At Indaga we are committed to training as a tool for empowerment and activism towards a gastronomy that takes into account food and social challenges. The Gastronomic Institute of Barcelona offered us the possibility of holding a workshop on food sustainability and we had no doubt that the municipal market could be a suitable place for the activity.

The market is a key piece in the fabric of communities, which is why we propose it as a laboratory of food life.

Together with the students, we have been able to delve into the importance of observation in order to have an unconditional look at the challenges we have in our environment. And we have done so by asking the following question:
How can we promote consumption in the markets with proposals adapted to the needs of consumers and that respond to the challenges of food sustainability?”

A complex problem that cannot be solved with a single solution. We have reflected, we have had a good time and we have detected opportunities that because they cannot become viable projects for culinary students in the future.