Foodture Barcelona holds its third event

Healthy and accessible food, the economic opportunities of the territory, and the climate emergency of global threats will be the central themes of Foodture Barcelona.

On 26 and 27 November, the Disseny Hub Barcelona will host the third edition of this event with the objective of experts and start-ups in the fields of science, design and innovation explore and redesign the world of food.

“We are looking for innovative and disruptive ideas. Maybe some will be very small, but they will be able to generate a very important structural change”, explained Anna Achón, Content Manager of Design & Food Projects at the Barcelona Design Center.

Furthermore, as Barcelona is the World Capital of Sustainable Food this year, Foodture Barcelona is presented as an ideal space for debating and reflecting together on the future challenges of food.

The Foodture Barcelona 2021 programme will have conferences, roundtables, workshops, exhibitions, showcases and gastronomic experiences. Although it will be in person, the talks and roundtables can also be followed via streaming.

Among others, we can count on the involvement of Michael Chetpa (SEAQUAL), Antonis Mavropoulos (WASTE ATLAS), Carme Ruscalleda, Laura Veraguas, Adnaloy Osio Zamora and Luki Huber, among others, who will talk about sustainability, innovation & gender, regeneration of the planet, delivery & take away, and food design. Nacho Juan-Creix, from Plat Institute, one of the event promotors, will also take part. “Foodture Barcelona 2021 is a great opportunity for everyone. It will be a trending event on food of the future with international relevance”, he explained in a recently published interview.

In search of opportunities and solutions to food wastage

Within the framework of Foodture Barcelona, on 26 and 27 November the finalist projects of the Foodture Barcelona Sustainable Innovation Awards by Alro will also be presented, which aim to “promote disruptive ideas and projects to the different challenges posed by the sector of agriculture and catering, with a special focus on waste and food waste, among others”, explains Anna Achón.

From among all the presented proposals, a panel of food and design experts will select six. One of them will be awarded 1,500 euros and an Acceleration Day led by various experts and mentors.

"In recent years, food has evolved in line with new consumer demands and trends, but now more than ever, society is more aware of the role that food plays in the health and sustainability of the planet. As a B Corp company, we are committed to social and environmental innovation because it is key to accelerating change towards a more sustainable food system, which will allow us to move towards decarbonising the planet and fighting climate change, "explains Marta Olmos , External Communication Manager of Alpro (Danone).

Foodture Barcelona is an initiative promoted by the Barcelona Design Centre and Plat Institute, with the support of Barcelona City Council and Alpro as the main sponsor. Based in the Disseny Hub, the Barcelona Design Center works for sustainable food through the area of ​​Gastronomy and Design. "We want to make known all the designers who work for a sustainable design around food and to create their own content that will help to create new design practices applied to sustainable food," adds Achón.

For further information and to book tickets click here.

Photo: Adnaloy Osio Zamoria - @LETSCOOK_AOZ

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