In an increasingly standardised food market, small-scale producers need tools that can help recognise their work, differentiate their products, and highlight the knowledge and processes that make them unique. The quality label Artesanía Alimentaria de Galicia proposes a framework to identify and give visibility to these ways of producing food, while also offering guarantees regarding the characteristics of the products they make.

To explore this and other initiatives, we will be joined by Martín Alemparte, Director of Axencia Galega da Calidade Alimentaria, as well as several producers who will share their individual experiences related to food processing and small-scale production.

The conversation will also provide an opportunity to reflect on the challenges faced by this type of producers when competing in the market with industrial alternatives, as well as on the role that recognition of food craftsmanship can play in creating value without compromising the qualities that make these products unique.

The session will conclude with a small tasting of the participants’ products, supported by Agacal and designed by Iago Pazos, offering an opportunity to discover the diversity of products that coexist within Artesanía Alimentaria de Galicia.