Presentation
Inditex 360º Catering: Economy & Ecology
Inditex's restaurants are an example of 360º mass catering that has changed logistical practices, relationships with local suppliers and visions of food production and consumption to achieve transformative impacts and zero waste.
Their model illustrates how the private sector can support the transformation of mass catering through inclusive and ecological food networks, greater social benefits and lower environmental costs, improving the health of their employees and the community.
Related talks
Presentation
Water cuisine as a philosophical concept in Japanese gastronomy
10:50 - 11:20 HRS
Albert Raurich
Chef at Dos Palillos* (Barcelona, España)
Presentation
Gastón & Dabiz, a UniverXO of cebiches
11:25 - 11:55 HRS
Gastón Acurio
Chef at Astrid & Gastón (Lima, Perú)
Dabiz Muñoz
Chef at DiverXo*** (Madrid, Spain)
Presentation
Improving the creative system through the experience of elBullirestaurant
12:35 - 13:35 HRS
Ferran Adrià
Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)
Rubén Zubiri
Enigma* (Barcelona, Spain)
Presentation
The soul of whisky in the kitchen
16:40 - 17:10 HRS
Mark Donald
Chef at The Glenturret Lalique** (The Hosh, Crieff, Scotland, UK)
Presentation
Flavour enhancers from 'waste'
17:15 - 17:45 HRS
Diego Guerrero
Chef at DSTAgE** (Madrid, Spain)
Presentation
All the Mexicos of Quintonil
17:50 - 18:20 HRS
Jorge Vallejo
Presentation
Abastos, to supply. Market cuisine at the market
18:25 - 18:55 HRS
Iago Pazos
Chef at Abastos 2.0 (Santiago de Compostela)
Presentation
Chickpeas from Madrid: the challenge of diversity
10:00 - 10:30 HRS
Remedios Alarcón
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
Luis Isac
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
Jorge Rea
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA)
Daniel Martínez
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
Presentation
Vegetable cold meats
10:35 - 11:05 HRS
Marco Antonio Iniesta
Chef at Frases* (Murcia)
Presentation
Narisawa and his vision of a new Japanese pop culture
16:10 - 16:40 HRS
Yoshihiro Narisawa
Chef at Narisawa** (Tokio, Japan)
Presentation
Mugaritz?
16:45 - 17:15 HRS
Andoni L. Aduriz
Chef at Mugaritz** (Errentería, Guipúzcoa)
Presentation
Cooking in a changing climate
17:20 - 17:50 HRS
Chiara Pavan & Francesco Brutto
Chefs at Venissa* (Mazzorbo, Venice, Italy)
Presentation
Cooking the Journey
17:55 - 18:25 HRS
Agustín Ferrando Balbí
Chef at Ando* (Hong Kong, China)
Presentation
Refining the marine enzymatic process
18:30 - 19:00 HRS
Diego Schattenhofer
Chef at Taste 1973* (Arona, Tenerife, Spain)
Presentation
The land feeds us, the land eats us
19:05 - 19:35 HRS
Pedro Aguilera
Chef at Mesón Sabor Andaluz* (Alcalá del Valle, Cádiz, Spain)
Presentation
The depths of Catalan cuisine
10:35 - 11:05 HRS
Jordi Vilà
Chef at Alkimia* (Barcelona)
Presentation
The concealment of the product
11:45 - 12:25 HRS
Javi Estévez
Chef at La Tasquería* (Madrid, Spain)
Presentation
The 72 seasons and Kyoto's culinary spiral
12:20 - 12:50 HRS
Katsuhito Inoue
Chef at Chef's Table by Katsuhito Inoue (Kyoto, Japan)
Presentation
Beyond Zero Waste: Cooking
14:30 - 15:00 HRS
Albert Franch, Luka Balac & Carlos Henriques
Owners of Nolla (Helsinki, Finland)
Presentation
Honey from La Alcarria
10:30 - 11:00 HRS
Carlos Gumiel
Chef at Biosfera (Guadalajara, Spain)
Presentation
Japanese Breakfast
11:05 - 11:50 HRS
Sayuri Ikeda
Owner of CHOSHOKU KISHIN (Kyoto, Japan)
Presentation
The "colineta"
11:55 - 12:25 HRS
Raúl Bernal
Lapaca Pastry Shop (Huesca, Spain)
Presentation
Ice cream snacks
12:30 - 13:00 HRS
Fernando Sáenz
Owner of Grate & Dellasera (Logroño, Spain)
Presentation
25 years of themed menus
13:40 - 14:05 HRS
Jordi Butrón
Ex director of Espai Sucre (Barcelona, Spain)
Presentation
Sweet and savoury snacks
10:15 - 10:45 HRS
Jairo Vincelle
Pastry chef at Pastelería Vincelle (Jaca, Huesca, Spain)
Presentation
From tradition to innovation
14:10 - 14:40 HRS
Ginés Nicolás
Owner of the Catorce Doce bakery in Niko (Murcia)
Presentation
Rye bread
16:35 - 17:05 HRS
Richard Hart
Owner of Hart Bageri (Copenhagen, Denmark)
Presentation
Dishes for sweets
17:45 - 18:15 HRS
Carlos Pardo
CEO ACME Madrid (Madrid, Spain)
Presentation
Sinergia collection: creative nougats
14:45 - 15:15 HRS
David Gil
Co-owner and head of innovation at I+Desserts (Barcelona, Spain)
Presentation
Terroir
10:00 - 10:30 HRS
Miguel Ángel de la Cruz
Chef at La Botica* (Matapozuelos, Valladolid, España)
Presentation
The vinegar kitchen
11:45 - 12:15 HRS
Juanlu Fernández
Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain )
Presentation
The millefeuille in five versions
12:45 - 13:30 HRS
Estela Gutiérrez
Owner of Estela Hojaldre (Madrid, Spain)
Noelia Tomoshige
Owner and baker at Monroebakes (Getafe, Spain)
Ana Jarquín
Co-owner of La Pastisseria (Barcelona, Spain)
Fátima Gismero
Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)
Claudia Covarrubias
Bakery Manager at Panod (Madrid, Spain)
Presentation
The sweet side of El Celler de Can Roca
10:35 - 11:05 HRS
Jordi Roca
Pastry Chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Disfrutar: latest news
12:00 - 12:30 HRS
Oriol Castro, Eduard Xatruch & Mateu Casañas
Chefs at Disfrutar*** (Barcelona, Spain)
Presentation
Gelato Collection
16:00 - 16:30 HRS
Albert Adrià & Alfredo Machado
Gelato Collection
Presentation
Updated tradition
15:00 - 15:30 HRS
Fran Martínez & Cristina Díaz
Chef maître at Maralba** (Almansa, Albacete, Spain)
Presentation
Cooking with light
15:30 - 16:00 HRS
David Chamorro
Director de Food Idea Lab (Madrid, Spain)
Presentation
LLUC, the documentary
13:35 - 14:05 HRS
Lluc Crusellas
Pastry chef at El Carme Pastisseria (Barcelona, Spain)
Presentation
Pastry-making by Oriol Balaguer
16:35 - 17:05 HRS
Oriol Balaguer
Owner of Oriol Balaguer (Barcelona, Spain)
Presentation
Panettone
16:00 - 16:30 HRS
Ton Cortés
Co-owner of Suca'l (Barcelona, Spain)
Miguel Castro
Owner of Marea Bread (Madrid, Spain)
Presentation
AI applied to daily menus
13:40 - 14:10 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)
Eneko Axpe
Doctor of Physics
Presentation
For the love of art
16:05 - 16:35 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurante *** (Dénia, Alicante, Spain)
Presentation
Landscape gastronomy: learning to listen to the rhythms of nature
13:55 - 14:25 HRS
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Presentation
Traditions looking at Aponiente
10:15 - 10:45 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
AI in the sweet world
11:30 - 11:50 HRS
Christian Escribà
Pastry chef at Pastelería Escribà (Barcelona, Spain)
Presentation
Opportunities and challenges of AI in the hospitality industry
11:00 - 11:30 HRS
Cecilia Tham
Co-founder and CEO at Futurity Systems
Presentation
Sowing the future: innovations transforming our tables and baskets
13:55 - 14:15 HRS
Pedro Luis Prieto Hontoria
CEO of Be Food Lab
Presentation
Marine superfoods for the blue economy of the future
11:50 - 12:20 HRS
Carlos Duarte
Professor of Marine Science at King Abdullah University of Science and Technology KAUST (Saudi Arabia)
Presentation
National Food Strategy
11:50 - 12:15 HRS
Ana Rodríguez Castaño
General Secretariat for Agricultural Resources and Food Security
Presentation
AI to accompany human nutrition
10:00 - 10:30 HRS
Rafael Urrialde
Researcher Universidad Complutense de Madrid
Presentation
Shaping the Future: Top Health-Focused F&B Trends for 2025
14:30 - 15:00 HRS
Enric Tardío
Sales manager South Europe at Innova Market Insights
Presentation
Diabetes: trends and evidence
12:15 - 12:40 HRS
Serafín Murillo
Nutritionist at Hospital Sant Joan de Déu (Barcelona, Spain)
Paco Roncero
Chef at Paco Roncero Restaurante** (Madrid, Spain)
Presentation
Mottainai: the sorrow of waste
12:45 - 13:15 HRS
Steven Wu
Chef a Sen Omakase* (Madrid, Spain)
Presentation
Roots, cooking the environment
15:15 - 15:45 HRS
Alejandro Ibáñez
Chef at Barahonda (Yeda, Murcia)
Presentation
Breaking the boundaries between sweet and savoury
16:55 - 17:25 HRS
Jesús Camacho
Chef at Donaire* (Adeje, Tenerife)
Presentation
Pastry No limit
10:50 - 11:50 HRS
Christian Escribà
Pastry chef at Pastelería Escribà (Barcelona, Spain)
Presentation
Sweet creams
11:55 - 12:25 HRS
Ricardo Vélez
Chocolatier at Moulin Chocolat (Madrid, Spain)
Presentation
Presentation of the black truffle of Teruel and appointment of José Carlos Capel and Joan Roca as Ambassadors.
17:30 - 18:00 HRS
José Miguel Herrero
Director of Food at the Ministry of Agriculture, Fisheries and Food
María José Medas
Chef at El Batán* (Tramacastilla, Teruel, Spain)
Isabel Doñate
Association of Truffle Growers of Teruel
Presentation
Snails, quail and wine
18:05 - 18:35 HRS
Javier Corral
Chef at Buezo Restaurante (Burgos, Spain)
Presentation
Landscapes of Georgia
19:15 - 19:45 HRS
Daduna Ghlonti
Chef at Skio (Gudauri, Georgia)
Irakli Todadze
Chef at Radisson Blu Iveria Hotel (Tiblisi, Georgia)
Guram Baghdoshvili
Chef at Karater (Lisboa, Portugal) & Chventi (Georgia)
Davit Narimanishvili
Chef at Nunuka & Persimmon's (Madrid, Spain)
Presentation
Recovering flavours
11:10 - 11:40 HRS
Paco Torreblanca
Pastry Chef at Pastelería Torreblanca (Petrer, Alicante, Spain)
Presentation
New bakery products
17:10 - 17:40 HRS
José Roldán
Baker and pastry chef at Panadería El Brillante (Córdoba, Spain)
Presentation
Sustainable baking with tradition and innovation
12:10 - 12:40 HRS
Elisabete Ferreira
Manager at Pão de Gimonde (Gimonde, Portugal)
Presentation
Inspiration and excellence with the Torres brothers: sweet vs savoury
11:20 - 11:50 HRS
Sergio y Javier Torres
Chefs at Cocina Torres*** (Barcelona, Spain)
Presentation
A modern, versatile and unique take on a universal cheese
12:30 - 13:30 HRS
Jordi Cruz
Chef at ABaC*** (Barcelona, Spain)
Pepe Rodríguez Rey
Samantha Vallejo Nájera
Catering Samantha de España
Presentation
Valladolid, world capital of the tapa
11:05 - 11:35 HRS
Teo Rodríguez
Chef at Trasto (Valladolid, Spain)
Presentation
Andalusian AOVE Designations of Origin: Liquid gold for haute cuisine
13:20 - 14:04 HRS
Periko Ortega
Chef at ReComiendo (Córdoba, Andalusia, Spain)
Presentation
Looking at the forest: cooking in the pine forest with a glimpse of the past
18:35 - 19:05 HRS
Elena Lucas
Chef at La Lobita* (Navaleno, Soria)
Presentation
Hornado: the popular tradition that tastes like Quito
18:40 - 19:10 HRS
Galo Pillalaza
Chef at Cosas Finas de la Florida (Quito, Ecuador)
Fabricio Cebayos
Director of Communication Quito Tourism (Ecuador)
Presentation
Andalusian EVOO Denominations of Origin: liquid gold for haute cuisine
13:20 - 14:05 HRS
Periko Ortega
Chef at ReComiendo (Córdoba, Andalusia, Spain)
Presentation
Rethinking patisserie in a plant-based approach
11:55 - 12:25 HRS
Carlos Fernandes
Pastry chef and teacher at Le Cordon Bleu (Madrid)
Presentation
Technological advances in the catering sector
12:45 - 13:15 HRS
Carolina Coronado
Marketing Manager at Square (Dublin, Ireland)
Presentation
Dishes with history
11:05 - 11:35 HRS
Marlene Vieira
Chef at Marlene (Lisboa, Portugal)
Presentation
Dashi, base for Ernst's kitchen
11:10 - 11:40 HRS
Dylan Watson-Brawn
Presentation
The green caviar of Maresme
14:50 - 15:10 HRS
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Presentation
Protecting marine ecosystems through haute cuisine
11:10 - 11:40 HRS
João Sá
Chef at Sála* (Lisboa, Portugal)
Presentation
The value of wild and farmed fish in gastronomy
16:45 - 17:25 HRS