In addition, the team used the trip to Gipuzkoa to further explore the gastronomic culture of the region with a day of activities coordinated by Adela Balderas, a collaborator for the Gastronomy and Beyond lecture series. Teams began with a visit to the Basque Culinary Center where they met with researchers to discuss recent projects which focused on the themes of food education for children, new sustainable foods, and the intersection of art and food as a way to explore cultural norms and expectations. After a tour of their facilities, teams then traveled to Bilbao for a meeting with chef Eneko Atxa. Eneko first met the teams in an auxiliary building on the Azurmendi campus where he outlined his passion for food and food systems, discussing what was involved in creating one of the most sustainable restaurants in the world. Furthermore, he emphasized the research that they are currently doing to link food to social impact including developing new healthy meals for hospitals, and working in food education to give youth a better idea of what is involved in a healthy and sustainable diet that minimizes food waste.
The team then went to Azurmendi for a meal which offered a time for the team to connect and laugh after a busy and productive week. Furthermore, the meal acted as a reminder of the power of food in our lives and culture. The day concluded with a renewed interest in understanding food and food systems in how they impact and operate in a community. Incorporating food research could revive old city science research lines and also address current research where food systems are being considered. Teams will continue to explore new research opportunities in future contexts.