GASTRONOMY
AS TOOL
FOR TRANSFORMATION 

Sustainability as a creative challenge: walking the walk

Douglas McMaster (Silo)

Kitchen Farming Project: planting, harvesting and cooking

Oliver Holt (Blue Hill at Stone Barns)

New approaches through Food Design

Elsa Yranzo

Circular Economy: what goes around, comes around

Gaëlle Le Gélard (Ellen MacArthur Foundation)

Generation Y: young people changing the world right here right now

Camille Etienne (On Est)

The culinary language of the wild plants

Blanca del Noval (BCulinaryLab)

Sitopia: rethinking the relationship between what, where and how we eat

Carolyn Steel (Sitopia)

Keys to achieve social and economic development through gastronomy

Marsia Taha (Gustu)

Food as a transformative force: urban gardens, citizens and local food

Luís Capão (Cascais Ambiente)

Translating biodiversity into an edible bet

Jaime Camacho y Sebastián Pinzón (Proyecto Caribe)

Adapting to defying times

Matt Orlando (Amass)

Planting the conversation

Joxe Mari Aizega (BCC), José Ignacio Asensio (Councillor for the Environment and Hydraulic Works)

Hope and resilience for a better future

Chido Govera (Future of Hope)

The wild life and its culture

Miles Irving (Forager Ltd)

Native bees, biodiversity and the sustainable use of natural resources

Jerônimo Villas-Bôas (Reenvolver)

The true value and power of food

Alex Atala (D.O.M)

Alliances for sustainable international trade that enables local economic growth

Hernan Manson

Shaping a sustainable restaurant industry

Tracy Chang (Pagu)