November 30 - December 1, 2022


Barcelona, On-Site & Online

Simultaneous translation English - Spanish - Catalan


Watch the 2020 conference recording HERE

Dowload the 2020 digital magazine HERE



Tomorrow Tastes Mediterranean is an industry leadership conference organized by the Torribera
Mediterranean Center (TMC), a joint project of the University of Barcelona and The Culinary
Institute of America. Tomorrow Tastes Mediterranean aims to help the restaurant, foodservice industry and affiliated sectors better understand and transfer the healthful, sustainable, and cultural principles of the Mediterranean Diet into menus and products suited to the demands of 21st century consumers.

The Mediterranean Diet is unquestionably one of the world’s healthiest, not to mention delicious, ways to eat. Its benefits to our physical and mental health are settled science, as leading researchers from all over the globe, from Harvard to the University of Barcelona, have been proving for decades.



About The Torribera Mediterranean Center (TMC): The Torribera Mediterranean Center is a joint project of the University of Barcelona and The Culinary Institute of America, located at the UB’s Food and Nutrition Torribera Campus in Santa Coloma de Gramenet. It is the first center in the world to take the Mediterranean Diet as starting point to connect leading-edge food and nutrition research with culinary, agricultural, and business innovation. TMC is open to Mediterranean, European, and other international partners.



The Torribera Mediterranean Center, a joint project of the University of Barcelona and The Culinary Institute of America, announces its 3rd Annual Tomorrow Tastes Mediterranean Conference to be held November 30-December 1, 2022 at the University of Barcelona’s main Historic Building in Barcelona. The conference will once again take up a set of critical issues around health and nutrition, sustainability including biodiversity and the climate crisis, culinary insight and food innovation linked to behavioral change, emerging food business models, and more—all considered from various cross-cultural and cross-sectoral perspectives.

The Tomorrow Tastes Mediterranean (TTM) Conference series is informed by the traditional Mediterranean Diet and its designation as a UNESCO Intangible Cultural Heritage—a dietary pattern whose healthfulness is now abundantly supported by several decades of scientific research.  At the same time, this TTM program series is forward-looking—embracing both tradition and innovation—as it explores how the principles, sustainability practices, and food cultures associated with this Mediterranean dietary pattern speak to the urgent, global personal and planetary health challenges of today. 

This year’s TTM Conference will kick-off with our keynote theme, Biodiversity, Health and the Mediterranean Diet:  From Land and Sea to the Professional Kitchen. This lead challenge of biodiversity—considered broadly within the context of the greater Mediterranean region—will allow us to think about sustainability, culture, flavor, and business strategies in concrete ways, at all stages of a full-cycle food system, and empower stakeholders in their efforts to take care of the planet. The third edition of Tomorrow Tastes Mediterranean will explore this and other themes with our invited conference faculty of top scientists and other experts, chefs and other food industry leaders, NGO and government leaders, and cultural authorities from around Europe, the Mediterranean and beyond.

At the heart of our TMC initiatives, including this TTM conference is the imperative to accelerate the translation of research into practice—from next generation business strategies and transformative operational models to shifts in consumer aspirations and behaviors. Our research-to-translation dialogues are guided by the frameworks of the  U.N Sustainable Development Goals, the EU’s European Green Deal (with its Farm to Fork Strategy), and the CIA-Harvard Menus of Change Principles of Healthy, Sustainable Menus.


30 November 2022


13:00           Registration and Lunch

14:00           Welcome and Opening Remarks

14:25           Sessions 1

Session 1:  Biodiversity, Health and the Mediterranean Diet—From Land and Sea to the Professional Kitchen

15:25           Break

15:50           Session 2 and 3

Session 2:  Barcelona 2030—Advancing a Master Plan for Urban Food & Culinary Sustainability

Session 3:  Greece and the Heritage of the Mediterranean Diet—Costa Navarino, a Case Study in Health and Sustainability Innovation

17:50            Break

18:15           Session 4 and 5

Session 4: Sustainable Culinary ThinkLab:  Building a Learning Community to Support Food System Transformation

Session 5:  On the Menu:  Net Zero Carbon Emissions, Organizational Transformation, and Deliciousness

19:30            Sessions End


1 December 2022


13:00           Reception and Lunch

14:00           Sessions 6 and 7

Session 6:  Pathways of Change:  Leveraging Strategies to Advance Personal and Planetary Health

Session 7:  Mediterranean Aquaculture:  Sustainable Blue Food and the Restaurant Sector

15:25           Break

15:50           Sessions 8 and 9

Session 8:  Olive Oil, Nuts and the Plant-Forward, Mediterranean-Inspired Kitchen—Building Flavor and Reframing Culinary Narratives

Session 9:  The Mediterranean Diet and the Protein Shift Imperative—From Plant-Forward and Less Meat/Better Meat to Plant-Based Meat

17:05           Break

17:30           Sessions 10 and 11

Session 10:  Securing the Future of the Mediterranean Diet—Do Models of Experimental and Translational Research Need to Change? Evolve?

Session 11:  Forum on Sustainability and the Climate Crisis, Food and Health, and the Professional Kitchen:  The Greening of a Sector

19:30           Conference Concludes/Wine Reception



Greg DrescherVice President, Strategic Initiatives, The Culinary Institute of America | Napa, CA USA
Michael SperlingVice President of Academic Affairs The Culinary Institute of America Hyde Park, NY USA
Ramon EstruchMD, PHD. Professor, University of Barcelona | Barcelona, Spain
Marius RubiraltaProf. of Organic Chemistry, Faculty of Pharmacy, University of Barcelona and Rector of the same 2005 - 2008
Alvaro Porro GonzàlezBarcelona City Council Commissioner for Social Economy, Local Development and Food Policy
Angelo BonamiciRegional Director Operations EMEA, Google Food | Milan, Italy
Anne E. McBridePhD Deputy Director Torribera Mediterranean Center Barcelona, Spain
Jean-Xavier GuinardPhD | Professor, University of California, Davis | Davis, CA, USA
Maria LoiChef and Owner. Loi Estiatorio restaurant. New York.
Octavi QuintanaDirector of the Secretariat PRIMA Barcelona, Spain
Rochelle SchätzlHead of Marketing for Europe and Africa, Custom Culinary®
Teresa Pérez MillánManager Interprofessional Aceite de Oliva Madrid, Spain
Xavier PellicerChef and Owner. Xavier Pellicer Restaurant Barcelona











Tomorrow Tastes Mediterranean is made possible in large part by the generous support from our sponsors.

If your organization is interested in supporting the 2022 digital magazine and online sessions through sponsorship,

please contact Santi Mas de Xaxàs Faus  ( at the Torribera Mediterranean Center.


For more on the Torribera Mediterranean Center, please visit