Position:
Researcher at the Sustainability area of BCC Innovation. Her work is currently focused on circularity strategies, food systems and promotion of biodiversity through gastronomy. Thus, the value of sustainability and culinary quality is incorporated transversally into different types of projects (research, innovation, and entrepreneurship) that seek a transformative change in each of the presented opportunities.
Sessions:
-
Biodiversity: The missing link in the global concept of gastronomic terroir
- jue 18 may
- 11:00 - 12:00
- Auditorium Cabreiroá