Offering support, listening, and helping producers to evolve and thrive
Food is diversity, empowerment of small-scale farmers,the importance of connecting professionals and collaborating together and the truth as the fundamental basis for building trust are some of the topics discussed on the round table “Empowering producers to grow: challenges and opportunities” with Celia Tunc, Secretary General at Collège Culinaire de France; Paolo Di Croce, Director General at Slow Food; Branislav Mizenko, Head of Social Programmes at TUI Care Foundation, and Aitor Arregi, chef and owner of Elkano Restaurant. The round table has been moderated by Cinta Lomba, sustainability researcher at BCC Innovation.
You can follow tomorrow’s session online 👉 https://lnkd.in/dYy3kSif
Organised by World Tourism Organization (UNWTO) and Basque Culinary Center, with the support of the Ministerio de Industria, Comercio y Turismo, Eusko Jaurlaritza - Gobierno Vasco, Gipuzkoako Foru Aldundia - Diputación Foral de Gipuzkoa, Donostia-San Sebastián City Hall and Donostia Sustapena - Fomento San Sebastián.
The WNWN Food Labs startup winner of the “Culinary Action! On the Road” stop in London
02/02/2024
WNWN Food Labs (United Kingdom), the foodtech startup that foodtech startup that produces chocolate without cocoa, using plant-based ingredients, has been announced as the winner of the fourth stop of Culinary Action! On The Road, which took place in London. This international entrepreneurship program, conducted in partnership with the local partner University College London, focuses on supporting foodtech startups. Dr.