October 14 – 15, 2024
Barcelona, On-Site & Online
Simultaneous translation English – Spanish
ABOUT
Tomorrow Tastes Mediterranean is an industry leadership conference organized by the Torribera Mediterranean Center (TMC)
Tomorrow Tastes Mediterranean aims to help the restaurant, foodservice industry and affiliated sectors better understand and transfer the healthful, sustainable, and cultural principles of the Mediterranean Diet into menus and products suited to the demands of 21st century consumers.
The Mediterranean Diet is unquestionably one of the world’s healthiest, not to mention delicious, ways to eat. Its benefits to our physical and mental health are settled science, as leading researchers from all over the globe, from Harvard to the University of Barcelona, have been proving for decades.
TORRIBERA MEDITERRANEAN CENTER
The Torribera Mediterranean Center is a joint project of the University of Barcelona and The Culinary Institute of America, located at the UB’s Food and Nutrition Torribera Campus in Santa Coloma de Gramenet.
It is the first center in the world to take the Mediterranean Diet as starting point to connect leading-edge food and nutrition research with culinary, agricultural, and business innovation.
TMC is open to Mediterranean, European, and other international partners.
PROGRAM
OCTOBER 14, 2024
All schedule times are in Central European Time (CET)
08:30 Registration and Coffee.
Check-in at University of Barcelona, Faculty of Medicine, Paranymph.
09:00 Welcome and Opening Remarks.
Presenters: Mercè Segarra Rubí, Antoni Trilla, Greg Drescher, Ramón Estruch.
09:20 Session 1: The Mediterranean Diet and its Impact in 2025—From the Latest Research to the Emergence of Culinary Medicine.
Moderator/ Presenter: Greg Drescher
Presenters: Ramón Estruch, Josep Vidal, Michel Lucas.
10:10 Session 2: The Role of Cookbooks, Content Creators and Other Communicators in the Preservation and Enhancement of the Mediterranean Diet.
Moderator/ Presenter: David Figueras.
Presenters: Sara Cucala, Maria Nicolau.
11:00 Break.
11:20 Session 3: Sustainable and Healthy Strategies to Highlight Fish on our Menus.
Moderator: Helena Martín.
Presenters: Arnau Subías, Gontrán de Ceballos Herrero, Antonio Nieto, Montse Millán.
12:10 Session 4: When to Choose Olive Oil and/or EVOO? Research Insights around Health and Culinary Performance to Give Answers to Chefs and Consumers.
Moderator / Presenter: Rosa M Lamuela-Raventós
Presenters: Jean Xavier Guinard, Teresa Pérez.
13:00 Lunch
14:00 Session 5: Connecting the Principles of the Mediterranean Diet with the Healthy Food Cultures of Asia.
Moderator: Greg Drescher.
Presenters: Cuilin Zhang, Ramón Estruch.
14:50 Session 6: Life Climate Smart Chefs—Insights from a European Project to Engage Chefs in Advancing Low Emission, Nutritious and Affordable Diets.
Moderator: Santi Mas de Xaxàs Faus.
Presenters: Graceanne LaCombe, John Regefalk, Simone Walli.
15:35 Break.
15:55 Session 7: Plant-Forward Menus and the Business of Restaurants: Insights and Case Studies from the Frontlines of Innovation.
Moderator: Chiara Gai.
Presenters: Adriana Carcelén, Miguel Pe.
16:35 Session 8: The Eastern Mediterranean Plant-Forward Kitchen: Regional Crosscurrents of Heritage, Creativity and Invention.
Moderator: Xenophon Kappas.
Presenters: Aglaia Kremezi, Manolis Papoutsakis.
17:25 Session 9: Towards Food Sovereignty: AI and Other Tools to Fight Food Waste.
Moderator: Daniele Rossi.
Presenters: Jordi Gascón, Marc Zornes, Miguel Millera, Maria Nicolau.
18:25 Closing Remarks.
Presenter: Greg Drescher.
18:30 Conference Adjournment/Wine Reception.
OCTOBER 15, 2024
All schedule times are in Central European Time (CET)
08:30 Registration and Coffee.
Check-in at Barcelona Culinary Hub.
08:50 Welcome and Workshop Overview.
09:00 Workshop 1: Plant-Forward and Zero-Waste Menus: The Future of Foodservice.
Moderator: Martín Federico Alba.
Presenter: Adriana Carcelén.
09:55 Workshop 2: LIFE Climate Smart Chefs: Low Emission, Nutritious and Affordable Menus.
Moderator: Martí Federico Alba.
Presenter: Carlo Maria Ricci.
10:50 Break
11:00 Workshop 3: Kitchen Strategy: Versatility of Olive Oil as a Gastronomic Transformer.
Moderador: Martí Federico Alba.
Presenter: María Pérez Bosh, Periko Ortega.
12:00 Workshop 4: The Eastern Mediterranean Plant-Forward Kitchen: Regional Crosscurrents of Heritage, Creativity and Invention.
Moderator: Martí Federico Alba.
Presenters: Aglaia Kremezi, Manolis Papoutsakis.
13:00 Workshop 5: Sustainable Fish on the Menu: Of Appetites and Innovation.
Moderator: Martí Federico Alba.
Presenters: Arnau Subías, Gonzalo Hernández.
13:55 Closing Remarks.
Presenter: Cristina Tomás Pérez, Greg Drescher.
14:00 Workshop Concludes.
Note: All five workshops include tastings.
PRESENTERS
Adriana Carcelén
Chef, Rasoterra Restaurant; Barcelona, Spain
Aglaia Kremezi
Journalist and Author of Several US Published Books on Greek and Mediterranean Cooking, among them The Foods of the Greek Islands; Kea, Cyclades, Greece
Antoni Trilla
Dean & Public Health Professor, Faculty of Medicine and Health Sciences, University of Barcelona. Senior Consultant, Preventive Medicine and Epidemiology Service, Clinical Institute of Medicine and Dermatology, Hospital Clinic. Research Professor at ISGlobal; Barcelona, Spain
Antonio Nieto
Manager at PESCA ESPAÑA; Madrid, Spain
Arnau Subías
Marine Scientist, Creator of the GASTROBIO Concept. Professor, Barcelona Culinary Hub; Barcelona, Spain
Carlo Maria Ricci
Chef Ambassador, ALMA International Culinary School; Colorno, Italy
Chiara Gai
PhD in Social Communication and Collaborator, Barcelona Culinary Hub; Barcelona, Spain
Cristina Tomás Pérez
Academic Director of Barcelona Culinary Hub; Barcelona, Spain
Cuilin Zhang
Chair Professor and Director, Global Center for Asian Women’s Health (GloW) & Department of Obstetrics & Gynecology, Yong Loo Lin School of Medicine, National University of Singapore. Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; Singapore
Daniele Rossi
Chef & Owner, Rasoterra Restaurant; Barcelona, Spain
David Figueras
Editorial Manager, Planeta Gastro; Barcelona, Spain
Gontrán de Ceballos Herrero
Commercial Director, Esteros Lubimar; Barbate, Spain
Gonzalo Hernández
Executive Chef, Amar Restaurant; Barcelona, Spain
Graceanne LaCombe
Project Manager, Barilla Foundation and ALMA, the School of Italian Culinary Arts; Colorno, Italy
Greg Drescher
Senior Advisor for Strategic Initiatives, The Culinary Institute of America; Napa, USA
Helena Martín
Director of the Culinary Arts and Gastronomy Research Group, CETT‐UB Tourism & Hospitality; Barcelona, Spain
Jean-Xavier Guinard
PhD., Professor of Sensory Science on Translational Sensory/Consumer Insight research, University of California; Davis, USA
John Regefalk
Head of Culinary Innovation, BCC Innovation, Research Center of the Basque Culinary Center; San Sebastián, Spain
Jordi Gascón
PhD in Social Anthropology, University of Barcelona; Barcelona, Spain
Josep Vidal
Chief of Endocrinology and Nutrition Service, Hospital Clinic; Barcelona, Spain
Manolis Papoutsakis
Chef & Co-Owner, Haroupi, Ten Tables and Pharaoh Restaurant; Thessaloniki / Athens, Greece
Marc Zornes
CEO & Co-Founder, Winnow; London, UK
Maria Nicolau
Cook, Writer, Bestseller and Enthusiast; Vilanova de Sau, Spain
María Pérez Bosch
Associate Professor, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Science, INSA-UB, University of Barcelona; Barcelona, Spain
Mercé Segarra
Vice Rector of Entrepreneurship, Innovation and Transfer, University of Barcelona; Barcelona, Spain
Michael Sperling
Vice President of Academic Affairs, The Culinary Institute of America; Hyde Park, USA
Michel Lucas
Professor of Epidemiology and Culinary Medicine, Faculty of Medicine, Laval University. Researcher, CHU de Quebec Research Center; Quebec City, Canada
Miguel Millera
Corporate Chef EMEA, Iberostar; Palma de Mallorca, Spain
Miguel Pe
Head of Product Development and R&D of Grup Ametller Origen; Barcelona, Spain
Montse Millán
Owner of the Fish Shop La Barqueta, Les Corts Market; Barcelona, Spain
Periko Ortega
Chef and Owner, ReComiendo Restaurant, Executive Chef and Technical Director, Power Group; Córdoba, Spain
Ramón Estruch
Senior Consultant, Internal Medicine Department, Hospital Clinic; Professor of Medicine, University of Barcelona; Chair Scientific Advisory Council, Torribera Mediterranean Center; Barcelona, Spain
Rosa María Lamuela-Raventós
Full Professor and Researcher at the Institute of Nutrition and Food Safety, University of Barcelona; Barcelona, Spain
Santi Mas de Xaxàs Faus
Founder, Gastronomic+34. Co-Executive Director (for The Culinary Institute of America), Torribera Mediterranean Center; Barcelona, Spain
Sara Cucala
Writer, Journalist and Film Director. Co-owner of A Punto and Director of Pnka Producciones; Madrid, Spain
Simone Walli
Culinary Art & Onboard F&B Service Concept Manager, Austrian Airlines; Vienna, Austria
Teresa Pérez Millán
General Manager, Interprofesional Aceite Oliva de España; Madrid, Spain
Xenophon Kappas
General Manager, Captain Vassilis & Carmen Constantakopoulos Foundation; Athens, Greece
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