Sustainable menu design in Barcelona

The experiences of local organic restaurants and meat suppliers

Abstract

This study analyses some sustainable menu design experiences in restaurants in Barcelona and their suppliers of meat. The production and consumption of sustainable food assume different designs in each locality and they are based on shared values that motivate their development. The transition to the production and consumption of sustainable food implies modifications in consolidated food systems that are organized under very established dynamics, techniques and food cultures.

The present research was implemented covering four Slow Food restaurants in Barcelona and the data was collected through open interviews, web pages and local visits. The objective of the analysis is to understand this emerging reality through the description and analysis of aspects of these sustainable menu design creation processes.

It was detected that Catalan cuisine is a fundamental aspect for sustainable menu design in Barcelona. The models analyzed show that there are possible solutions and that the designs they establish can be a first stage in the construction of more perfect sustainable designs.