The second edition of the LURRA meeting was held in Álava, focusing on the relationship between territory, food, and technology. The event brought together professionals from science, agriculture, technology, and gastronomy to explore the challenges and opportunities that will shape the future of the territory and our food.
Organized by ArabaK0 Kolektiboa, a collective of Alavese chefs, this edition offered a multidisciplinary perspective on land, addressing the evolution of agriculture, the application of new technologies in production processes, artificial intelligence, and the transformations within the food system. The meeting follows up on the first edition held in 2025 in Kanpezu.
“"The future of Basque gastronomy begins in our land and in the people who work it. We have the challenge of preserving that link with the territory and, at the same time, incorporating innovation and technology to face the coming challenges. Initiatives like LURRA, promoted together with ArabaK0 Kolektiboa, demonstrate the importance of creating meeting spaces between chefs, producers, science, and institutions. The future of our gastronomy is built on collaboration, combining our roots with new ways of doing and thinking."
The day featured five key professionals: Jakoba Errekondo, a landscape architect and agronomist, focused on land, landscape, and the human-territory relationship; Beatriz Romanos, a food innovation specialist, discussed transformations in production systems and the role of new technologies; Izaskun Orive, co-founder of AIDTEC Solutions, presented the possibilities of new technological tools for gastronomy and agri-food production; and Eneko Axpe, a scientist, explored the opportunities arising from the intersection of science, artificial intelligence, and cuisine.
According to Eneko Axpe, "The gastronomy of the future will be marked by three major transformations: immigration, climate change, and technology. The arrival of new cultures will continue to enrich our way of cooking and understanding food, while climate change will alter the products we consider local today. The increase in sea temperature may affect the presence of species we consider our own, and phenomena like desertification will pose significant challenges for territories like Álava. At the same time, artificial intelligence and robotics will play an increasingly relevant role in sectors such as livestock farming, helping us adapt to these changes".
The event concluded with a meal prepared by chefs Aitor Etxenike and Zuriñe Kim (Kromatiko), Belén Sandrín and Jokin Loma (Palacio de Añana), and Cristian Solana (El Puntido), all members of ArabaK0 Kolektiboa. The gastronomic offering highlighted local produce and the culinary identity of Álava.
