Mescladís joins the 4th edition of "Aprovechemos los alimentos" (Let's make the most of food)

The Mescladís organization is participating in the fourth edition of the "Let's make the most of food" campaign , promoted by the Department of Agriculture, Livestock, Fisheries and Food of the Generalitat de Catalunya. The initiative will run throughout September and October and seeks to raise awareness among citizens about the need to prevent and reduce food losses and waste.
This year, in addition, two milestones will be celebrated: the 5th #JoEspigolo Marathon and the Great Lunch of Food Recovery for more than 400 people, which will take place in Vic.

Mescladís in the #Gastrorecup network.

Mescladís participates with its spaces in Barcelona -MescladísBorrell and Mescladís Teatre Lliure Montjuïc-, reinforcing a vision of sustainable gastronomy, responsible use and community impact.

In our restaurants we will offer these appetizers/menus:

Mescladís Borrell - 29/10/2025, 8:30 pm (by chef Ester Leme)
Mescladís Lliure Montjuïc - 30/10/2025, 8:20 pm (by chef Paloma Vallejo)

To book a table and enjoy the #GastrorecupMescladis menus: gastrorecup.cat.

A gastronomic movement with social and environmental impact

The campaign consolidates its reach with more than 70 #Gastrorecup meals programmed in restaurants all over Catalonia, a record participation that evidences the sector's interest in the cuisine of use, sustainability and social responsibility.

During the presentation at the Palau Robert, the trajectory of professionals who have supported the Gastrorecup movement since its beginnings was recognized:

• Ada Parellada (Semproniana)
• Albert Marimon (La Cava de Tàrrega)
• Lluc Quintana (Can Xapes, Cornellà del Terri)
• Albert Guzmán (Restaurant Albert Guzmán, La Ràpita)

Three axes of the campaign

1) #Gastrorecup meals (September 30 - October 31).

More than 60 restaurants in Catalonia join the initiative.

Barcelona
Semproniana (Barcelona), D'ins Activa (Barcelona), Bar Verat (Santa Coloma de Gramenet), Aula Restaurant (CETT) (Barcelona), Aflamas (Barcelona), Cal Mingo (Barcelona), Institut Escola d'Hoteleria i Turisme de Barcelona, Can Perico (Santa Perpètua de Mogoda), Casa Amàlia 1950 (Barcelona), Xiroi (Barcelona), Ca la Nuri (Barcelona), Can Culleres (Barcelona), Mescladís Borrell (Barcelona), Mescladís Teatre Lliure Montjuïc (Barcelona), Fundació Rubricatus (El Prat de Llobregat), Porco Preto (Barcelona), La Gormanda (Barcelona), La Sosenga (Barcelona), Avenir (Barcelona), Sardineta Bistrot (Arenys de Mar), El Gat Blau (Vilafranca del Penedès), Cal Mingo (Viladecans).

Central Catalonia
Via Restaurant (Vic), El Bart (Vic), Mas Monells (Sant Bartomeu del Grau), Thymus Restaurant (Manlleu), Joviat Culinary Arts (Manresa), Escola d'Hostaleria d'Osona (Tona), Somiatruites (Igualada), Nou Urbisol (Castellolí); Slow Food collective of Central Catalonia (with the collaboration of Can Patoi -Navarcles-, Cau de l'Ateneu -Manresa-, L'Obradora -Manresa-, Ígnia -Manresa-, Mas de la Sala -Sallent-, La Xicra -Artés-, La Sardana -Manresa-, Laida -Manresa-); CAC Collsacabra collective (Ca l'Ignasi -l'Esquirol-, Hostal Collsacabra -l'Esquirol-, La Fita -Tavertet-, Embotits del Collsacabra -Cantonigròs-, Ca l'Edu -l'Esquirol-, La Cöpe -l'Esquirol-, Formatges Riuadavets -l'Esquirol-).

Tarragona and Terres de l'Ebre
El Terrat (Tarragona), Meleta de Romer (l'Ametlla de Mar), A Cullerades (Reus), Restaurant Albert Guzmán (La Ràpita), L'Antic Molí (Ulldecona), Cal Faiges (Poble Nou), La Barraca (l'Ampolla).

Girona
Can Roca d'Esponellà, Escola d'Hostaleria de Figueres - Institut Olivar Gran, Can Xapes (Cornellà del Terri), Escola d'Hostaleria i Turisme de Girona, Hostal dels Ossos (Olot), Carles Antoner (Lladó), Hotel Casamar (Palafrugell), S'ha Acabat el Bròquil (Campdevànol), Fonda Xesc (Gombrèn), Ditifet (Girona), Institut Ramon Coll i Rodés (Lloret de Mar), El Brot (Vilavenut), El Rebost de Can Moragues (Riudarenes), Quinze Ous (Girona).

Lleida
Red de restauradores del Pallars, Braseria L'Alzina (Sant Guim de Freixenet), Atrevit (Mollerussa), Antic Forn and La Cava (Tàrrega), Xopluc (Boldú), El Truc (Agramunt), Fundació Coma de Meià (Vilanova de Meià), Ca l'Agneta (Cervera), No Badis (Cervera), El Cau (Almenar), Cal Xirricló (Balaguer), Lo Ponts (Ponts).

Collaborating companies
Ametller Origen, Fundació Espigoladors, Makro, Bon Preu, Porc de Palou, Plusfresc, Talkual Foods, Borges, Montsià, Obrador Can Coll, Bonpreu Esclat, Condis, Bon Àrea and Coop-era.

2) 5th #JoEspigolo Marathon (Saturday, October 4)

The Fundació Espigoladors and the Department of Agriculture invite you to participate in simultaneous gleanings in different locations. In the previous edition, 12,128 kg of food were recovered.

3) Grand Profit Luncheon (Sunday, October 5)

Free popular meal for about 400 people, made with recovered food and suitable for consumption. It will be held in Vic, with the collaboration of the City of Vic, the Platform Aprofitem els Aliments (PAA) and other entities. The kitchen will be in charge of the collective Osona Cuina and will include activities for all ages and a point of sale of gleaned fruits and vegetables.

Related agenda

In the framework of La Mercè 2025, together with the Joint Office for Sustainable Food (OCAS) and the Barcelona City Council, we propose:

• Saturday, September 27th - 12:30 pm: radio program L'arca de Nogué from the Terra i Gust fair (Catalunya Ràdio).
• Saturday, September 27 - 16:30 to 18:00 h: awareness-raising activity at Terra i Gust.
• Friday, October 10 - 10:00 to 13:00 h: day to energize the ecosystem of organizations working on food waste in Barcelona. Presentation of the Prevention Guide for free food distribution services, at Palau Robert.
• Fira de Sant Miquel (Lleida), September 29th: showcooking of "fork breakfasts of use".

Strategic framework and key data

The campaign is part of the Food Strategy of Catalonia 2024-2028, aimed at a more sustainable and circular model.
The Diagnosis of food waste in households in Catalonia (2024) estimates:

• 21.56 kg/year per inhabitant wasted in households.
• 902.85 million euros of associated expenses.
• 462,347,277 kg of CO₂e emitted.

At the same time, the strategic plan for the prevention of food losses and food waste in Catalonia is progressing, with presentation scheduled for the beginning of 2026.

For more information about the campaign and reservations for the #Gastrorecup menus: gastrorecup.cat.