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The Basque Culinary Center (BCC) has announced plans to open a new gastronomy innovation hub in the heart of San Sebastian, GOe - Gastronomy Open Ecosystem, where teams of multidiscilplinary industry experts will be able to develop innovative solutions to some of gastronomy's biggest global challenges.
The leading university in gastronomic education, research and development, which celebrated its 10th anniversary last year, intends to attract multidisciplinary talent to the new site. From innovative food start-ups and researchers to chefs, who will be able to collaborate under one roof, ultimately driving innovation in food technology.
"Given that the Gastronomy sector is in constant transformation, we seek to strengthen an open ecosystem of global reference that deepens our vision Gastronomy 360º. GOe seeks to attract talent and to strengthen and increase research, innovation and entrepreneurship - development of new projects and companies - in a space where gastronomic innovation can be approached from an international dimension. The building must be the first step to strengthen an innovation district in which the gastronomy of the future is cooked" said Joxe Mari Aizega, the General Director of BCC.
With the agricultural sector responsible for nearly 20% of global carbon emissions, food technology is expected to see exponential growth in the coming years. GOe is already creating research verticals for the development of alternative proteins, agricultural robotics and for the prevention of food loss and waste.
The Basque Culinary Center launched an international architecture competition for the building's design in December 2021. A winner will be announced from the shortlist of five finalists in May 2022.
We'll bring you more updates on the space when it arrives.
