November 30 – December 1, 2022
Barcelona, On-Site & Online
Simultaneous translation English – Spanish
Tomorrow Tastes Mediterranean is an industry leadership conference organized by the Torribera Mediterranean Center (TMC), a joint project of the University of Barcelona and The Culinary Institute of America.
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
About The Torribera Mediterranean Center (TMC): 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.
The conference will once again take up a set of critical issues around health and nutrition, sustainability including biodiversity and the climate crisis, culinary insight and food innovation linked to behavioral change, emerging food business models, and more—all considered from various cross-cultural and cross-sectoral perspectives.
The Tomorrow Tastes Mediterranean (TTM) Conference series is informed by the traditional Mediterranean Diet and its designation as a UNESCO Intangible Cultural Heritage—a dietary pattern whose healthfulness is now abundantly supported by several decades of scientific research. At the same time, this TTM program series is forward-looking—embracing both tradition and innovation—as it explores how the principles, sustainability practices, and food cultures associated with this Mediterranean dietary pattern speak to the urgent, global personal and planetary health challenges of today.
This year’s TTM Conference will kick-off with our keynote theme, Biodiversity, Health and the Mediterranean Diet: From Land and Sea to the Professional Kitchen. This lead challenge of biodiversity—considered broadly within the context of the greater Mediterranean region—will allow us to think about sustainability, culture, flavor, and business strategies in concrete ways, at all stages of a full-cycle food system, and empower stakeholders in their efforts to take care of the planet. The third edition of Tomorrow Tastes Mediterranean will explore this and other themes with our invited conference faculty of top scientists and other experts, chefs and other food industry leaders, NGO and government leaders, and cultural authorities from around Europe, the Mediterranean and beyond.
At the heart of our TMC initiatives, including this TTM conference is the imperative to accelerate the translation of research into practice—from next generation business strategies and transformative operational models to shifts in consumer aspirations and behaviors. Our research-to-translation dialogues are guided by the frameworks of the U.N Sustainable Development Goals, the EU’s European Green Deal (with its Farm to Fork Strategy), and the CIA-Harvard Menus of Change Principles of Healthy, Sustainable Menus.
30 NOVEMBER 2022
(All schedule times are in Central European Time (CET)
13:00. Registration and Lunch.
14:00. Welcome and Opening Remarks.
14:25. Sessions 1.
Session 1: Biodiversity, Health and the Mediterranean Diet—From Land and Sea to the Professional Kitchen
15:50. Session 2 and 3.
Session 2: Barcelona 2030—Advancing a Master Plan for Urban Food & Culinary Sustainability.
Session 3: Greece and the Heritage of the Mediterranean Diet—Costa Navarino, a Case Study in Health and Sustainability Innovation.
18:15. Session 4 and 5.
Session 4: Sustainable Culinary ThinkLab: Building a Learning Community to Support Food System Transformation.
Session 5: On the Menu: Net Zero Carbon Emissions, Organizational Transformation, and Deliciousness.
19:30. Sessions End.
1 DECEMBER 2022
(All schedule times are in Central European Time (CET)
13:00. Reception and Lunch.
14:00 Sessions 6 and 7.
Session 6: Pathways of Change: Leveraging Strategies to Advance Personal and Planetary Health.
Session 7: Mediterranean Aquaculture: Sustainable Blue Food and the Restaurant Sector.
15:50. Sessions 8 and 9.
Session 8: Olive Oil, Nuts and the Plant-Forward, Mediterranean-Inspired Kitchen—Building Flavor and Reframing Culinary Narratives.
Session 9: The Mediterranean Diet and the Protein Shift Imperative—From Plant-Forward and Less Meat/Better Meat to Plant-Based Meat.
17:30. Sessions 10 and 11.
Session 10: Securing the Future of the Mediterranean Diet—Do Models of Experimental and Translational Research Need to Change? Evolve?
Session 11: Forum on Sustainability and the Climate Crisis, Food and Health, and the Professional Kitchen: The Greening of a Sector.
19:30. Conference Concludes/Wine Reception.
ADELAIDA FERRER TORRENS
Co‐Executive Director (for the University of Barcelona), Torribera Mediterranean Center
Coordinator of the Barcelona 2030 Healthy and Sustainable Eating Strategy
MD, President, Hellenic Health
Global Food Lead Scientist, WWF
Project Manager, Captain Vassilis & Carmen Constantakopoulos Foundation
Group analist, Avramar
Professor of the Department of Economic History,
Institutions, Politics and World Economy of the UB
Senior Advisor for Strategic Initiatives, The Culinary Institute of America
Sustainable Restaurant Consultancy, Te Lo Sirvo Verde
PhD, Professor of Sensory Science, Translational
Sensory/Consumer Insight Research, University of California, Davis
PhD, Rector, University of Barcelona
Coordinator Environmental Health and Soil Science Section, University of Barcelona
Global Customer Director Better Balance
MARÍA JOSÉ SAN ROMÁN
Chef & Owner, Monastrell Restaurant
Chef & Owner, Author and Television Host, Loi Estiatorio Restaurant
MARÍA MARTÍNEZ IGLESIA
PhD, Academic Director, Barcelona Culinary Hub
Chef & Owner, Ca Na Toneta Restaurant
General Manager Business Development and Corporate Affairs, TEMES/Costa Navarino
MARTINA PUIGVERT PUIGDEVALL
Head Chef, Les Cols Restaurant
PhD, Vice President of Academic Affairs, The Culinary Institute of America
Director of Food Global Programs, Google
MIGUEL A. TORRES
Presidente, Bodega Familia Torres
PhD, Professor and Chair of Preventive Medicine and Public Health Department, University of Navarra
MONTSERRAT PUIG LLOBET
Vice-Rector for Issues of Equality and Gender Equity, Sustainability, and Healthy University Initiatives, University of Barcelona
FI predoctoral researcher in training. University of Barcelona
ROSA M. LAMUELA-RAVENTÓS
PhD, Associate Professor and Director of the Institute of Nutrition and Food Safety, University of Barcelona
SANTI MAS DE XAXÀS FAUS
PhD, Assistant Professor of Applied Food Studies, The Culinary Institute of America
Chef & Owner, Azafrán Restaurant
General Manager, Interprofesional Aceite Oliva Español
Rector’s delegate for sustainability, University of Barcelona
Director, Fundació Alícia
Chef & Owner, Xavier Pellicer Restaurant
General Manager, Captain Vassilis & Carmen Constantakopoulos Foundation
Watch the 2020 conference recording and download the 2020 digital magazine
Tomorrow Tastes Mediterranean is made possible in large part by the generous support from our sponsors. If your organization is interested in supporting the 2022 digital magazine and online sessions through sponsorship, please contact Santi Mas de Xaxàs Faus (firstname.lastname@example.org) at the Torribera Mediterranean Center.