Round table
Circular gastronomy
Sustainability, circularity and gastronomy.
The new old forms of production and cultivation will be discussed, with examples of different proposals and strategies to promote sustainability in different sectors (industry, institutional catering, restaurants).
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Juanjo López
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12:30 - 13:25 HRS
Verónica Zumalacárregui
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15:00 - 15:30 HRS
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Ferran Adrià
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Rubén Zubiri
Enigma* (Barcelona, Spain)
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Artur Martínez
Chef at Aürt* (Barcelona, Spain)
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
Toni Massanés
Director General Fundación Alícia
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Juan Francisco Delgado
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Lara Neira
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13:15 - 13:45 HRS
Gabriel Torres
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María Jesús Abellán
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Viscofan
Rubén Hidalgo
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The prodigal sons of country cooking
15:00 - 16:00 HRS
Iris Jordán
Chef at Ansils* (Anciles, Huesca, Spain)
Alejandro Hernández
Chef at Versátil* (Zarza de Granadilla, Cáceres, Spain)
Xune Andrade
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Juan Carlos García
Chef at Vandelvira* (Baeza, Jaén, Spain)
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Health in the restaurant
10:30 - 11:10 HRS
Diego Guerrero
Chef at DSTAgE** (Madrid, Spain)
Meritxell Obiols
Co-founder of GastroCoaching.Food. Specialist in Coaching, Emotional Intelligence and Leadership.
David Seijas
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11:10 - 11:50 HRS
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Fabiola Juárez
Fundación Alícia
Paula Fernández
Universidad de León
Jordi Cuñé
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Esther Merino
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Scientific Director of the Alícia Foundation
Susana Belmonte
Director General of Public Health, Ministry of Health of the Community of Madrid
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13:15 - 13:50 HRS
Guillermo Elejabeitia
Gastronomic journalist
Sergio Gil
President Fundación Restaurantes Sostenibles
Anna Ramírez
SALSA Project
Emilio Gallego
General Secretary of the Spanish Hotel and Catering Trade
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13:50 - 14:30 HRS
Elena Saenz
Director of ANOVE
Daniel Ramón Vidal
Professor of Food Technology at Cardenal Herrera University (Valencia)
Federico Grau
CEO MadeinPlant
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Head of Community KMZERO Food Innovation Hub
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José Miguel Herrero
Director of Food at the Ministry of Agriculture, Fisheries and Food
Leandro Cano
Designer
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José Luis Álvarez
Alimencap
Manuel Almazán
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Spanish honey: the best ingredient for sweeteners
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Fátima Gismero
Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)
Ana Díaz Pérez
Deputy Director General for Quality and Sustainability, Directorate General for Food
Iván del Río
Beekeeper Madrid Honey
David Senchermés
President ASEMIEL
Mª José Martínez
Chef at Lienzo (Valencia, Spain)