(44) Innovation Committee Projects

Pedro Álvarez

EFOOD24 co-organizer and FORK co-founder

Pedro Álvarez is a seasoned entrepreneur, foodtech expert, and venture builder. Since 2018, he’s been a respected jury member at the European Innovation Council (EIC Accelerator). Co-founding -ivoro food innovation hub in 2016, Pedro accelerates innovation in Spain and Europe, organizing programs for major companies like Ebro Foods and Campofrío. Committed to fostering entrepreneurship, he mentors at #WomenTechEU and other programs. Addressing food system challenges, Pedro co-founded FORK, a visionary non-profit in Brussels, aiming to create the world’s largest food design community. In 2021, he co-founded -ivoro.ventures, a cutting-edge venture builder studio in agrifoodtech, shaping the industry’s future. Pedro shares his expertise as an esteemed entrepreneurship instructor at UAM, Elisava, and ESHTE, solidifying his status as a thought leader in foodtech.

Xano Saguer Gregori


Co-creator of the ESPAISUCRE/ÇUINA METHOD, an innovative gastronomic approach, pioneering the world’s first dessert restaurant in Barcelona in February 2000, alongside the Espaisucre dessert school. Founder of «The Best Restaurant Dessert» competition in 2007, emphasizing the unique personality and codes of restaurant desserts, blending technique and experience to transcend traditional sweet-savory boundaries. Relocated to Mexico City in August 2020 to establish Çuina (Culinary Innovation Academy), his largest project yet. Throughout his career, he’s garnered numerous accolades including awards for best dessert and sweet experiences, while championing brands like Valrhona and República del Cacao as their ambassador. His contributions to Mexican cuisine have earned CUINA Restaurant/school recognition among Mexico’s top 250 restaurants.

Héloïse Vilaseca

Héloïse Vilaseca is a chemical engineer specializing in the fields of science and cooking. After seven years of collaboration with the Alicia Foundation/ El Bulli, as project manager for food, science, and education projects, she joined Harvard University for a semester as Lab Manager for the Science & Cooking Course in 2011. Then, she got involved for a couple of years in Paris in a start-up company in food tech. For nine years, she has run La Masia at El Celler de Can Roca, where sustainability, training, and creativity are the main focus. She is currently working as a codesign engineer at Science for Change, involved in projects on Scientific communication and citizen science.

Nataly Restrepo

Kraut Food Innovation Studio

Nataly Restrepo is a food design strategist, educator, international speaker, and innovation consultant for the food and beverage industry. She is the co-founder of Kraut Food Innovation Studio, a design studio that creates impactful brands, products, and services by unlocking the power of trends and consumer behaviors with the aim of building a better future for both people and the planet. She created and is professor of the first food design post-graduate program in Latin America: Food Design & Innovation at CENTRO, Diseño, Cine y Television in Mexico City, a program that aims to shape the next generation of Latin American food designers.

Silvio Berra


Fundadora Idea BE Hubs (Scaleup a nivel internacional para startups y empresas tech). Emprendedora en Agrifood. Board AMIT-MIT (Red Española de Mujeres por la Innovación). Senator WBAF Spain (World Business Angel Forum). Advisor y Mentora en EIT Food. Dtora de Tesis de Master MBA, start up y Spins Off (España, Latam). Cofundadora WA4STEAM (Asoc. Mujeres Business Angel)

Juan Cividanes Roger


Juan, an Economist with an MBA, boasts a robust background in the Food Industry spanning 25 years. Since 2011, he has navigated the realm of Venture Capital, expanding his expertise further into the AgrifoodTech Industry since 2018. His versatile track record encompasses roles in companies of varied sizes across multiple industries. With adeptness in finance, sales, marketing, and logistics, he has excelled in managerial positions within companies as well as serving as an external Consultant.

Francesc Saldaña


Francesc Saldaña is an expert in Innovation and Growth, Business Management, committed to Social impact and CSR. Francesc holds a degree and Master in Business Administration from ESADE Business School and is a Chartered Account Auditor (ROAC 17093). He has worked for multinational companies such as PriceWaterhouseCoopers, Grupo Agbar and Grupo Unión Fenosa. It is worth noting his remarkable dedication to innovation management both strategic and operational (open innovation, tech transfer, startups, research centers, Universities, Innovation labs,…) and above all improving processes and talent to achieve the desired culture and objectives.

José M Cobo


José M Cobo is CEO of TranXforma FOOD (TXF). TXF is a consultancy specialising in innovation for the agri-food sector, connecting companies with different innovation partners and aligning business development with new trends, processes, and product transformations to create value for new market opportunities. José M Cobo has been Professor of Nutrition at the Faculty of Pharmacy in Madrid for 12 years. He has been Corporate Director of Health Affairs at Danone, European Director of Nutrition Science at The Coca-Cola Company, and Managing Director of Reimagine Food for the last 15 years. In this last position, she created different innovation clusters with start-ups, mentors, and companies in the agri-food sector around emerging and disruptive technologies. Since 2011, he has also been running a non-governmental organisation for the promotion of global communication tools for the prevention of childhood obesity.

Joaquim Macedo de Sousa

Smart Rural HIESE Powered by IPN Incubator

Executive Director of “Smart Rural HIESE Powered by IPN Incubator” & Professor of Entrepreneurship. As the Executive Director of Smart Rural HIESE, I oversee an innovation hub collaborating with IPN Incubator and Penela Municipality, fostering entrepreneurship and rural innovation. For over seven years, I’ve merged innovative technologies and business models to deliver sustainable solutions with an ESG focus. Concurrently, I teach management, entrepreneurship, and innovation at Polytechnic University of Coimbra, nurturing the next generation’s creativity and impact. Passionate about fostering collaboration and creativity, my mission is to empower individuals and organizations to turn ideas into positive change, bridging academia and business for a brighter future.

Yolanda Díaz Villarrubia

Idea BE Hubs

Fundadora Idea BE Hubs (Scaleup a nivel internacional para startups y empresas tech). Emprendedora en Agrifood. Board AMIT-MIT (Red Española de Mujeres por la Innovación). Senator WBAF Spain (World Business Angel Forum). Advisor y Mentora en EIT Food. Dtora de Tesis de Master MBA, start up y Spins Off (España, Latam). Cofundadora WA4STEAM (Asoc. Mujeres Business Angel)

Jose Francisco Fernandez Serna

Blendhub , EIT Food, Spanish Business Council UAE

Creative leader, Connector, Innovator and Entrepreneurial Executive. With extensive experience as founder, advisor and executive managing international expansion and operations in the Food Manufacturing and Food Trading Industries as well as involved in Digital Transformation, Incubation, Acceleration & Venture Investments ( Seed-VC ) for the past 15 years. Member and collaborator of one of the experts panels for Food Innovation and Technology and the Innovators Fellowship Program for EIT, body of European Union . Advisor, critical thinker, mentor and angel investor in different sectors including Foodtech, Halal Certification Industry, EdTech and Biotech. Eager networker and HBS Alumnus , Harvard Alumni Entrepreneurs and Harvard Alumni for Agriculture and Food, with Global network in multiple sectors specially in Food and Beverages production and Distribution and Startup Ecosystems.

Alberto Ratti

Nana Bianca

I’m an Innovation expert & Entrepreneur (1 exit), with over a decade of experience mentoring tech startups and advising corporates in corporate venturing. Specializing in Open Innovation programs for various industries (energy, software, manufacturing, construction & engineering), I facilitate tech scouting, call4innovation, and venture client initiatives. I support entrepreneurs, digital & deep-tech startups, and research spin-offs in lean-startup methodology, business modeling, and go-to-market strategies. Additionally, I excel in ecosystem building, forging partnerships among government, academia, and business for shared value creation. My mission is to drive business growth and foster collaboration across diverse stakeholders for impactful innovation.

Alok Nandi

Alok B. Nandi is a dynamic force in innovation, strategy, and interaction design, balancing roles as a professor at Institut Lyfe, a prestigious culinary school co-founded by Michelin-starred chef Paul Bocuse 3* Michelin, and as a sought-after lecturer at various educational institutions. With a diverse background blending electromechanical engineering, management, and film studies, he brings a unique perspective to his endeavors. Alok’s entrepreneurial journey spans digital transformations, leading design teams for renowned publishing companies, and co-founding a spin-off specializing in interactive setups. Through his venture, Architempo, he navigates diverse design dimensions, from exhibitions to strategic campaigns, serving clients across education, institutions, and industries. A seasoned jury member and conference speaker, Alok champions innovation, creativity, and design excellence, particularly within hospitality and culinary domains.

Eduardo Castillo Vinuesa

Eduardo Castillo-Vinuesa is an antidisciplinary architect, curator, and researcher based in Madrid. He is an Associate Professor of Projects at ETSAM and a member of the ProLab research group and the educational innovation group Dispositivos Aglutinadores de Proyecto. From 2017 to 2022, he directed Arquitectura (COAM). Since 2021, he has been the Artistic Director of Medialab Matadero, an institutional platform managed by the Madrid City Council. Castillo-Vinuesa was also part of the first «The Terraforming» cohort, a design-research initiative of the Strelka Institute for Media, Architecture, and Design.

José Antonio Sada Sánchez Mejorada

Centro de Diseño y Comunicación

Director of the postgraduate program in Food Design and Innovation at CENTRO in Mexico; He has a degree in Architecture from Universidad Iberoamericana, a master’s degree in Design Studies from CENTRO and in Food Design and Innovation from the Scuola Politecnica di Design. His academic and professional training has allowed him to delve deeper into the design of objects, spaces and experiences; He has participated as an exhibition designer for the development of exhibitions in the main museums in Mexico and abroad. He is founder of Estudio Sada, where he currently directs Mesatemporal, an initiative to research and reflect on food and gastronomy through design in the city of Oaxaca.

Javier Jiménez Iniesta

Studio Animal is a design practice based in Madrid and Barcelona specializing in interior design and ephemeral architecture. It is directed by Javier Jiménez Iniesta, who received his architecture degree from the School of Architecture of Alicante, graduating with Honors in 2007. He combines his professional activity with teaching and academic research.

Elsa Yranzo Rojas

Basque Culinary Center

Designer, art director, curator and teacher. She runs her own food design & art studio and agency in Barcelona. Elsa designs and curates contemporary projects with food to generate new links between food and people through design, art, and innovation.

Xavier Morón Uceda


Chef, food Designer, musician and multidisciplinary artist. Founder of Hidden Factory Barcelona, a food creative studio with more than 10 years bonding culinary experiences with art, design, innovation and history for companies, brands and institutions.

Elisabetta Luzzi

Risorse per Roma Spa

Project manager in the EU projects Unit of the main public company of the Municipality of Rome, in charge for the H2020 FUSILLI project (2021-2024). Previously, in chair for C&D and R&D sectors for the Town Planning Unit in the same company, where I have been employed for 25 years. PhD Architect, in a previous life expert in architectural history and curator of art and architecture exhibitions.

Patrizio Cionfoli

ADI - IF Award

Patrizio Cionfoli is Director of Design and Interaction at Studio Volpi started his career at Whirlpool as a product designer for home appliances as category head of the design team.His washing machine concept BioLogic was exhibited at the Triennale di Milano, Louvre in Paris and the Design Museum in Beijing. His work has won many international design awards. Designer of first capsule iconic coffee machine for Lavazza a Modo Mio and first Iconic KitchenAid fridge.Since 2005 leads global projects and design teams in Italy, USA and China. He is responsible for design strategies that can generate innovation, business growth and impacts brands like Alessi, Illy, Lavazza, Berkel, Midea, Haier, Duracell, Leonardo. He is as coordinator of IF Award Jury member for Kitchen category, ADI commission for territory for “Work” category & Design Wanted Jury Member Patrizio is an international speaker, both in conferences on innovation and design and in various European universities.

Clara de Sousa


Independent Creative and Art Director working cross-disciplinary within the field of visual communication. My creative practice is dedicated to help brands grow by crafting elegant and impactful solutions, using graphic design, art direction and creative consulting focusing on brand development. My design career has developed across cities such as Lausanne, Amsterdam, London and Barcelona. With over 13 years experience, I have worked with brands across luxury, premium and FMCG. For the past seven years I have been lecturing at design universities based in Barcelona, such as ELISAVA – University School of Design and Engineering, LCI – School of Design and Visual Arts and LABASAD – Superior School of Art and Design, on the subjects of art direction, innovation, graphic design and packaging design.

Alberto Arza

Papila studio

Alberto Arza, a designer, exhibition curator, and event organizer, is the founder of the food sector-specialized design studio PAPILA. Collaborating with municipal administrations and companies through his studio and «Asociación Proyecta,» he leads innovative cultural projects. Recognized with accolades such as the CDIM award at the Valencia International Furniture Fair, the «Baneo» award at Cevisama INDI competition, and the «Beca Carta Blanca de la Incubadora» scholarship by the FAD, his work epitomizes excellence in design and cultural innovation.

David R Burke

Pratt Institute

With nearly a decade at Estee Lauder, I’ve honed global brand development and design management skills, notably contributing to Pink Ribbon Events and Breast Cancer Research Foundation initiatives. Concurrently, at Pratt Institute, I teach Graduate Communications Design and Packaging Systems Design, while pursuing research at the intersection of design, sculpture, and sustainability education. Recent projects include «Interrupter,» a toolkit fostering sustainable conversations around personal care products. Developed for UDESIGN conference 2019, it guides users through product life cycle assessment and sustainable strategies. My pedagogy emphasizes transformation design and sustainable ethics, preparing the next generation to address climate change through interdisciplinary approaches.

Juan Manuel Umbert Rosselló


I was born as a curious human, I am interested in many different fields like consciousness, health, lateral thinking and sustainability. Defining myself as a spiritual seeker. Dynamic «doer» and passionate «thinker» about Innovation, Technology, Design and Business Strategy. I am a creative strategist with focus on connecting food professionals with innovation, through design and technology. Passionate on bringing new ideas into real products.

Maria João Leite

Food Design Lab Lisbon

Maria João graduated in Communication Design at Universidade Lusófona, and worked as a graphic designer for agencies such as Terradesign, SFé Associates, BAR Lisboa and BarOgilvy, until moving to Alentejo to take over the kitchen and creativity of Craveiral Farmhouse, where she developed their culinary skills. One year later, returned to design at Atelier 004 where she designed two «Egoísta» magazines, and worked at the Branding agency Label. In 2020, she enrolled at the Masters in Food Design at Escola Superior de Hotelaria e Turismo do Estoril, where she finally managed to reconcile her skills in design and cullinary. She is currently Food Designer at the Food Design Lab, and teaches Innovation, R&D and Entrepreneurship and Food Design at Innovation in Cullinary Arts Master’s Degree at the Escola Superior de Hotelaria e Turismo do Estoril.

Philipp Heidkamp

KISD Köln International School of Design

Academic and Designer based in Cologne and Barcelona. Full Professor at KISD, focusing on Human-Environment Interactions and Food Systems related to urban/rural transitions and sustainability. Co-Director of the MA Integrated Design research at KISD. Co-Founder of Global Design Initiative. Broad workshop experience in the domain of culture, food and urban transformations in Europe, Asia and South America.

Paul Newnham

SDG2 Advocacy hub

Paul is a strategic innovator and executive leader with over 25 years of expertise in managing complex stakeholder relationships and designing campaign strategies within the not-for-profit sector. With strong business acumen and exceptional advocacy skills, he influences decision-makers, drives change, and delivers impactful solutions worldwide. As the founder of the SDG2 Advocacy Hub in 2015, Paul leads global campaigns and advocacy efforts for Sustainable Development Goal 2: Zero Hunger. Through projects like the Food Crisis Advocacy Network and the Chefs’ Manifesto, he drives progress towards the 2030 Agenda, engaging over 1100 chefs from 90 countries. His innovative approach and strong communication skills catalyze movements for sustainability and food system transformation.

Bernard Arce Barrantes


I’m an image creator, specialist in a wide range of communication fields. I have a solid concept development background, and an art direction expertise. Basing my work on that skills, I make projects that culminates in photographies, video and communication campaigns for all kind of media; with a strategic and aesthetic approach.

Chhavi Jatwani

Food for Climate League

Chhavi Jatwani is Director of Research and Innovation and Food for Climate League. As a hands-on, strategic project leader contributing to a sustainable transition in the food sector, Chhavi Jatwani leverages design thinking, systems thinking and creative problem solving for complex food system challenges. Chhavi has managed projects for CPG companies like Nestle, Dole and Ab-Inbev and for organizations like FAO, EIT Food and the Italian trade agency. She is a two-time grant holder to research design thinking in the agrifood sector and has been recognized as one of the 100 leading protagonists in the fight against climate crisis.

Julia Kunkel

L'Ecole de Design Nantes Atlantique

Julia Kunkel, director of the Food Design Lab, is a product designer (graduated from University Of Fine Arts Berlin), specialized in Food, Global Brand Design and CMF with more than 17 years of experience in a design agency, notably at Peugeot Design Lab and Carlin Creative. She contributes to a series of Research Training Innovation actions around the connection between design and food. Since 2020 Head of the Food Design lab Master in Design at l’École de Design Nantes Atlantique, in charge of coordination of international transdipciplinary design research, partner and pedagogic projects, exhibitions and conferences with a usage & food systemic design approach, lectures, conferences.

Luis Miguel Gutiérrez Contreras

Tecnológico de Monterrey - Campus Querétaro

Industrial Designer graduated from the Master’s in Design and Development of New Products. Department Director of the Design program in the Central-South region at Tecnológico de Monterrey, as well as a professor/researcher at Campus Querétaro. Currently, he is part of the board of the Mexican Association of Institutions and Schools of Industrial Design, DI-Integra. He is pursuing a Ph.D. in Arts and Design with a focus on Design Teaching at FAD-UNAM.

Vinyet Capdet Sorribes


Vinyet is a distinguished professional with a master’s degree in gastronomic innovation from CETT-UB. With over 25 years of dedicated experience in the gastronomic realm, her expertise spans a wide spectrum of culinary techniques and contemporary culinary trends. Currently, she holds a pivotal role as the head of the gastronomic and culinary science program at CETT-UB, where she imparts her extensive knowledge to aspiring culinary professionals. Additionally, she actively contributes to the culinary community as a delegate within the esteemed Eurotoques chef association, further solidifying her commitment to the advancement and excellence of the culinary arts.

Sergi Freixes


Historian, food designer and graphic designer. He currently runs his agency, Estudio Freixes Pla, and is a partner at Biscuits Barcelona, a food design company where he designs projects for the agri-food industry and the foodservice industries. Freixes coordinates and teaches on the Master’s Degree in Food Design at IED Kunsthal Bilbao as well as the postgraduate course in Food Event Design at IED Barcelona. Within his role as a curator of food and history exhibitions for the Museum of History of Catalonia has created “War Menus. Avant-garde cuisine and survival” and “Post-war bundle. When hunger sharpens the wit”. He collaborates with the Catalan Institute of Cuisine and Gastronomical Culture Foundation, the School of Tourism, Hospitality and Gastronomy (CETT), and Foodture. He has authored the books: “The craft beer world”, and “Professor Capo’s recipe book. The driving force behind vegetarian cuisine” for Larousse Editorial, and “Forbidden Books. The publishing avant-garde from the early 20th century to the Civil War”, and “Banned magazines. Libertarian publications in the 1920s and 1930s” for the publishing house Viena Arte.

Helena Martin

Barcelona School of Tourism, Hospitality and Gastronomy (CETT-UB)

I am a driven and adaptable chemist, specializing in food science with extensive expertise in research and development in biochemistry. Personally, I am fueled by a deep passion for cooking and a curiosity about the scientific intricacies behind food preparation. With a PhD in Chemistry from the University of Barcelona, I am dedicated to leveraging my knowledge and skills to explore innovative ways to repurpose food waste and by-products into delicious offerings. My overarching goal is to contribute to the well-being of individuals by enhancing their experiences through gastronomy, particularly by integrating scientific principles into culinary practices.

Mary van Hoek-Hendriks

Start a food story

Mary van Hoek-Hendriks is a food impactor and innovator. She started her career in the food industry by developing and marketing new food concepts. She shifted her drive for innovation to food education creating new food innovation programmes and market these young food innovation talents in the world of food. She coaches food innovators and start-ups with the their food inventions and founded several incubation programmes that allow food innovators to realise their big dreams in food sustainability more quickly. Mary is board member of Groente & Fruitbrigade (Vegetable & Fruit Brigade), the national fruit and vegetable supplier of Food Banks Netherlands, with which she makes an active contribution to social themes such as poverty, health and sustainability by making healthy food accessible to everyone and fighting food waste. Mary was awarded by EEPA, Food100, FlavorFlav and Foodlog for her work in food innovation.

Jessica Fernández


Doctor in Engineering and Materials Sciences. She has more than 20 years of experience of extensive collaboration with companies and creative guidance in engineering and design studies. She currently combines her work as master’s director, professor and researcher at ELISAVA, with different activities related to advanced materials and technological integration in the human body. She has specialized in design strategies and methodologies for innovation, from the speculative and creative process that allows scientific-technological knowledge.

Viviana Nariño Bernal


A visionary figure in the realms of food education and entrepreneurship, boasting a Master’s degree in Digital Marketing alongside a Degree in Gastronomy and Culinary Arts. Additionally, holding the distinction of a Certified Tour Guide, I bring a multifaceted expertise to the table. Currently serving as the Director of Gastronomy Programs at AREANDINA, I also hold pivotal roles as the CEO of Gastronomy Experts Hub and Executive Director at CESAC. Beyond these executive positions, I actively engage as a consultant, esteemed juror, articulate communicator, and dedicated gastronomic researcher, contributing significantly to the evolution and enrichment of culinary landscapes.

Ivan Merino Raya

IED Kunsthal

Was born in Sabadell (Barcelona) in 1975, studied Product Design in ESDi (Ramon Llull) in 1999. Senior designer in CAMPER (2002-2005) was part of the C.I.C Department of R+D Senior designer and Head of Design Dep. in Lightled (Agbar RGB). Program leader of the Máster in Food Design at IED Kunsthal Bilbao (2nd edition). Actually has his own studio Biscuits Bcn founded in 2007 and combines working as a teacher in several national and international schools and universities managing workshops and different subjects. Specialized in Food Design, FootWear Design, Product and Lighting. Involved in eco-design and environment sustainability. Projects: Wabi (Camper), Agbar (EasyLed), Derbi Motorcycles accessories, Mini Bags…etc. Founder of Starter Collective. Awards: 1rst winner “ADI Medal” with NESÚ (2001) 1rst Mention “WASTE DESIGN” with LCD CAR (2009) 1rst winner “GRANDMAS DESIGN” Electrolux (2013) 1rst winner “GRANINI” with NATURAL TOOLS (2019).

Víctor Herrera

Cuina Justa

Víctor Herrera is leading the operating system of Cassià Just Foundation – Cuina Justa. Through the food transformation we create jobs opportunities for people with mental disabilities and social exclusion risk. Herrera is graduated in Culinary and Gastronomic Sciences by University of Barcelona and Politechnic University of Catalonia. Proactive and committed with the purpose of different hospitality the projects for more than 12 years. Experienced manager with extensive knowledge of hospitality. Herrera has collaborated too in different kind of projects related in sustainability, social value and I+D+R.

Francisco del Despósito S.M.

Undergraduate Program Director at The School of Design CCP

Graphic Designer with a Professional Degree and Bachelor in Design from Universidad del Biobío, and degrees in Social Communication and a Master’s in Communication from Universidad del Pacífico.
Specializes in visual communication projects for public and private companies in Chile and abroad. He has been an assessor for CNCA’s Regional Fondart Projects and Chillán’s City Council Theater Cultural Corporation.
Participated in ICSID Interdesign Chile and served on the Academic Committee for the Design Biennials. He led research on the «Concepción Central Market» project and coauthored the «VID Design Week 2015» journal.
Associate Lecturer at Universidad del Desarrollo, Concepción, with teaching roles in branding, packaging, and editorial design at multiple institutions. Interested in food design, branding, packaging, and design research.

Barbara Atie Guidalli

Innovation and Content at Fundesplai

Barbara Atie Guidalli is a researcher specializing in food education and sustainability. She holds a European Master’s degree in Food History and Culture from the University of Barcelona, where she also spent over ten years working on issues related to Food Anthropology. Her research has primarily focused on children’s eating behaviours in various food environments. As an independent consultant, Barbara has collaborated with numerous NGOs, public administrations, international research groups, and private sector entities. Currently, she works in the Innovation and Content Department at Fundesplai (Fundació Catalana de l’Esplai), contributing to projects related to sustainability and futures literacy.

Ignacio de Juan-Creix

Founder and Director of Innovation at Plat Institute,

Founder and Director of Innovation at Plat Institute, a research and innovation lab that addresses the problems we will face as a society in the future through design, sustainability, and circularity.
Co-founder and Curator of Foodture Barcelona, the summit of Disruptive Innovation in Food
Design, Food Tech, Social Food, and Sustainability.
Consultant in Design, sustainability, and circularity for companies such as Hermès, Borges, Danone, Frit Ravich, Sorlut, Celler de Can Roca, Paradiso Barcelona, Pernod Ricard, Peugeot, and Loewe.
Creator of VOM Technology, the first culinary technique capable of generating edible floating airs, mousses, or foams.
Plat Institute: Plat Institute works as a futures observatory to drive innovation, sustainability,
augmented creativity, and technology in order to develop new solutions that bring a positive impact to society and the Earth. One of its objectives is to nurture and inspire the thinkers and innovators of tomorrow with ideas and methodologies of eco-design that champion the regenerative economy.

Agustina Vitola


Agustina Vitola is a Food Event Designer (IED) and Social Anthropologist (UdelaR) passionate about creating memorable food experiences and exploring diverse culinary expressions. She co-founded and co-directs Cuchara, a food design studio in Montevideo, Uruguay, and is a member of the interdisciplinary Food and Welfare group at UdelaR. Her expertise spans food design and related fields, focusing on gastronomy, culinary heritage, sustainability, and the appreciation of homemade food preparations. Agustina’s work integrates creativity and research to promote a deeper understanding and enjoyment of food in its many forms.

Tania Gazzola


Tania Gazzola, a Uruguayan industrial designer and skilled cook, thrives at the intersection of design, food, and creativity. As a member of Cuchara, she contributes actively to innovative projects in food design. Additionally, Tania shares her expertise as a lecturer in industrial design at UDELAR’s School of Architecture, nurturing future industrial designers. She is passionate about promoting healthy eating habits and fostering positive relationships with food and cooking, reflecting her commitment to a wholesome culinary culture.