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Sustainable Gastronomy

Skills and competences

Ability to design and implement sustainable strategies that respond to new emerging trends in the field of Sustainable Gastronomy.
Ability to optimize the management of economic-financial resources in gastronomic sector organizations.
Ability to evaluate investments and make decisions on new projects.
Ability to plan, coordinate and control organizational and service processes in all management areas of gastronomic companies, incorporating accessibility and corporate responsibility criteria.
Ability to identify and implement appropriate sustainable technologies according to the needs of gastronomic companies.
Ability to develop and apply marketing tools in companies, projects and services of Sustainable Gastronomy.
Ability to design and develop gastronomic products and business models that represent a novelty and generate a positive impact on the value chain.
Ability to analyze and apply information and communication technologies in the different areas of the Sustainable Gastronomy sector.
Ability to use cutting-edge ingredients, processes and techniques in cooking for the production, preparation, transformation and preservation of food in the sustainable gastronomic offer.
Ability to manage the fundamentals and apply food science and technology in the research of Sustainable Gastronomy.

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Member of International recognition of excellence