This year's theme was "Food revaluation and reuse: the science behind sustainable food and gastronomy" and was attended by more than 85 people. The event could also be followed by streaming for all those who, for health reasons, were unable to attend in person.
Researchers from INSA, IRTA (Lleida) and the University of Alicante participated as speakers, presenting research results in these fields, as well as projects on which they are currently working. Companies from the food reuse and revaluation sector were also present with interesting talks and round table discussions, such as the Plataforma Aprofitem els Aliments, Fundació Espigoladors, Ametller Origen and Too Good to Go.
Young researchers from INSA-UB and other Catalan and foreign institutions presented posters and oral communications and INSA researchers awarded in the FRI-INSA2019 call showed the results of research funded with these awards.
The workshop also included a gastronomic workshop with dishes made with reused food, by professors and xefs Montse Illan and Xavier Torrado.
Finally, as is tradition in all editions of the workshop, the best posters and oral communications were awarded, as well as the best scientific articles published in 2019 and 2020.