Food Trends & News

The AgriFood sector is undergoing a remarkable transformation driven by technological advancements, paving the way for a sustainable global food security system. The latest report on patent trends offers a comprehensive exploration of innovation across five key case study areas within AgriTech and FoodTech.This in-depth analysis examines patent landscapes, emerging technologies, and market opportu

The latest report on FoodTech investments highlights a significant decline over recent years, with startups raising $15.1 billion in 2023—a 48% drop from 2022 and a striking 72% decrease from 2021’s record highs. Despite this, early 2024 shows promise, with $7.9 billion already raised in the first half of the year, hinting at a potential rebound.Delivery startups, once the backbone of FoodTech fun

The latest report on European FoodTech startups reveals a nuanced landscape of investment trends in 2023. While total funding reached €4.3 billion—a 35% decline from 2022 and a significant 56% drop from the 2021 peak—the region shows resilience and strategic growth potential amid global economic challenges.Notably, Europe has increased its share of global FoodTech investments, now accounting for 3

Biodynamic viticulture, the use of artificial intelligence in daily operations, and the production of sparkling wines were at the heart of discussions and reflections at the Young Wine Talents Gathering, organized by EDA Drinks & Wine Campus and Gramona. The event took place at Gramona’s farm in the heart of Penedés, bringing together over 100 young winemakers, vineyard owners, communicators, somm

This morning, Culinary Action!, the entrepreneurial program of the Basque Culinary Center, celebrated its 10th anniversary by hosting a new event on gastronomic entrepreneurship at Comet Meetings-Retiro, gathering over a hundred participants.Madrid's sustained hospitality boom is driven by a diverse range of business models and culinary entrepreneurs. The challenge lies in identifying the types of

Hosted by BCC Innovation in collaboration with the Gipuzkoa Provincial Council and the Biodiversity Foundation, the 13th Sustainability Day focused on the theme "Circular Gastronomy: Closing the Cycle of Sustainable Food." The event brought together researchers, chefs, educators, and entrepreneurs to address societal challenges and explore innovative solutions for a more sustainable gastronomy sec

Organized by the Department of Sustainability of the Gipuzkoa Provincial Council, in collaboration with Mahaia Kolektiboa and the Basque Culinary Center, the 4th edition of the Solidarity and Sustainability Dinner gathered over 100 representatives from Gipuzkoa’s economic, institutional, and social sectors. This year, 50% of the funds raised will support food banks in areas affected by the DANA, w

The 10th edition of Diálogos de Cocina, the boundary-breaking gastronomic congress, will take place on 3–4 March 2025 in Donostia-San Sebastián, tackling the theme of fear within gastronomy. Known for intertwining culinary arts with other fields of knowledge, this interdisciplinary event fosters critical and enriching dialogue about what happens around the table.Organized by Mugaritz, the European

The Middle East played host to the World Forum on Gastronomy Tourism for the first time, with Bahrain welcoming policymakers, industry experts, and renowned chefs to focus on sustainability and community empowerment. The 9th edition of the UN Tourism World Forum on Gastronomy Tourism (Manama, 18-19 November) was held under the theme of “Gastronomy Tourism: A Driver of Economic Diversification and

Coordinated by Mugaritz, Michelin-starred chefs from Gipuzkoa will host a charity dinner at the Basque Culinary Center on 13 December 2024, in support of the "Desde Valencia para Valencia" initiative. This event aims to raise funds for those affected by the DANA storm that recently devastated the Comunidad Valenciana, severely impacting its social and economic fabric. Originating in Valencia, the

EROSKI and the Basque Culinary Center (BCC) have honored three projects led by graduates who are transforming how we understand food and gastronomy. These entrepreneurial initiatives focus on sustainability, local products, and innovation. The recipients of the “EROSKI-BCC Onenak 2024” Awards, announced today at the Basque Culinary Center in Donostia-San Sebastián, include chefs Axel Smyth and Cla

Basque Culinary Center has launched "Chefs Community for Innovation," a groundbreaking global initiative connecting chefs from diverse backgrounds to foster collaboration, innovation, and the transformative power of gastronomy. This network aims to tackle the challenges facing the culinary sector by uniting expertise and creating joint solutions, taking gastronomy to new heights. Joxe Mari Aizega,

BCC Innovation, the technological gastronomy center of the Basque Culinary Center, together with software developer Hispavista, has launched the innovative tool UZTA at Ordiziako Azoka today. UZTA is a digital solution designed to optimize and automate information management in markets. It streamlines the collection of product availability data from producers, organizes the information intuitively

The EDA Beer Summit gathered today world-class brewers and experts for a unique event that saw more than 180 attendees. The event, organized by EDA Drinks & Wine Campus, aimed to explore the current state and future of the beer sector.EDA Beer Summit is supported by Cerveceros de España and Basque Beer, as well as by the Department of Food, Rural Development, Agriculture, and Fisheries of the Basq

More than 200 people gathered at HOST, the Congress on Trends and Innovation in Dining Room and Service, organized by Basque Culinary Center. This event served as a platform to look toward the future and rethink the role of hospitality through training, love for the dining room, and team motivation, promoting a collective commitment to attract and satisfy customers by surpassing traditional standa

The Department of Sustainability, the Food Bank of Gipuzkoa, Basque Culinary Center, and the Mahaia chefs’ collective are inviting citizens to join a solidarity and sustainability initiative aimed at creating a more just and resource-conscious Gipuzkoa. The event will take place on November 20 at 20:00 and aims to raise funds for the Food Bank’s work in Gipuzkoa as well as support victims of the r

EDA Drinks & Wine Campus held the inaugural meeting of its newly established Expert Committee at the Basque Culinary Center, bringing together specialists across the beverage value chain to provide diverse international insights on areas such as viticulture, production, marketing, management, and institutional coordination.This Committee aims to offer strategic guidance to EDA on education, resear

In Tokyo, the inaugural hub of the GOe-Gastronomy Open Ecosystem's new global network was unveiled. Named GIC Tokyo, this first Gastronomy Innovation Campus within the GOe Global Network aims to drive the next generation of advancements in food innovation, transforming the future of the sector. Developed in partnership with Tokyo Tatemono, GIC Tokyo will offer comprehensive educational programs in

Fermenstation, a Japanese foodtech startup creating fermented beverages from rice waste and by-products from large food and beverage factories, was crowned the winner of the third stop in the "Culinary Action! On the Road" international program held in Tokyo. This event, focused on foodtech startups, was organized in partnership with the Tokyo Food Institute and Tokyo Tatemono.The event opened wit

Graduates of the Basque Culinary Center (BCC) gathered at LABe in Donostia-San Sebastián’s Tabakalera to discuss their diverse career paths and insights into gastronomy. BCC alumni are professionals with a “360º Vision of Gastronomy,” working beyond the kitchen in fields such as research, management, communication, teaching, and hospitality.Approximately 500 BCC-trained professionals, 16% of the a