POSEIDONA reposted this
Excited to see some of my favorite Spanish #foodtech brands at the RAC&GO podcast - POSEIDONA, LŌV FERMENTS, Väcka Thanks to CaixaBank DayOne for the invite.
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We loved that post from UN Ocean Decade about a study from Dr Pamela Buchan from ExeterMarine. What’s your marine identity? 🩵
What's your marine identity? New research suggests that people’s deep connection with the ocean – their “marine identity” – can help us reset society’s relationship with the seas. Led by Dr. Pamela Buchan from ExeterMarine at the University of Exeter with a diverse, international group of marine researchers and practitioners, this research defines marine identity as: “An identity rooted in how the ocean as a place supports the sense of self.” This is the first time that an international, cross-cultural definition of marine identity has been agreed upon. This research is the culmination of a project that was endorsed as an #OceanDecade Activity and by the EU Mission Ocean and is a key contribution to Decade Challenge 10, which aims to restore society's relationship with the ocean. Read the paper: https://ow.ly/vWcJ50TIS4k
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Asturies 💙
Last week, I had the pleasure of being invited to La Granja Lab by CAPSA FOOD. It was truly inspiring to be part of a project that honors the legacy of the Asturian miners, especially those from Pozo Carrio. There’s something incredibly moving about giving new life to a place steeped in history, where hardworking human beings quite literally gave their lives to the toughest jobs in the most challenging conditions. This project beautifully bridges that powerful past with an innovative future, transforming it into a hub for new ideas—new ingredients, new ways of farming, and rethinking how and what we eat, all while honoring and respecting tradition and the land's origins. It’s interesting how, in the past month, with POSEIDONA we attended two events centered on the same theme: how to connect the roots of our food with its future. Seems like it’s more than just a trend—it’s a movement! and we definitely want to be part of it. A big thank you to Rubén Hidalgo for having me, and it was great connecting with Xana Belastegui Macadam, Marta del Castillo, Alejandro Arranz Stancel, Susana de la Fuente Rodríguez, Daniele Calzolari, Andro Kulisic, Chema Nieto, Marco Bermudez Naveiras, Orfeo Balboa, Maria Jose Sola and so many other amazing new people, as well as catching up with friends Juan Requena, Ruth Manzanares Rubio, Miguel Ángel Cubero Márquez, Mariano Oto, Enrique Durán and I'm pretty sure I'm forgetting a lot more 💙 🌊
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This week POSEIDONA cofounder and CEO Sònia Hurtado attended to oríGenes® festival in Madrid to participate in a panel with Niklas Gustafson cofounder at Natruly, moderated by amazing foodtech connector Beatriz Jacoste from KM ZERO Food Innovation Hub. The whole event is about connecting the roots, the origin, to the future... embracing the possibility of "our future is in our past" and giving voice to century-old companies, food artisans following ancient methodologies, innovative gastronomists, food scientists, etc. it's an open space to invite a diversity of viewpoints, share and listen without judging and keep open for understanding past and new concepts. During our panel, Niklas insisted that going back to the way we ate in the paleolithic age was what we had to do to be healthier, which is something Sònia would not 100% agree with, but it got her thinking... instead of being closed to one's opinion. During the event, at some point, Beatriz asked Sònia a really interesting, meaningful question, considering the event itself: - Did we eat seaweed in Spain in the past? and it brought me back to a study published one year ago that revealed that YES, certainly we ate seaweed in Europe thousands of years ago! So yes, we end up inspired, believing there is room for looking back to the roots, understanding better our feeding evolution, finding respect for other's viewpoints with an open mind and meeting the right point between a past and a future were we naturally eat honoring our roots, with respect and sustainably. Here The Guardian publication! very cool :) yes, in Europe we've eaten seaweeds since thousands of years ago. Thank you Beatriz Jacoste for the invitation and the inspiration 💙 https://lnkd.in/ds4i_Yf5.
Mila💙