In a society that is increasingly globalized, but at the same time more inclined to individual enterprise efforts, it is important to highlight the role of associations as a coordinating element [...]
Introduction and objectives
Global awareness and interest in sustainability issues is at an all-time high. Customers, business owners, shareholders and suppliers are increasingly driving sustainability concerns amongst the world’s best restaurants. With recent research showing that many consumers are looking for sustainable gastronomic concepts, it is clear that the gastronomy industry must develop in ways that ensure provenance, care for the environment and society are all taken into account.
9:00 – 9:30h
INTRODUCTION: WHY GASTRONOMY AND SUSTAINABLE DEVELOPMENT?
Pedro Ballesteros, Lorea Uribarri, Eneko Atxa, Juan Mari Aburto.
9:30 – 10:30h
FROM LOCAL TO GLOBAL. THE IMPORTANCE OF COLLABORATION.
Lorea Uribarri, Eneko Atxa, Héctor Sánchez Baraga, Mr. Andrew Stephen, Paul Newnham.
10:30 – 11:30h
EATING LOCAL: CULINARY BIODIVERSITY.
Chef Joan Roca, Miguel Torres Maczassek, Leire Barañano, Inma Estevez, Dr. Miren Onaindia Olalde.
INGREDIENTS GROWN WITH RESPECT FOR THE EARTH AND ITS OCEANS.
Rodolfo Guzman, Asier Bárcena, Rogelio Pozo, Mariano Gómez.
13:10 – 14:20h
FROM FARM TO FORK: IS A CIRCULAR ECONOMY POSSIBLE?
Peio Cruz, John Trachsel, Amaia Inza, Iñigo Gaztelu, Nick Jeffries, Diego Prado.
14:20 – 14:30h
Miguel Torres Maczassek, John Trachsel, Roberto Martínez, Peio Cruz.
ENEKO ATXA AZURMENDI
Eneko Atxa, is a chef from Biscay with 4 Michelin stars. Azurmendi, his restaurant, has been distinguished with the Most Sustainable Restaurant award by The World’s 50 Best Restaurants, as the Best European Restaurant by The Opinionated About Dining (AOD), and the Best Restaurant in the World, by Elite Traveller.
It is said that together with his other two brothers, Josep and Jordi, they form a gastronomic triangle which has stirred up the gastronomic dining scene.The three-party restaurant he leads, El Celler de Can Roca, recognized as the best restaurant in the world in 2013 and 2015 (Restaurant Magazine), has accumulated a number of distinctions from the sector.
Pedro Ballesteros Torres MW holds an Agronomical Engineer degree and a Master’s in Viticulture and Oenology; he achieved the WSET Diploma with distinction, and became a Master of Wine in 2010. Pedro also studied in the wine regions of Jerez, Rheingau, Burgundy, Napa and Bordeaux.
She’s a graduate in Business Administration and Management and currently the Managing Director of NEIKER-Tecnalia and a member of the Boards of trustees of Tecnalia Foundation, Elhuyar Foundation and Elika Foundation, besides being on the Board of directors of Tecnalia Technology Corporation.
MIREN ONAINDIA OLALDE
Miren is Professor of Ecology at the University of the Basque Country/Euskal Herriko Unibertsitatea (UPV/EHU) and Director of the UNESCO Chair in Sustainable Development and Environmental Education. She is the director of the Master in “Environment and Sustainability” of the UPV/EHU.
ROGELIO POZO CARRO
Rogelio holds a PhD in Chemical Sciences from the University of the Basque Country (UPV-EHU). He has developed his professional career at AZTI-Tecnalia, where he is currently the CEO.
Since joining the Sustainable Restaurant Association as Chief Executive in 2016, Andrew has led the organization and its missions to make the food service sector sustainable.
Nick works for the Ellen MacArthur Foundation, a UK based charitable organisation with a mission to accelerate the transition to a circular economy. The Foundation approach is to build the knowledge base for this transformation and then create catalytic platforms to make it happen.
Rodolfo Guzman opened his restaurant, Boragó at the end of 2006. From this moment he started a learning process; to be able to understand what grows from the Andes to the coast and from north to south Chile, and moreover, to generate a deep knowledge around the ingredients.
AMAIA AGIRRE INZA
She is degree on Science and food technology. She has a diploma in human nutrition and a master degree on quality and in quality and business excellence. In 1996 she joined AUZO LAGUN in the quality management system and environment, being responsible for its design, monitoring and update.
Currently chef researcher in BCCINNOVATION, research and development department in Basque Culinary Centre (BCC) San Sebastian, Spain. A pioneer faculty and research centre driven dedicated to promote the socioeconomic potential of gastronomy through education, research and innovation.
HÉCTOR SANCHÉZ ZARRAGA
He is a lawyer, specialized in economy by Deusto University (Bilbao). He also holds a master degree on taxes by the same University. He started his professional career within the family holding in which the hospitality sector is important.
LOREA URIBARRI BERROJALBIZ
Degree in Geography and History from the Complutense University of Madrid. She also holds a Diploma in Territorial Planning from the Polytechnic University of Valencia and a Master’s Degree in Environmental, Territorial, and Urban Planning, from the same University.
Born in Bilbao, Mariano holds a bachelor degree in Biology and a PhD on veterinary, from University Complutense of Madrid. He has been the president of Slow Food movement at regional and national level, and part of the scientific committee for the acceptance of new food.
IÑIGO GAZTELU BILBAO
He joined Eroski cooperative in 1989, where he became partner in 1990. He has been responsible for supermarkets and general manager of the oil bottling facility of this organization. In 2004 he requested an unpaid leave to become director of Baigorri Argitaletxea S.A, printing house.
DR. INMA ESTÉVEZ
Professor on Zoology, specialised in animal behaviour and welfare. She started her research career on wild fauna and later on she focused on domestic animal species dedicated to industrial production.
He currently heads up the SDG 2 Advocacy hub. The SDG2 Advocacy Hub coordinates global campaigning and advocacy to achieve Sustainable Development Goal (SDG) 2: To end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030 based out of the UN World Food Program.
Graduate on Business Management for the Basque Country University and Master on Business Management on food chain companies. Actually, he is the purchasing manager of Makro Food in the areas of fresh products and wines.
JUAN MARI ABURTO
Since June, Juan Mari Aburto has been Mayor of Bilbao, a city that has over the last few years undergone one of the most innovative socio-economic, cultural and urban transformations, and boasts the Guggenheim Museum Bilbao as one of its most recognizable icons.
Peio Cruz is Technical Chef of Unilever Food Solutions and team leader for the culinary team of the food service division of Unilever in Spain. After training as a chef in his hometown, Bilbao, Peio acquired international experience in the UK for 5 years, working for the Hilton Hotels chain.
MIGUEL TORRES MACZASSEK
Miguel Torres is the fifth generation of one of the most prestigious wine families in Spain, rooted in the Penedès for more than three centuries, so it could be said that he carries the wine in his blood.
Business Studies and Economics degree UPV/EHU (Basque Country University) and Master in business administration (MBA) Instituto de Empresa (IE). Experience: 18 years in retail, last 10 as Regional Director focused in HORECA business development.
JOHN L. TRACHSEL
“Head of Iberia Cluster” at Electrolux Professional. Electrolux Professional is a Swedish manufacturer of industrial equipment for professional kitchens and laundries and is known in the market and certified as a sustainable company.