Meet the Alumni: Le Room Service
The impact of room service on hotels is a management problem since it affects the flow of food and beverage services in hotels that offer room service as well as the burden it places on staff and hotels that do not have kitchen facilities. Le Room Service aims to improve the hotel offer and […]
Meet the Alumni: Proppos
Artificial intelligence has become a fundamental pillar of the food industry these days. This new technology has a purpose throughout the entire agri-food chain, innovating, streamlining, and improving processes within the sector allowing it to offer a better service, quality, and product to consumers. We had the opportunity to interview Nil Salomó Bellavista, CEO and […]
Meet the EAA Alumni: Innomy
With the growing demand from the population to eat more and more sustainably, fungi-based meat is one of the new alternatives being pursued by many companies, with the aim of mimicking the taste and texture of real meat. Innomy, an Argentinan-based startup located in Spain, is using fungal tissue cultures combined with precision fermentation technology […]
Meet the EAA Alumni: MOA Foodtech
MOA Foodtech is a Spanish startup that combines biotechnology and artificial intelligence to transform waste and by-products from the agri-food industry into a 100% sustainable ‘‘new generation protein” of high nutritional value. Their goal is to implement new technologies that promote a fairer, more compassionate, and more sustainable food system while still being appealing to […]
Meet the EAA Alumni: Ekonoke
Ekonoke is a Madrid-based company with a disruptive business model. It produces hops of the highest quality, ensuring sustainability and reliability of supply, and developing climate-resilient agricultural solutions with the least use of resources. We had the opportunity to talk with Inés Sagrario, CEO and Co-founder of Ekonoke, which participated in our Eatable Adventures Acceleration […]