In times of transformation, the Basque Culinary Center (Donostia-San Sebastián) and FRUTO | diálogos do alimento (Brazil), join forces to celebrate, on November 19th and 20th, a special conference to talk about sustainability and to connect the gastronomy industry with some of the environmental, economic and social challenges of our time.
International experts from all over the world will take part of a needed and stimulating conversation. Event sponsored by: Diputación Foral de Gipuzkoa. With the collaboration of Aquanaria and Mahou San Miguel.
LECTURES
Watch the lectures of the special edition FRUTO + BCC that was held in November 2020.
Translating biodiversity into an edible bet
Jaime Camacho & Sebastián Pinzón
Jaime Camacho & Sebastián Pinzón
The culinary language of the wild plants
Blanca Del Noval
Blanca Del Noval
Keys to achieve social and economic development through gastronomy
Marsia Taha
Marsia Taha
Kitchen Farming Project: planting, harvesting and cooking
Oliver Holt
Oliver Holt
Sustainability as a creative challenge: walking the walk
Douglas McMaster
Douglas McMaster
Food as a transformative force
Luís Capão
Luís Capão
Sitopia: rethinking the relationship between what, where and how we eat
Carolyn Steel
Carolyn Steel
Generation Y: young people changing the world right here right now
Camille Etienne
Camille Etienne
Circular Economy: what goes around, comes around
Gaëlle Le Gélard
Gaëlle Le Gélard
New approaches through Food Design
Elsa Yranzo
Elsa Yranzo
The wild life and its culture
Miles Irving
Miles Irving
Native bees, biodiversity and the sustainable use of natural resources
Jerônimo Villas Bôas
Jerônimo Villas Bôas
Alliances for sustainable international trade that enables local economic growth
Hernan Manson
Hernan Manson
Hope and resilience for a better future
Chido Govera
Chido Govera
Shaping a sustainable restaurant industry
Tracy Chang
Tracy Chang
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