Sustainability is an underlying part of our research and programmes. We look at waste as a quality raw material. Where people use to see a simple banana peel, we see carbohydrates. Where people see fish bones, we see proteins this is to say we understand this cycle as a second life for the products, giving them the value they deserve.

In that way, throughout a process that combines investigation and creativity we use the proteins and the carbohydrates as a base for the development of new gastronomic products using avant-grade techniques.

One example could be the coffee grounds a product that in the best of the cases finishes his life cycle as a fertilizer. We look on it from another perspective: analysing it´s organic components we can get 5 different new products with gastronoic value.