For the second consecutive year, UCL School of Management and Basque Culinary Center partnered to host the On The Road food-tech pitch competition in Canary Wharf. The event brought together food-tech entrepreneurs, industry specialists, and innovative start-ups, fostering a collaborative community dedicated to advancing food technology and sustainability. 

Based in San Sebastián, Spain, Basque Culinary Center is a leading academic institution dedicated to shaping the future of gastronomy through higher education, research, and innovation.   

The event opened with keynote speeches, including insights from Juan Carlos Arboleya, Professor at Basque Culinary Center. He highlighted key research collaborations, such as a project with NASA on space food research and studies on the potential of fermented foods to enhance nutrition and health. “At Basque Culinary Center, we bridge disciplines to explore how gastronomy offers solutions beyond the kitchen,” he said. 

A live demonstration followed by Ryuji Hirayama from University College London, titled Acoustic Levitation in Action, showcasing groundbreaking technology that manipulates objects in mid-air using only sound waves and without any physical contact. 

A roundtable discussion, London Food-Tech Ecosystem, explored artificial intelligence’s transformative role in the food-tech sector. The panel featured Russ Shaw, founder of TECH London Advocates; Ian Marsh, partner at DN Capital and former CEO of HelloFresh; and Alexandra Morrow, partner at Clay Capital. They discussed AI’s impact on innovation and its potential to drive new solutions in the industry. 

The event concluded with the On The Road pitch competition, which highlights how innovation and entrepreneurship can address some of the biggest challenges in the food-tech sector. The judging panel included Ander López, Head of Entrepreneurship at GOe-Gastronomy Open Ecosystem; Itxaso del Palacio, General Partner at Notion Capital; Naoki Kamimaeda, Founding Partner at Global Brain Corporation; and Alexandra Morrow, Partner at Clay Capital. 

The competition’s winner, The Good Pulse Company was selected for its innovative work in sustainable, pulse-based ingredients. The start-up specialises in processing yellow peas into functional proteins and starch blends that enhance plant-based foods. As the London 2025 winner, they will advance to the Grand Finale in San Sebastián in May 2025 for a chance to win a one-month residency at the GOe-Gastronomy Open Ecosystem start-up incubator in Donostia-San Sebastián, along with access to the Basque Culinary Center’s extensive network of investors, corporations, and mentors. 

Reflecting on the event, PJ Hanard remarked: “This event brings together key stakeholders in the London food ecosystem to take the pulse of current industry trends and gain new insights into where it is heading. Through our collaboration with the Basque Culinary Center, it serves as a unique platform for entrepreneurs, researchers, investors, and industry leaders to exchange ideas and explore new opportunities.” 

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