About the work
IDEACIÓ, REDACCIÓN Y DIRECCIÓN DEL PROYECTO TASTE PILOTO con la colaboración de Joan Salicrú i Xavier Pellicer Restaurant. From Soil to Soul is a collaborative food-tourism initiative merging biodynamic agriculture, plant-forward haute
cuisine, and digital storytelling. It is led by Xavier Pellicer, an internationally acclaimed pioneer of vegetable-led
gastronomy—named “Best Vegetable Restaurant in the World” in 2018 and 2019 by the We’re Smart Green
Guide. He will lead the project alongside Vivers Salicrú (Demeter-certified farm) and Clara Boada (digital
strategist), showcasing the food journey—from regenerative soil to cultural table—and creating a model other
SMEs can replicate across Europe. This project tackles three key challenges in the tourism–food ecosystem:
the low visibility of regenerative farming, food waste in gastronomy, and the limited digitalisation of rural tourism
SMEs. Its solution is a modular farm–chef–visitor model integrating heritage agriculture, innovative cuisine, and
digital tools to drive circularity, inclusivity, and resilience. Key deliverables: – Narrative Capsules: short
cinematic videos tracing produce from farm to plate. – Farm Experiences: immersive workshops and guided
visits at Vivers Salicrú. – Digital Hub & E-Shop: centralized platform for guides, bookings, and seasonal baskets
linked to recipes. – Recipe & Heritage Book: open-access, multilingual publication blending recipes with cultural
narratives. – Replication Toolkit: clear guidelines and templates enabling other SMEs to adopt the model.
Transformation goals: – Green: promoting regenerative farming, biodiversity, and circular gastronomy. – Digital:
storytelling, e-commerce, and digital upskilling for SMEs. – Resilience: diversified tourism offers, strengthened
farmer–chef–visitor collaboration, and transferable skills. A replicable, scalable, and cost-efficient model of
sustainable gastronomic tourism, generating shared digital and educational assets. It’s accessible to diverse
audiences—youth, elderly, disabled, international—and strengthens SME competitiveness across Europe.
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Title From Soil to Soul: Scalable Vegetable Gastronomy, Biodynamic Farming & Digital Storytelling for Sustainable, Inclusive EU Tourism
IDEACIÓ, REDACCIÓN Y DIRECCIÓN DEL PROYECTO TASTE PILOTO con la colaboración de Joan Salicrú i Xavier Pellicer Restaurant. From Soil to Soul is a collaborative food-tourism initiative merging biodynamic agriculture, plant-forward haute
cuisine, and digital storytelling. It is led by Xavier Pellicer, an internationally acclaimed pioneer of vegetable-led
gastronomy—named “Best Vegetable Restaurant in the World” in 2018 and 2019 by the We’re Smart Green
Guide. He will lead the project alongside Vivers Salicrú (Demeter-certified farm) and Clara Boada (digital
strategist), showcasing the food journey—from regenerative soil to cultural table—and creating a model other
SMEs can replicate across Europe. This project tackles three key challenges in the tourism–food ecosystem:
the low visibility of regenerative farming, food waste in gastronomy, and the limited digitalisation of rural tourism
SMEs. Its solution is a modular farm–chef–visitor model integrating heritage agriculture, innovative cuisine, and
digital tools to drive circularity, inclusivity, and resilience. Key deliverables: – Narrative Capsules: short
cinematic videos tracing produce from farm to plate. – Farm Experiences: immersive workshops and guided
visits at Vivers Salicrú. – Digital Hub & E-Shop: centralized platform for guides, bookings, and seasonal baskets
linked to recipes. – Recipe & Heritage Book: open-access, multilingual publication blending recipes with cultural
narratives. – Replication Toolkit: clear guidelines and templates enabling other SMEs to adopt the model.
Transformation goals: – Green: promoting regenerative farming, biodiversity, and circular gastronomy. – Digital:
storytelling, e-commerce, and digital upskilling for SMEs. – Resilience: diversified tourism offers, strengthened
farmer–chef–visitor collaboration, and transferable skills. A replicable, scalable, and cost-efficient model of
sustainable gastronomic tourism, generating shared digital and educational assets. It’s accessible to diverse
audiences—youth, elderly, disabled, international—and strengthens SME competitiveness across Europe.
Work type Unclassified
Tags proyecto de turisme gastronómico
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Registry info in Safe Creative
Identifier 2510133306989
Entry date Oct 13, 2025, 6:45 PM UTC
License All rights reserved
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Copyright registered declarations
Author 100.00 %. Holder Clara Boada. Date Oct 13, 2025.
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Registration: 2510133306989
