Last February 23rd and 24th, experts and leaders in the gastronomy sector Culinary Action! Entrepreneurs VIII. They met at the International Forum. This edition has been virtual and has been open to the public for free.

2020 has been a complex and decisive year and has clearly shown that the value chain of the gastronomic sector is vulnerable; By 2021, however, the challenge is growing for all actors. The 2021 Forum has been a meeting and working space for all actors in the value chain, in order to strengthen the main weaknesses that have emerged with the crisis caused by COVID-19 and improve the resilience of the gastronomic system.

Dani García (La Gran Familia Mediterránea) was in charge of giving the keynote address of the Forum, which opened the Forum on 23 February: 'What is the future of gastronomy?'. In addition, two roundtables brought together professionals from various fields of gastronomy; specifically in the Production, Industry, Retail or Horeca sectors. In these talks, they discussed how the main challenges of gastronomy should be defined so that the value chain can work together; in addition, they shared their vision of the position of the gastronomic system at the intersection of science, gastronomy and social consciousness. Among the experts who took part in these roundtables were Jorge Portillo (GreeM), Jorge Mas (Crearmas), Javier Olleros (Culler de Pau), Bernat Añaños (HEURA) and Nabila Rodriguez (former student of Alchemist and BCC). . To end this first day, Beatriz Romanos (FoodTech Magazine) gave the main answers to the major challenges facing the sector, in a presentation entitled 'The future is here now'.

On the second day of the forum, several practical workshops were held, focusing on each area of ​​the sector. These workshops were attended by various actors in the value chain, including Patrik Bergaretxe (Just-Eat), Xanty Elías (Finca Alfoiz), Josu Garaialde (HAZI), José Pablo Larrea (Baserria Km0), Inés Baigorri (Alava Wines), Xabier Alberro (Alberro Horticulture), Jon Torre (Petritegi) and Maitane Alonso (Innovating Alimentary Machines).

It was also attended by representatives of Osigris, Zyrcular Foods, Kendu and El Súper de los Pastores. These professionals shared their experiences, advice and knowledge and provided some answers to the current needs of the sector through talks aimed at promoting inspiration and innovation in the sector.

The forum had the institutional collaboration of Onekin, the Hazi Foundation and the Department of Economic Development, Sustainability and Environment of the Basque Government, with the support of Mahou-San Miguel and the collaboration of Gastroeconomy.

About Culinary Action!

Basque Culinary Centers Culinary Action! the initiative promotes entrepreneurship and new businesses in the field of gastronomy and food. Since 2014, it has brought together entrepreneurs, students, companies and industry, as well as society, in the same space to make a real socio-economic impact on the gastronomy sector. It catalyzes disruptive innovation by promoting startups and sustainable projects that challenge the food system, such as #foodtech, #restech and #agrotech.

It also creates entrepreneurial spaces open to society. These sites allow us to detect the needs of the entrepreneurial community and startups, and provide a quick and easy response to propose a useful solution to the market. To date, its acceleration program (Culinary Action! Accelerator) has accelerated 75 startups in the sector.

In 2021, the Basque Culinary Center celebrates its 10th anniversary. Since its creation, the organization has developed a 360º approach to gastronomy through various initiatives and projects. This year, achievements and future challenges based on the organization’s values ​​(passion, excellence, innovation and social commitment) have been praised.

More information:
https://culinaryaction.com/forum/viii-foro-internacional-de-emprendedores-2021/