ABOUT THE PROJECT This project, funded by the Provincial Council of Gipuzkoa, will begin in January 2020 and will be carried out in collaboration with the Department of Public Health of University of Navarra. This research project seeks to analyse the effectiveness of carrying out a culinary intervention program with people diagnosed with type 2 diabetes mellitus, that combines both nutritional re...

ABOUT THE PROJECT This project has been developed in collaboration with Professor Jose María Ordovás from Tufts University and has been funded by the Basque Government. The study aims to assess the metabolic consequences of seasonal plant-based products consumption, compared to the effects produced by off-season product consumption. The research project is part of the Health and Gastronomy researc...

ABOUT THE PROJECT Considering what is normally called “waste” to be a quality raw material, with its own characteristics, it is used in the preparation of products with gastronomic value. Bearing in mind the specific composition of each “scrap”, specific products are made; such as vinegars using fruit peels, kombuchas using coffee grinds, fermented sauces and misos with stale bread. All this under...

ABOUT THE PROJECT What is LABe? LABe was created to become a dynamic laboratory, a living lab for the invention, co-creation, prototyping and testing of new concepts, products, services and experiences in the value chain of gastronomy, adding the technological component. We are talking about a unique environment located within the prism in Tabakalera, the International Centre for Contemporary Cult...

ABOUT THE PROJECT In our mission to foster cooperation, participation by people and the development of new open innovation projects, we’ve developed MINDTEGI, a digital platform to act as a cooperative seedbed for ideas. Out of all the ideas received for an specific challenge, LABe will run a selection process before assessing their potential and implementing them as projects within LABe Digital G...