ICTA-UAB to participate in the Maker Faire Barcelona
ICTA-UAB director Xavier Gabarrell will participate in the sixth Edition of the Maker Faire Barcelona which is taking place next 1-2 July at the Poblenou Campus of the Pompeu Fabra University.
Maker Faire Barcelona is a partnership between Sonar+D, Fablab Barcelona, SokoTech and Make, with the support of Barcelona City Hall, Arrow, HP and PRUSA Research. It is the greatest annual event of digital creativity and invention concern to tackle and solve the great challenges facing today people in a progressively complex society.
It gathers hundreds of local and international Makers who are enthusiastic to share their knowledge, creativity and their brightest projects through exhibitions, creative technologies workshops, conversations and interactive demos, targeted at all ages.
This year, the Maker Faire Barcelona 2022 wants to explore and experience how the Maker Culture is playing a major role in how people learn and how talent is encouraged from formal and informal learning experiences to Learning The Long Life experiences. It also wishes to emphasise the need to rethink and activate a new economic, local, diversified, knowledge-based and in tune with the Barcelona Green Deal objectives, and Agenda 2030.
Next Friday 1 July at 13h, ICTA-UAB director Xavier Gabarrell will give a talk on "Citizens at the heart of food systems" with the participation of Dr. Amaranta Herrero, Coordinator of the Sustainable Food Strategy Barcelona 2030 and Maud & Antoine, co-founder of Domingo Club and Innovator of FoodSHIFT2030. Moderated by Alessandra Schmidt, FoodSHIFT Food Tech 3.0 Lab Host.
Saturday, 2 July at 5.30pm, Gabarrell will take part in a talk on "Food 2032". Together with Amanda Barba, from the Alicia Foundation and Ignasi De Juan Creix, founder and director of Innovation at Plat Institute, they will address the environmental challenges of health and nutrition that are foreseen for the near future. They will discuss what role technological innovation plays and will play in developing and obtaining new foods in the renaturalization of cities. They will address questions related to how to respond to the necessary and urgent new production and consumption habits, where nutrition, health and sustainability will be the main focus.