IE presents an innovative project focused on gastronomy, nutrition and well-being

The aim is to provide a differentiating factor in the form of an integrated knowledge of gastronomy coupled with a healthful and creative experience to round off the academic experience offered by IE. In order to build an extensive range of related activities, IE aims to attract international talent and experts in the sector like ferrá Adriá, Ferrá Adriá, Valentín Fuster, José María Ordovás  and Gregorio Varela, and will be collaborating with companies like Banco Popular and Telefónica to develop the initiative in multiple directions.

The project will be led by Adjunct Professor Rafael Ansón, President of Spain’s Royal Academy of Gastronomy, founder and Honorary President of the International Academy of Gastronomy, and founder and Secretary General of the Spanish Nutrition Foundation. Collaborators in the new initiative include renowned cardiologist Valentín Fuster, famous international chef Ferrà Adriá,  and nutritionists like Gregorio Varela and  José María Ordovás,  Banco Popular and telecommunications giant Telefónica. They will all be heading workshops aimed at fostering activities that make for a healthy lifestyle among members of the IE community. These professionals will bring their talent and creativity into IE’s lecture theaters to make good their commitment to show how people are what they eat. The initiative further consolidates IE’s commitment as a health conscious organization that looks out for the health and well-being of all of its members, including students and alumni.

All members of IE’s diverse student body, which comprises some 90 nationalities, will be able to complement their professional skills and knowledge with experiences in the world of gastronomy, coupled with related aspects which one way or another can have a positive influence on a person’s quality of life.  The ultimate aim of the project is to explore the field of gastronomy as an integral experience, focusing not only on health and nutrition issues, but also on its economic impact. Areas covered include gastronomy as a touristic experience, aspects related to the satisfaction and pleasure it gives, and how it promotes social relations, particularly within families. It will also examine sustainability practices that hinge on ecology and preservation of the environment, as well as fostering entrepreneurship in the sector.

The new knowledge and skills will be taught through workshops, elective courses, MOOCs, and Executive Education programs.  IE wants to equip its students with a whole or complete life experience, which will teach them about not only the latest management techniques, but also how to enjoy gastronomy and the resulting well-being. IE is currently designing a series of specific modules which run for 4, 8 and 12 hours, which will serve to complement master and bachelor degree programs. These modules will be accompanied by both permanent and periodic online features, designed to not only add to basic knowledge, but also to provide the kind of information that makes it possible to enjoy and get more out of food on a day-to-day basis, with a special focus on achieving a greater level of wellness and wellbeing. The key objective is to improve the quality of life of IE students and alumni.

“At IE we are very aware that the Spanish gastronomy sector enjoys a leading position worldwide, and how gastronomy has become a strategic sector for showcasing countries on the world stage,” says Santiago Iñiguez de Onzoño, President of IE University and Dean of IE Business School. ”Hence, Spain is listed among world leaders in a sector that is increasingly important from a management and economic perspective. There is no doubt that the food and gastronomy industry, coupled with distribution, trade, catering and tourism, makes up a very large percentage of the GDP of any modern country.”

Rafael Anson, the IE professor heading the project at the School, explains that of the more than 60 million tourists that visited Spain last year, some 7.6 million were attracted by the country’s gastronomy. “This is why we consider it so important to get our students and alumni involved in the gastronomic experiences that form an integral part of life in Spain, and which play a key role in tourism and creativity.”

Cultural network for students and alumni

In order to bring further impetus to this innovative project, (Management, Nutrition and Well-being), IE is currently creating a Gastronomy Community  in Internet for students and alumni which will provide ongoing related information of interest. Students will thus be able to keep abreast of the latest trends in food and drink production, and in creative or signature cuisine. The platform will also contribute to improving their quality of life and their ability to manage their professional lives, given that gastronomy (working breakfasts, lunches or dinners) is frequently the backdrop for important meetings, serving as a preface to key collaboration and business agreements.