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TOWARDS PERSONALIZED GASTRONOMY 2050 Project Gastronomía: Towards Personalized Gastronomy 2050

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TOWARDS PERSONALIZED GASTRONOMY 2050 Project Gastronomía: Towards Personalized Gastronomy 2050 TOWARDS PERSONALIZED GASTRONOMY 2050 Project Gastronomía: Towards Personalized Gastronomy 2050 Author: BCCInnovation Disclaimer This report summarizes discussions held in an informal workshop setting. The views expressed are those of the individual participants who took part, and do not necessarily reflect those of their respective organizations, the Basque Culinary Center nor Project Gastronomía. 2019 All rights reserved by the Basque Culinary Center except as otherwise indicated. COLABORATORS EKONOMIAREN GARAPEN ETA LEHIAKORTASUN SAILA DEPARTAMENTO DE DESARROLLO ECONÓMICO Y COMPETITIVIDAD TABLE OF CONTENT I. Foreword 6 II. Acknowledgements 8 II. Overview 10 What is Project Gastronomía? 11 Our Previous Events 12 Towards Personalized Gastronomy: Euskadi 2050 13 III. Personalized Gastronomy 14 What is personalized Gastronomy? 16 Benefits of Personalized Gastronomy 18 Omics Sciences: Gut Microbiota in Our Health 21 AI: The New Ingredient 22 IV. Three Major Shifts: How Personalized Gastronomy will change our view of health, our bodies, and food 24 Personalized Gastronomy 26 index Pharmacy-&-Lab-on-a-Chip 29 Revisiting Tradition & Health with Fermentation 31 The Connection between our Genes & Nutrition 32 DNA-tailored Meals & Robots: At Restaurants and Our Kitchens 35 V. Euskadi 2050 Game 36 Methodology 38 Result of the Game 40 Food as a Living Way of Life 47 VI. Next Steps 52 VII. Our Past Gastro-challenge 56 VIII. About 60 IX. Appendix 62 Biographies of Our Invited Speakers 64 Footnotes 70 4 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 5 FOREWORD If you do not know the Basque Culinary Center, you might In this spirit, “Towards Personalized Gastronomy 2050” think “Why is a cooking school organizing an event with brings together invited experts at the forefront of the scientists, doctors, cultural experts, and technologists?” First research and generating new knowledge in areas such of all, we are not a cooking school. From its very inception, as nutrigenetics, nutrigenomics, public health, artificial we conceived BCC as exemplifying a multidisciplinary intelligence, and more. It is essential that we work together approach to gastronomy. This holistic vision is essential to with key companies, research projects, and different experts the Basque Culinary Center. to listen and produce concrete solutions. Together, these experts help us look for answers and reconsider how we Today over 600 students from over 32 countries are at think about gastronomy. the Basque Culinary Center - many are enrolled in our I multidisciplinary degrees that include cooking, applied I hope all of you will bring home samples of inspiration that sciences, management, and more. We are also a research you can apply in your everyday life. center, a gastronomy-focused technology center within the Basque Science, Technology, and Innovation Network. When Welcome! we started the Basque Culinary Center there was nothing like this at an international level. Project Gastronomía, an initiative led from our center, imbues this holistic vision and also challenges old ones. Fifteen years ago, gastronomy was fine-dining or haute- cuisine. Today, gastronomy is more democratic and more complex. Initiatives like Project Gastronomía help us explore the complex challenges and possibilities of gastronomy as Joxe Mari Aizega a vehicle to achieve healthier longer lives, environmental Director of the Basque Culinary Center (BCC) sustainability, and tackle climate change. 6 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 7 ACKNOWL- EDGEMENTS MANY THANKS TO EACH OF OUR EXPERTS WHO PARTICIPATED IN OUR WORKSHOP AND EVENT: JOXE MARI AIZEGA PROF. DANIEL RAMÓN AITOR MORENO FERNÁNDEZ General Manager at Basque Nutrition & Health R&D Vice DE LECETA, Ph.D. Culinary Center President at Archer Daniels Head of AI at Instituto de Midland Co (ADM) Innovación (I3b) Ibermática. PROF. GUILLERMO REGLERO II Director at Instituto IMDEA DIEGO PRADO MAGDALENA GÓRSKA Alimentación Coordinator BCulinaryLab, BSH Cognitive Technologies, Associate Professor Corporate Innovation Team PROF. JOSÉ MARÍA ORDOVÁS BCCInnovation Member Lab Director of Nutrition and Genomics in BLANCA DEL NOVAL PEDRO LUIS PRIETO USDA Human Nutrition BCulinaryLAB Chef Researcher HONTORIA, Ph.D. Research Center on Aging, BCCInnovation Head of Innovation at Fresh Tufts University Business Perú RAMÓN PERISÉ NICK POPOVICI Mugaritz R&D Chef CEO of Vita Mojo restaurant F. XAVIER MEDINA, Ph.D. Dr. SONIA GAZTAMBIDE Director of the UNESCO SAÉNZ, MD & PhD Chair on Food, Culture & Head of in Endocrinology Development at Universitat and Nutrition at Hospital Oberta de Catalunya Universitario de Cruces 8 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 9 OVERVIEW II WHAT IS PROJECT GASTRONOMÍA? Project Gastronomía is an initiative that addresses the food system challenges of the future through gastronomy in ways that are humanistic, sustainable, healthy, and delicious. We believe we best do this by creating a space for multidisciplinary stakeholders to reflect on these challenges and create relevant solutions today. Through our workshops and events, we help stakeholders create images of the future of food, foster network creation, and formulate practical actions to enact change. Project Gastronomía is led by the Basque Culinary Center’s BCCInnovation. BCCInnovation’s mission, as a technology center, is to generate applied knowledge about gastronomy and the culinary experience and transfer it to haute cuisine professionals, the gastronomy value chain, and society as a whole. 10 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 11 OUR PREVIOUS EVENTS TOWARDS PERSONALIZED As part of our mission to bring gastronomy stakeholders together, we have held a number of events GASTRONOMY: EUSKADI 2050 that center on rethinking the possibilities of gastronomy. Our most recent events include: After holding events in London This report includes: While the topics discussed here and Copenhagen in 2018, our • What is Personalized Gastronomy involve many cutting-edge science last event of the year focused and how it will benefit and impact and technologies, this report is not on our home of Euskadi (Basque the public health intended for academic audience Country): “Towards Personalized only. Our report is designed to Gastronomy: Euskadi 2050.” The • Key insights from the talks given be inclusive and engage with the Gastronomy and Interfaces Summit Fine Dining Gastronomy Barcelona Maker two-day event brought together by our invited speakers, among broader public of the Basque Multisensory at Copenhagen Restaurants in & Tech 2050. Faire. A panel multidisciplinary perspectives from the top experts in the world, on Country and the world. Design 2050. Techfest 2018. 2050. A workshop- Exploration of discussion at Maker AI experts to public health experts fermentation to precision nutrition A two-day Capstone activity led event to the impact of Faire moderated and researchers to business • Results from a futures-focused event bringing for the Summit explore how fine technology on by FAB City leaders to explore the future of workshop, involving our invited together chefs, held by Mold dining could gastronomy Global Initiative Personalized Gastronomy in the speakers, to explore key issues food scientists Magazine, where be reinvented, with workshop with Barcelona Basque Country. and possibilities for Personalized to hospitality participants from with experts and participants from Food Hub and Gastronomy for the Basque designers academia, tech, participants from IDEO, MIT Media Aquapioneers. This report introduces the Country in 2050. to discuss design and food Azurmendi (a Lab, and others. novel concept of Personalized multisensory industry developed three Michelin Gastronomy and summarizes the design and the scenarios for star restaurant) to discussions, questions, and insights future of London’s Copenhagen 2035. Moley Robotics. from the two-day event. food system in 2050. 12 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 13 PERSONALIZED III GASTRONOMY “The fate of a nation depends on the way that they eat.” - JEAN ANTHELME BRILLAT-SAVARIN (1755-1826) 14 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 15 WHAT IS PERSONALIZED REVOLUTION IN government’s goal for what it the highest proportion of over- UNDERSTANDING OUR calls the 4S: Segura, Saludable, 65s with 21.7% vs. 18.8% for all of GASTRONOMY? HEALTH, FOOD, AND BODIES Singular y Sostenible (Safe, Spain.3 Basque Statistical Office Personalized Gastronomy is the Healthy, Unique, and Sustainable).1 (EUSTAT) forecasts that its next revolution on what we eat population of over-65s over could We have long known the and how we eat it. It empowers A Critical Moment for Food increase by up to 72% by 2061.4 connection between what diners to take a proactive and Health in Spain and we eat and our health. In the attitude towards their health the Basque Country Despite being the co-originators 18th century Jean Anthelme and enjoyment, through a new Looking into the future, Spain of the Mediterranean Diet, Spain is Brillat-Savarin, a famed comprehension of the unique will face unique challenges as its not immune to
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