ULTIMO GASTRONOMY & MULTISENSORY DESIGN 2050
In April 2018, based in London, UK, a panel of 10 experts from different fields took part in a conversation along with 70 'gastronomists' from different fields, with the aim of sharing, debating and addressing the coming changes in a
creative way.
There was a particular focus on the ways in which Multisensory Design, its interactions with the food system and experience of experts in the field, such as Kitchen Theory and Prof Barry Smith, can change the future.
Participating experts
– Professor Barry Smith (Institute of Philosophy, University of London)
– Sara Appleby
– Paul Newnham (SDG2 Advocacy Hub)
– Juan Carlos Arboleya (Basque Culinary Center)
– Chef Jozef Youssef (Kitchen theory)
– Charlotte Catignani (Treatt)
– Bill Knott (Financial Times)
– Afroditi Krassa (Afroditi Krassa)
– Virgilio Martinez (Central Restaurante)
WNWN Food Labs startupa, “Culinary Action! On the Road” Londres geldialdiko irabazlea
02/02/2024
WNWN Food Labs (Erresuma Batuak), zeinak kakaorik gabeko txokolatea landare-jatorriko osagaietatik abiatuta egiten duen, irabazi du foodtech-startupentzako Culinary Action! On The Road nazioarteko ekintzailetza-programaren Londresen ospatu den geldialdia, University College London kidearekin antolatua. Johnny Drain doktorea, startuparen sortzaileetako bat, oso eskertuta agertu da: “Culinary Action!-en geldialdi hau irabazteak jende gehiagorengana iristen lagunduko digu”.
Cardumen Capital hirugarren funtsarekin hasi da inbertitzen, Cardumen Fund III: AgriFoodTech
29/01/2024
Cardumen Capitalek bere hirugarren inbertsio-funtsaren lehen itxiera iragarri du, Cardumen Fund III: AgriFoodTech. Horrekin Europako eta Israelgo konpainietan inbertitzen hasiko da AgriFood sektorean. Venture Capital enpresako kudeatzaileak 30 inbertsio baino gehiago egin ditu orain arte goi-teknologiako enpresetan.