In this meeting, TECNALIA will talk about sustainability, regeneration and positive impact for World Soil Day
On 5 December, World Soil Day, TECNALIA will take part in a webinar organised by Carinsa Group, from 12 to 1.30pm. To mark the occasion, TECNALIA will talk about sustainability, regeneration and positive impact. The aim is to raise awareness in our ecosystem of the importance of preserving the environment and our planet.
Innovations in sustainability
- The session will begin with a presentation by Vanesa Martínez Chamorro, CEO of Carinsa Group, who will explain the main lines of the company’s ESG strategy.
- Javier Morán, partner and director of FOOD CONSULTING & ASSOCIATES SL, will present the new trends in sustainability in the agri-food industry and future environmental labelling in the European Union.
- Izaskun Marañón, Health Researcher at TECNALIA, will explain the details of CRESCERE. It is an initiative that explores new sources of plant-based protein in crops and vegetables to boost sustainable production.
- Professor Robert Soliva, on behalf of the University of Lleida, will speak about the BLUEVEG initiative. It aims to research disruptive technologies that enable the design and development of new food products that contribute to reducing the environmental impact of processes.
- Miguel Ángel Cubero Márquez, Carinsa Group technical food advisor, and Sergi Colomina de Frias and Marçal Rodríguez Quintela, the company’s R&D officers, will explain the sustainability innovations that Carinsa Group is carrying out.
- José Manuel Prieto Barrio, Deputy Director General for Industrial Quality and Safety of the Ministry of Industry and Tourism, will close this webinar with a presentation on the European co-design regulation and product sustainability.
Alternative sources of plant-based protein
“In recent years, the search for healthy and nutritious foods has boosted the demand for plant-based protein. In this regard, TECNALIA has a team of experts in the research of plant and fungal protein sources. These alternatives are set to complement the current offer to effectively formulate new products and increase food development opportunities.