A new generation of chefs is exploring how gastronomy can become more closely connected to the origin of ingredients, local identity and responsible resource management. These questions took centre stage during the opening day of the eighth HIC Summit in Ibiza, where chefs and industry professionals discussed the challenges of building a more sustainable food sector.
The gastronomy programme took place on Wednesday 28 October 2026 at the Balearic Islands Hospitality School in Sa Coma. It brought together chefs from different Spanish regions, alongside representatives from agriculture, hospitality, business and architecture, to examine how food can strengthen the relationship between tourism, territory and local communities.
The eighth edition of HIC Summit ran from 28 to 30 October, with discussions also covering tourism management, marine conservation, biodiversity, water resources and the future of sustainable destinations.
Four chefs discuss the future of sustainable gastronomy
One of the main sessions, titled Gastronomy with Identity: Origin as Inspiration, Commitment as an Ingredient, brought together four chefs with different culinary backgrounds:
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Lucía Grávalos, chef at Desborre in the Community of Madrid.
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Walter Sidoravicius, head of Omakase by Walt in the Balearic Islands.
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Carlos Casillas, chef at Barro in Ávila.
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María José Martínez, chef at El Lienzo in the Valencian Community.
The discussion explored how chefs can combine creativity and regional identity with more responsible approaches to food production and restaurant management.
Reducing food waste was one of the central subjects. Grávalos explained how fermentation techniques can help transform food remnants and secondary ingredients into new preparations, recipes and drinks. Making better use of vegetable peelings and other parts of ingredients was also highlighted as a way to reduce organic waste.
Casillas emphasised that using ingredients more efficiently is not only an environmental consideration but also an economic one. For restaurants, reducing waste can help prevent unnecessary losses and improve the management of resources.
Martínez discussed the practical difficulties that restaurants can encounter when trying to introduce certain food-waste reduction techniques, particularly when they must also meet food safety and hygiene requirements.
The conversation also addressed purchasing decisions, the development of new culinary techniques and the importance of making sustainability practical and achievable within individual businesses.
Working conditions and team organisation were another part of the debate. The speakers considered how creating better working environments can help restaurants attract and retain skilled professionals, an increasingly important challenge for the hospitality sector.
Gastronomy, local communities and the importance of territory
A second roundtable, titled Gastronomy, Community and Territory: Challenges and Opportunities, examined how food businesses can contribute to local economic activity, strengthen communities and create distinctive tourism experiences based on the resources of each destination.
The discussion included Maribel Juan Torres, president of the Balearic Council for Organic Agricultural Production; Zelia Sicot, coordinator of the Eating in Ibiza Gastronomic Club at Fomento del Turismo; David Basilio, Operations Director at Linkers; and Lluís Oliva i Munar, president of the Ibiza and Formentera delegation of the Official College of Architects of the Balearic Islands.
Among the subjects discussed was the potential of the circular economy to reduce costs and build stronger connections between primary producers and restaurants.
The role of organic agriculture and the opportunities offered by the Balearic Islands' agricultural legislation were also considered, alongside the need to improve professional training and make it easier for small and medium-sized businesses to access new commercial opportunities.
Housing was another important issue. The availability and affordability of accommodation were identified as factors affecting the ability of the hospitality sector to attract and retain workers.
The discussion highlighted that a stronger gastronomic identity depends on more than restaurants and chefs. It also requires relationships with producers, access to local ingredients, skilled workers and an economic environment in which food businesses can operate throughout the year.
Benjamín Lana receives the first HIC Talentum award of 2026
The opening session also provided the setting for the presentation of the first HIC Talentum award of the 2026 edition.
The recipient was Benjamín Lana, president of Vocento Gastronomía and director of Madrid Fusión and San Sebastián Gastronomika. The recognition celebrated his professional career and contribution to promoting Spanish gastronomy.
During his intervention, Lana spoke about Spain's international position in gastronomy and the importance of making better use of the country's culinary talent and the diversity of its agricultural and food products.
He also highlighted the need for hotels to develop their own gastronomic identity, connecting their food offering with the destination rather than treating restaurants as an isolated part of the hospitality experience.
HIC Summit's wider programme in Ibiza
The gastronomic session was the opening part of a three-day programme exploring innovation, tourism and regenerative culture.
On 29 October, the summit moved to TheHUB Ibiza in Santa Eulària for discussions on tourism management, marine conservation, the blue economy and nature-inspired innovation.
The final day, 30 October, took place at Colegio Mestral in Ibiza, with the eighth HIC Forum addressing subjects including education, tourism's social impact, regenerative agriculture, water security and mobility.
Founded in 2019, HIC Summit has developed into an annual meeting point for professionals, researchers, institutions and businesses working across tourism, innovation and sustainability.
The gastronomy discussions in Sa Coma placed food at the centre of that wider conversation, highlighting how the future of tourism is also connected to the people who produce, prepare and serve what visitors eat, and to the communities and landscapes behind those ingredients.