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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Rafa Zafra
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Arnau Subías
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Juanjo López
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David Montalban
Brand Ambassador Caviar de Riofrío (Riofrío, Granada, Spain)
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11:50 - 12:30 HRS
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12:30 - 13:25 HRS
Verónica Zumalacárregui
Journalist and influencer
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Mario Sandoval
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Miguel Carretero
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13:25 - 13:55 HRS
Albert Franch
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Héloïse Vilaseca
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Pablo Sosa Domínguez
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University and gastronomy
15:00 - 15:30 HRS
Laura Pintos
Head of Lifestyle and Gastronomy at ABC
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Antonio Obregón
Academic Director of the MACC
John Regefalk
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Gastronomy as a driving force at home and abroad
15:30 - 16:15 HRS
Ignacio Medina
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José Miguel Herrero
Director of Food at the Ministry of Agriculture, Fisheries and Food
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Oriol Castro
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Nieves Barragán
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Understanding cooking styles: Minimalism
16:30 - 18:30 HRS
Ferran Adrià
Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)
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
Alba Torres
Member of the elBullifoundation team and lecturer on the MACC Master's Degree in Continuing Education in Gastronomic Catering.
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The transformative potential of AI in creating new foods.
10:00 - 10:40 HRS
Juan Francisco Delgado
Executive Vice President INTEC Foundation
Enrique García Gavira
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Peter Yu
Director Asia Pacific Society for Cellular Agriculture
Lara Neira
CEO NIGAL
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The new social and emergency cooking
10:40 - 11:15 HRS
Pepa Muñoz
Chef at El Qüenco de Pepa (Madrid, Spain)
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Grupo Cañitas (Casas-Ibáñez, Albacete, Spain)
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The value of local products in revitalising the territory / Gastronomic entrepreneurship in Empty Spain
11:15 - 11:50 HRS
Jorge Jiménez
President APROTER
José Alfredo Martín
Co-founder of Apadrinaunolivo.org
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Neus Monllor
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Vertical farming
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Jaime Martín
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New challenges of foodtech and its application in different business models
13:15 - 13:45 HRS
Gabriel Torres
Pascual Innoventures
María Jesús Abellán
Head of the Department of Food Innovation of ICEX
Mariano Oto
Vice President of FATE & CEO of Nucaps
Mª Rosario Villarroel
Viscofan
Rubén Hidalgo
Capsa Food
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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
Chef at Monte* (San Feliz, Asturias, Spain)
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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Fermented products and enzymes: safe, healthy and gastronomical
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
R&D Manager ABbiotek Health
Esther Merino
Beverage developer and gastronomic researcher
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From ageism to the silver economy
12:40 - 13:15 HRS
Elena Roura
Scientific Director of the Alícia Foundation
Susana Belmonte
Director General of Public Health, Ministry of Health of the Community of Madrid
Juan Mediavilla
Restoration advisor
Bars and taverns against loneliness
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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Biogenetics and food: innovation, ethics and the future of what we eat
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
Catalina Valencia
Head of Community KMZERO Food Innovation Hub
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Food craftsmanship and its connections
14:40 - 15:10 HRS
José Miguel Herrero
Director of Food at the Ministry of Agriculture, Fisheries and Food
Leandro Cano
Designer
Macarena Navarro
Curator and consultant for contemporary Spanish crafts
José Luis Álvarez
Alimencap
Manuel Almazán
Five Fish - Pescados y Mariscos Almazán, Soria)
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Spanish honey: the best ingredient for sweeteners
13:05 - 13:35 HRS
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)
