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Andoni Luis Aduriz along with local producers shares the keys for gastronomy to grow in Origen 4.0

16 December 2020 South, Cyprus, Greece Reaching to more than 120 viewers, EIT Food held on December 15, the online event Origen 4.0 that gathered important agrifood actors with the porpuse of revitalising tradional farming. 

Andoni Luis Aduriz along with local producers shares the keys for gastronomy to grow in Origen 4.0

Traditional farming has always been a must for our wellbeing, however, it has not been until this new situation that the awareness about its importance has increased. Thus, aiming to revitalise autochthonous crops based on innovation, sustainability and biodiversity,  the 15th of December,  EIT Food organised Origen 4.0

"The paradox of the human being: we love eating food we can recognise, but we want to eat differently and in new ways. For that reason, we are committed to diversity and local sources" says Andoni Luis Aduriz, Chef Mugaritz

The online event, which reached more than 120 viewers, gathered relevant agrifood actors and success cases in order to bring together innovative solutions for the topic under discussion. During the event, there was the chance to hear Andoni Luis Aduriz, Chef  at Mugaritz , the 7th world restaurant according to The World’s 50 Best Restaurants. Aduriz is also recognised to be devoted to improve the environment and foster innovation,

Begoña Pérez Villareal, Director of EIT Food CLC South welcomed Origen 4.0 by giving an opening speech that opened the way for an interesting round table performed by Andoni Luis Aduriz, Chef Mugaritz; Begoña Rodríguez, BCC Innovation Director; Iker Bilbao, Neiker Market and Transfer Manager ; and Nazaret Mateos, founder of Entresetas and winner of Growing Conciousness 2020. The speakers shared their thoughts around gastronomy and the future to come. Iker Bilbao pointed out that the know-how of growing multiple crops has been lost, therefore, there is a need to study new ways of introducing them into the kitchen. Also, this time with a more futurist vision, Begoña Rodríguez determined that "consumers curiosity" needs to awake to create new demand and offer.  That was the example of  Nazaret Mateos, the success case that being aware of a new demand, worked hard to achieve her goal. 

"It was impossible to buy fresh mushrooms direct from the producer; therefore, we worked close to the consumer in order to listen to their demands and then, adequate our offer", explains Nazaret Mateos, founder of Entresetas and winner of Growing Conciousness 2020

Giving a proper ending to Origen 4.0, Elvira Domingo, EIT Food RIS Programme Manager and Antonio García – Elorz, Agriculture Expert Consultant, explained us the present and the possible future of gastronomy, as well as highlighting the great relevance that reavival of tradional farming has in climate change and land erosion.

"We have created a whole community with all chain actors from Spain and Europe." reveals Elvira Domingo, EIT Food RIS Programme Manager. 

Without a doubt, a new challenging future is coming, but EIT Food is boosting value chains by prioritising technology and innovation. 

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