The aim is to help the industry of restaurants and food services — and related sectors — to better understand and translate the healthy, sustainable and cultural principles of the Mediterranean diet into menus and products that meet the ever-changing demands of their guests.
An international panel of forty international food leaders will participate, including chefs such as Rodrigo de la Calle (El Invernadero), Oriol Castro, Eduard Xatruch and Mateu Casañas (Disfrutar), Stijn Kuppens (Food Manager at Google), Ebru Baybara Demir (Basque Culinary World Prize 2023), Chartier François (consultant in aromatic sciences) and José Miguel Herrero Velasco (Director General of the Food Industry at the Ministry of Agriculture).
As Adelaida Ferrer, co-director of the TMC explains, "after the success of the previous edition, Tomorrow Tastes Mediterranean continues to grow, this time focusing on five themes: the advances of the latest research studies on the Mediterranean diet, innovation in vegetable cuisine, the influence of olive oil on our diet, the meaning of the Mediterranean diet on the coast of Africa, the Eastern Mediterranean and the Middle East and, finally, the challenge of educating the public about an optimal Mediterranean diet".
Torribera Mediterranean Center
is an initiative by the University of Barcelona and the Culinary Institute of America dedicated to promoting the Mediterranean diet, health and culinary innovation. It is an academic centre that addresses vital public health and sustainability issues through academic, professional and business collaborations. It also works for the adoption of Mediterranean dietary patterns in professional and private settings, and connects cutting-edge research on food and nutrition with culinary, agricultural and business innovation to transfer scientific results to society.
Founded in 1946, The Culinary Institute of America
is the world's leading culinary college, with locations in New York, California, Texas and Singapore, and a global network of more than 50,000 students. Dedicated to developing leaders in food service and hospitality, it offers advanced training with specialisations in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science and applied food.