The event will bring together international specialists to explore how scientific research, food knowledge, and culinary technique evolution can transform the sector. Special attention will be paid to raw material utilization, food waste reduction, and finding solutions that balance environmental responsibility with gastronomic excellence.
Key figures include Salvador Brugués, a specialist in cooking methods, and Heinz Wuth, a leading Spanish-speaking voice in science applied to cooking. Brugués will delve into how preparation procedures influence establishment efficiency and sustainability, while Wuth will address the importance of understanding product properties for responsible consumption.
Wuth will give a presentation on basic ingredients for sustainable eating and lead a workshop on science applied to cooking. The program also features workshops on gastronomic perception with Karen Rützou and Fermina Pérez.
The first deputy mayor of San Bartolomé de Tirajana, Alejandro Marichal, highlights the importance of incorporating gastronomic sustainability into tourism discussions, stating that “sustainability must be part of our gastronomy’s future”. Tourism councilor Yilenia Vega emphasizes the program's appeal in combining specialized conferences with practical activities.
The Forum, organized by the Tourism Department of the Ayuntamiento de San Bartolomé de Tirajana, is co-organized by the Science and Cooking World Congress Foundation and the Clúster Turismo Innova Gran Canaria, with collaboration from the Cabildo de Gran Canaria and the University of Las Palmas de Gran Canaria.
