of the fair as a platform to <strong>promote local products<\/strong> and strengthen the island&#8217;s <strong>agri-food system<\/strong>. &#8220;The fair is a <strong>showcase<\/strong> of our gastronomic wealth, tradition, and innovation, and a commitment to sustainability and our roots,&#8221; he stated.<\/p>\n<p>Meanwhile, Councillor <strong>Pilar Amate<\/strong> emphasised that the fair &#8220;allows us to showcase our <strong>extensive range of local products<\/strong> to hospitality and catering businesses in <strong>Mallorca and beyond<\/strong>,&#8221; which, she added, &#8220;will help to <strong>encourage the consumption<\/strong> of our excellent local products and other derivatives, made from <strong>native raw materials<\/strong>.&#8221;<\/p>\n<p>The <strong>Horeca Baleares<\/strong> event goes beyond Mallorca, with the <strong>third edition in Menorca from 11 to 13 March<\/strong> and the fourth edition in <strong>Ibiza from 24 to 26 March<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<h2 data-pm-slice=\"1 3 []\">Horeca Mallorca 2025 event schedule<\/h2>\n<h3>Main Stage<\/h3>\n<h4>Monday, 3 February 2025<\/h4>\n<ul data-spread=\"false\">\n<li><strong>11:00 &#8211; 13:00<\/strong>: Best Gourmet Tartare Competition. HORECA Baleares \u2013 6th Edition.<\/li>\n<li><strong>13:00 &#8211; 14:00<\/strong>: Kike Bayano, Brand Ambassador Coca-Cola \u2013 <em>Liquid Fusion.<\/em><\/li>\n<li><strong>14:00 &#8211; 14:30<\/strong>: Bernab\u00e9 Caravotta, Grupo Vandal \u2013 <em>Vegetarian Mediterranean-Japanese Cuisine.<\/em><\/li>\n<li><strong>14:30 &#8211; 15:00<\/strong>: Pablo Aranda, Restaurante El Olivo \u2013 <em>Mediterranean Pine Nut Stew, Smoked Eel, and Truffle.<\/em><\/li>\n<li><strong>15:00 &#8211; 15:30<\/strong>: Jos\u00e9 Cort\u00e9s, Finca Treurer \u2013 <em>Mallorcan Olive Oil Without Complexes.<\/em><\/li>\n<li><strong>15:30 &#8211; 16:00<\/strong>: Marc Fosh, Restaurante Marc Fosh \u2013 <em>Simply Mediterranean.<\/em><\/li>\n<li><strong>16:00 &#8211; 16:30<\/strong>: Bartolom\u00e9 Arbona, Fornet de la Soca \u2013 <em>Traditional Cooking with Pride.<\/em><\/li>\n<li><strong>16:30 &#8211; 17:00<\/strong>: Javier Hoebeck, Fusi\u00f3n 19 \u2013 <em>Garden and Zero Project.<\/em><\/li>\n<li><strong>17:00 &#8211; 18:00<\/strong>: Jayson Guadarrama and Miguel Tacoronte, Caf\u00e9s Novell \u2013 <em>Quality Tasting.<\/em><\/li>\n<li><strong>18:00 &#8211; 19:00<\/strong>: Balearic Islands Bartenders Association. Using Local Products in Signature Cocktails.<\/li>\n<\/ul>\n<h4>Tuesday, 4 February 2025<\/h4>\n<ul data-spread=\"false\">\n<li><strong>10:30 &#8211; 11:30<\/strong>: L\u2019Arancina \u2013 <em>How to Make Arancino at Home.<\/em><\/li>\n<li><strong>11:30 &#8211; 12:00<\/strong>: Andreu Genestra, Restaurante Andreu Genestra \u2013 <em>Extreme Mediterranean.<\/em><\/li>\n<li><strong>12:00 &#8211; 12:30<\/strong>: Andr\u00e9s Ben\u00edtez, Restaurante Bot\u00e0nic \u2013 <em>Hotel Catering.<\/em><\/li>\n<li><strong>12:30 &#8211; 13:30<\/strong>: Tribute and Awards Ceremony.<\/li>\n<li><strong>13:30 &#8211; 14:00<\/strong>: Santi Taura, Restaurante Uvicen\u00e7 \u2013 <em>History of Gastronomy in Hotels.<\/em><\/li>\n<li><strong>14:00 &#8211; 16:00<\/strong>: Best Gourmet Sandwich Competition. HORECA Baleares \u2013 6th Edition.<\/li>\n<li><strong>16:00 &#8211; 16:30<\/strong>: David Moreno, Restaurante Can Simoneta \u2013 <em>No Such Thing as No.<\/em><\/li>\n<li><strong>16:30 &#8211; 17:00<\/strong>: Jordi Cant\u00f3, Hotel Sa Clastra \u2013 <em>Culinary Roots and Market Roots.<\/em><\/li>\n<li><strong>17:00 &#8211; 18:00<\/strong>: Jayson Guadarrama and Miguel Tacoronte, Caf\u00e9s Novell \u2013 <em>Quality Tasting.<\/em><\/li>\n<li><strong>18:00 &#8211; 19:00<\/strong>: Balearic Islands Bartenders Association. Using Local Products in Signature Cocktails.<\/li>\n<\/ul>\n<h4>Wednesday, 5 February 2025<\/h4>\n<ul data-spread=\"false\">\n<li><strong>11:00 &#8211; 12:30<\/strong>: Popular Fish Cooking Competition. HORECA Baleares \u2013 3rd Edition.<\/li>\n<li><strong>12:30 &#8211; 12:50<\/strong>: Gabriela, La Oliva \u2013 <em>Little Pleasures in the Form of Alfajor.<\/em><\/li>\n<li><strong>12:50 &#8211; 13:20<\/strong>: Mat\u00edas Pomar, Pasteler\u00edas Pomar \u2013 <em>Over 120 Years of Craftsmanship and Quality.<\/em><\/li>\n<li><strong>13:20 &#8211; 13:40<\/strong>: Biel Vidal Carreras, Forn Ca Na Juanaineta \u2013 <em>Gluten-Free Chocolate Textures.<\/em><\/li>\n<li><strong>13:40 &#8211; 14:00<\/strong>: Ariadna Salvador, Pasteler\u00eda Ninum\u00e1 \u2013 <em>Creative Processes: Telling Stories in the Kitchen.<\/em><\/li>\n<li><strong>14:00 &#8211; 16:00<\/strong>: Best Gourmet Pizza Competition. HORECA Baleares \u2013 3rd Edition.<\/li>\n<\/ul>\n<h3>Palma Room: Talks, Debates, and Round Tables<\/h3>\n<h4>Monday, 3 February 2025<\/h4>\n<ul data-spread=\"false\">\n<li><strong>11:00 &#8211; 12:30<\/strong>: <em>Great Masters: Street Level, Between Flour and Lard,<\/em> led by Miquel Calent. Preserving Gastronomic Essence and Tradition While Keeping Up with Market Trends.<\/li>\n<li><strong>12:30 &#8211; 13:30<\/strong>: <em>The Challenge of Generational Succession in Hospitality.<\/em> Strategies for Continuing Iconic Businesses.<\/li>\n<li><strong>13:30 &#8211; 14:30<\/strong>: <em>Gastronomic Communities: Promoting Craftsmanship and Sustainability,<\/em> led by Vicky Sanglas (<em>allthose.org<\/em>).<\/li>\n<li><strong>14:30 &#8211; 15:30<\/strong>: <em>Strategies to Optimise Resources and Maximise Productivity,<\/em> led by Blanca Facundo, Expert in Revenue &amp; Yield Management.<\/li>\n<\/ul>\n<h4>Tuesday, 4 February 2025<\/h4>\n<ul data-spread=\"false\">\n<li><strong>11:00 &#8211; 12:30<\/strong>: <em>The Evolution of Palma\u2019s Restaurant Scene: From a Traditional Past to a Promising Future, Combining Tradition, Innovation, and Authenticity,<\/em> led by Alberto Garrido (<em>Forn Projects<\/em>).<\/li>\n<li><strong>12:30 &#8211; 13:30<\/strong>: <em>The Modern Hotel Buffet: Impactful Marketing and Display to Captivate Customers,<\/em> led by Noe Del Barrio.<\/li>\n<li><strong>13:30 &#8211; 14:15<\/strong>: <em>Challenges in Gastro-Hotel Tourism.<\/em> Strategies to Attract Discerning Clients.<\/li>\n<\/ul>\n<h4>Wednesday, 5 February 2025<\/h4>\n<ul data-spread=\"false\">\n<li><strong>11:00 &#8211; 12:30<\/strong>: <em>Sustainable Restaurants: Recipes for Small and Large Businesses,<\/em> led by Manuel Mart\u00ednez Falc\u00f3n.<\/li>\n<li><strong>12:30 &#8211; 13:30<\/strong>: <em>Technology to Enhance Kitchen Performance,<\/em> led by Giovani Romani (<em>Chef Advisor, Rational AG<\/em>).<\/li>\n<li><strong>13:30 &#8211; 14:00<\/strong>: <em>Challenges in the Hospitality Sector: Training as a Key,<\/em> addressing professional training and industry challenges.<\/li>\n<li><strong>14:00 &#8211; 14:30<\/strong>: <em>Vegan Cuisine in Catering.<\/em> New Trends and Market Demands.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The Horeca Mallorca 2025 fair, one of the most prominent <a href=\"https:\/\/mallorcaglobalmag.es\/en\/horeca-mallorca-2025-apuesta-por-la-sostenibilidad-en-su-octava-edicion\/\"> [&#8230;]<\/a><\/p>\n","protected":false},"author":4,"featured_media":104082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1515,1513],"tags":[],"class_list":["post-116715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-economy-and-tourism","category-society"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - 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