November 30 – December 1, 2022

Barcelona, On-Site & Online

Simultaneous translation English – Spanish

ABOUT

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.

PROGRAM

The Torribera Mediterranean Center, a joint project of the University of Barcelona and The Culinary Institute of America, announces its 3rd Annual Tomorrow Tastes Mediterranean Conference to be held November 30-December 1, 2022 at the University of Barcelona’s main Historic Building in Barcelona.

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.

WATCH NOW

14:25. Sessions 1.

Session 1: Biodiversity, Health and the Mediterranean Diet—From Land and Sea to the Professional Kitchen

WATCH NOW

15:25. Break.

15:50. Session 2 and 3.

Session 2: Barcelona 2030—Advancing a Master Plan for Urban Food & Culinary Sustainability.

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Session 3: Greece and the Heritage of the Mediterranean Diet—Costa Navarino, a Case Study in Health and Sustainability Innovation.

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17:50. Break.

18:15. Session 4 and 5.

Session 4: Sustainable Culinary ThinkLab: Building a Learning Community to Support Food System Transformation.

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Session 5: On the Menu: Net Zero Carbon Emissions, Organizational Transformation, and Deliciousness.

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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.

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Session 7: Mediterranean Aquaculture: Sustainable Blue Food and the Restaurant Sector.

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15:25. Break.

15:50. Sessions 8 and 9.

Session 8: Olive Oil, Nuts and the Plant-Forward, Mediterranean-Inspired Kitchen—Building Flavor and Reframing Culinary Narratives.

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Session 9: The Mediterranean Diet and the Protein Shift Imperative—From Plant-Forward and Less Meat/Better Meat to Plant-Based Meat.

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17:05. Break.

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?

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Session 11: Forum on Sustainability and the Climate Crisis, Food and Health, and the Professional Kitchen: The Greening of a Sector.

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19:30. Conference Concludes/Wine Reception.

PRESENTERS

Adelaida Ferrer

ADELAIDA FERRER TORRENS

Co‐Executive Director (for the University of Barcelona), Torribera Mediterranean Center

Alvaro_Porro

AMARANTA HERRERO

Coordinator of the Barcelona 2030 Healthy and Sustainable Eating Strategy

Antonia-Trixopoulou

ANTONIA TRICHOPOULOU

MD, President, Hellenic Health
Foundation/Athens Academy

Brent-Loken

BRENT LOKEN

Global Food Lead Scientist, WWF

Carolyn Ball

CAROLYN BALL

Sustainability Lead, Compass UK
dionissis-papadatos

DIONISSIS PAPADATOS

Project Manager, Captain Vassilis & Carmen Constantakopoulos Foundation

Eduardo-Soler

ANDREA VIKEN

Group analist, Avramar

Enric-Tello

ENRIQUE TELLO

Professor of the Department of Economic History,
Institutions, Politics and World Economy of the UB

Ettiene-dufresnois

ETIENNE DUFRENOIS

Head of Corporate Responsibility, Sodexo Continental Europe
Fina-puigdevall

FINA PUIGDEVALL

Chef & Owner, Les Cols Restaurant
Giorgios-Maneas

GIORGIOS MANEAS

Station Manager, Navarino Environmental Observatory
greg-drescher

GREG DRESCHER

Senior Advisor for Strategic Initiatives, The Culinary Institute of America

Isabel-Coderch

ISABEL CODERCH

Sustainable Restaurant Consultancy, Te Lo Sirvo Verde

Jean-Xavier-

JEAN-XAVIER GUINARD

PhD, Professor of Sensory Science, Translational
Sensory/Consumer Insight Research, University of California, Davis

Joan Guardia

JOAN GUÀRDIA

PhD, Rector, University of Barcelona

Joan-Romanya

JOAN ROMANYÀ

Coordinator Environmental Health and Soil Science Section, University of Barcelona

Lefteris-Lazarou

LEFTERIS LAZAROU

Chef & Owner, Varoulko Seaside Restaurant
Leonardo-Gonzalez

LEONARDO GONZÁLEZ

Global Customer Director  Better Balance 

MaJose-SanRoman

MARÍA JOSÉ SAN ROMÁN

Chef & Owner, Monastrell Restaurant

Maria-Loi

MARIA LOI

Chef & Owner, Author and Television Host, Loi Estiatorio Restaurant

Maria-Papatsoni

MARÍA MARTÍNEZ IGLESIA

PhD, Academic Director, Barcelona Culinary Hub

maria-solivellasl

MARÍA SOLIVELLAS

Chef & Owner, Ca Na Toneta Restaurant

Maria-Papatsoni

MARINA PAPATSONI

General Manager Business Development and Corporate Affairs, TEMES/Costa Navarino

Martina

MARTINA PUIGVERT PUIGDEVALL

Head Chef, Les Cols Restaurant

Michael-Sperling

MICHAEL SPERLING

PhD, Vice President of Academic Affairs, The Culinary Institute of America

Maria-Papatsoni

SIMO SCHIASSI

Director of Food Global Programs, Google

ma torres

MIGUEL A. TORRES

Presidente, Bodega Familia Torres

Miguel-Ruiz

MIGUEL RUIZ-CANELA

PhD, Professor and Chair of Preventive Medicine and Public Health Department, University of Navarra

Montse-Puig

MONTSERRAT PUIG LLOBET

Vice-Rector for Issues of Equality and Gender Equity, Sustainability, and Healthy University Initiatives, University of Barcelona

ramon-estruch

RAMÓN ESTRUCH

Senior Consultant, Internal Medicine Department, Hospital Clinic of Barcelona and Associate Professor of Medicine, University of Barcelona; Chair, Scientific Advisory Council, Torribera Mediterranean Center
Xenophon-kappas

RICARD CELORIO

FI predoctoral researcher in training. University of Barcelona

Rosa-Lamuela

ROSA M. LAMUELA-RAVENTÓS

PhD, Associate Professor and Director of the Institute of Nutrition and Food Safety, University of Barcelona

Santi-Mas-de-xaxas

SANTI MAS DE XAXÀS FAUS

Founder, Gastronomic+34, Co-Executive Director (for The Culinary Institute of America), Torribera Mediterranean Center
Taylor-Reid

TAYLOR REID

PhD, Assistant Professor of Applied Food Studies, The Culinary Institute of America

Teresa-Gutierrez

TERESA GUTIÉRREZ

Chef & Owner, Azafrán Restaurant

teresa-perez

TERESA PÉREZ

General Manager, Interprofesional Aceite Oliva Español

Santi-Mas-de-xaxas

TERESA SAURAS

Rector’s delegate for sustainability, University of Barcelona

Toni-Massanes

TONI MASSANÉS

Director, Fundació Alícia

Teresa-Gutierrez

XAVIER PELLICER

Chef & Owner, Xavier Pellicer Restaurant

Xenophon-kappas

XENOPHON KAPPAS

General Manager, Captain Vassilis & Carmen Constantakopoulos Foundation

PREVIOUS EDITION

Watch the 2020 conference recording and download the 2020 digital magazine

SPONSORS

PREMIUM GOLD

better-balance

GOLD

Capitain Basilis
Costa Navarino
Penaut Institute

SILVER

sustainability Google
Olive Oils from spain
barcelona culinary hub
Avramar

COLLABORATOR

AJUNTAMENT DE BARCELONA
BARCELONA SUSTAINABLE
barcelona culinary hub
Ametller
Logo Yosoy
barcelona culinary hub
barcelona culinary hub

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 (santi.mdx@tmcmediterranean.org) at the Torribera Mediterranean Center.