{"id":23018,"date":"2018-12-19T19:45:07","date_gmt":"2018-12-19T18:45:07","guid":{"rendered":"https:\/\/www.evaballarin.com\/?post_type=prensa&#038;p=23018"},"modified":"2019-11-05T19:53:34","modified_gmt":"2019-11-05T18:53:34","slug":"flexitarianism-arrives-at-the-fp-institute","status":"publish","type":"prensa","link":"https:\/\/www.evaballarin.com\/en\/prensa\/flexitarianism-arrives-at-the-fp-institute\/","title":{"rendered":"Flexitarianism arrives at the FP institute"},"content":{"rendered":"<h3><strong>Author: Sara Carreira<\/strong><\/h3>\n<h3><em>More than one hundred professors of FP of Hostalar\u00eda eTurismo of Galicia learn the new trends of the sector to train their students in the latest<\/em><\/h3>\n<figure id=\"attachment_23019\" aria-describedby=\"caption-attachment-23019\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-23019 size-full\" src=\"https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958.jpg\" alt=\"\" width=\"980\" height=\"550\" srcset=\"https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958.jpg 980w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-300x168.jpg 300w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-600x337.jpg 600w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-768x431.jpg 768w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-192x108.jpg 192w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-384x216.jpg 384w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-364x205.jpg 364w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-728x409.jpg 728w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-561x315.jpg 561w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-608x341.jpg 608w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-758x426.jpg 758w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-86x48.jpg 86w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-171x96.jpg 171w, https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/11\/GN26P6F2_12958-313x176.jpg 313w\" sizes=\"(max-width: 980px) 100vw, 980px\" \/><figcaption id=\"caption-attachment-23019\" class=\"wp-caption-text\">&nbsp;Eva Ballarin, culinary researcher, opened the day of updating trends for professors of Hospitality and Tourism FP throughout Galicia<\/figcaption><\/figure>\n<p>Throughout today, the FP Institute (CIFP) Paseo das Pontes de A Coru\u00f1a welcomes more than one hundred Hospitality and Tourism professors from all over Galicia on a day on the new trends in the sector. Like flexitarianism, which means that a vegetarian, for example, stops being a social event, or that the proportions are reversed on the plate of a restaurant (instead of 70% meat and 30% vegetables, do so the other way). Eva Ballarin (@evaballarin), a trend, innovation and strategy researcher, consultant and professor at the Basque Culinary Center, spoke about this trend. She explained that social, economic, technological and political factors define trends in the sector, from which fashion is born. And in a matter of restoration, he listed some of the future lines:<\/p>\n<ul>\n<li><strong>The hyperpersonalized offer.<\/strong> The result of &#8220;we are more cosmopolitan, more traveled, more curious&#8221; and that consumers from six different generations coexist in society, clients are looking for very specific things. &#8220;In Madrid and Barcelona &#8211; this expert explains &#8211; there are restaurants specialized in poke bowl&#8221; which is, for those who are not up to date in gastronomy, a Hawaii meal consisting of a rice base, with salmon or tuna \u00abto which toppings are added, such as avocado or seeds \u00bb. The same goes for ramen, the Japanese soup that is already sold prefabricated in all supermarkets.<\/li>\n<li><strong>The new proteins.<\/strong> Vegetable protein burgers are here to stay. This expert says that it points out that ecological awareness makes us look for alternatives to meat, while researching mass-produced products.<\/li>\n<li><strong>Flexitarianism.<\/strong> Because of the concern for the environment, of a greater awareness that food is more than food, all variations of vegetarianism are born, and the last is this, which consists in reducing the intake of animal proteins but not making it disappear. &#8220;In many restaurants, the proportions of meat and vegetables on a plate are being reversed.&#8221;<\/li>\n<li><strong>Liquid nutrition.<\/strong> &#8220;Smoothie stores and restaurants are already known throughout the West,&#8221; Ballarin said before an audience formed by hospitality professors. The FP, whose base is to prepare students for the labor market, cannot be oblivious to this new way of cooking and feeding, the researcher said.<\/li>\n<li><strong>The gastronomic curiosity.<\/strong> Another example of how globalization and Instagram present us with new foods that we did not know. The quinoa is already part of the Spanish cupboards, but new proposals emerge every day. &#8220;In restaurant kitchens, foods that were unthinkable ten years ago are used.&#8221;<\/li>\n<\/ul>\n<p>The audience of Ballarin, formed not by students but by professors, took note of each recommendation of the consultant. The day is organized by the CFR (teacher training center) of A Coru\u00f1a and was its director, Emilio Veiga, who welcomed those present and valued &#8220;hard tarefa&#8221; for teachers to bring the update that leads to training to the best professionals in a sector that generates 11% of Galician GDP. Montserrat Penelas-Cort\u00e9s, CFR advisor and coordinator of the day, especially highlighted the involvement of teachers, &#8220;arrived from all over Galicia&#8221; to learn and share experiences, and lamented that many times society does not know how well FP works in community.<\/p>\n<p>The reflection of Federico Fritzsch (@Fedeflich), an expert in hospitality management, invited the professors present to reflect on the management of a place and change the traditional vision for one adapted to the times. For example, bet to say goodbye to Excel as a work program, and sign up for the news of Back Office, which includes very affordable programs even for SMEs but that allow &#8220;planning and data analysis&#8221;, something fundamental to &#8220;take the best decisions \u00bb. Because, as Fritzsch explained today, it is unthinkable to maintain a business in which only the creative part is served and there is no good management behind. And so that FP students do not miss any news, during the day they addressed food substitutes, such as artificial proteins or the alternative to chicken and tuna made from Almeria tomatoes. Before, there was a round table discussion about digitalization in the internal management of tourist establishments and their relationship with the marketing and social networks: \u00abWe are the image sector\u00bb, the speakers explained. There is no doubt that social networks, especially Instagram, have taken the hospitality to another dimension in terms of image. Of course, they also warned of the risk that so much exposure entails, with the existence of realities where only a partial image of the profession is given.<\/p>\n<p>In the afternoon it was the turn of the workshops, which was for everyone: showcooking, experience tourism, neuromarketing applied to tourism and digitalization of customer management. There was no lack of work on more or less traditional catering services.<\/p>\n<p>Original article <a href=\"https:\/\/www.lavozdegalicia.es\/noticia\/educacion\/2018\/12\/18\/flexitarianismo-llega-instituto\/00031545129911178307249.htm\">here<\/a> (Spanish)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Author: Sara Carreira More than one hundred professors of FP of Hostalar\u00eda eTurismo of Galicia learn the new trends of the sector to train their students in the latest Throughout today, the FP Institute (CIFP) Paseo das Pontes de A Coru\u00f1a welcomes more than one hundred Hospitality and Tourism professors from all over Galicia on [&hellip;] <a class=\"g1-link g1-link-more\" href=\"https:\/\/www.evaballarin.com\/en\/prensa\/flexitarianism-arrives-at-the-fp-institute\/\">More<\/a><\/p>\n","protected":false},"author":4,"featured_media":23019,"parent":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","tipo_prensa":[2431],"class_list":{"0":"post-23018","1":"prensa","2":"type-prensa","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"tipo_prensa-interviews"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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En 2010 me reinvent\u00e9 como consultora estrat\u00e9gica, docente y creadora de contenido, y he formado a cientos de profesionales de todo el mundo en las mejores escuelas. En paralelo me sub\u00ed a escenarios de medio mundo como conferenciante, imparti mil workshops, escrib\u00ed m\u00e1s de 900 art\u00edculos, publiqu\u00e9 un libro, co-escrib\u00ed otros tres y hasta lanc\u00e9 mi propio podcast\u2026 hasta convertirme en una de las voces m\u00e1s influyentes en Espa\u00f1a. Soy Top Voice en Linkedin, Miembro del Consejo Nacional de Turismo y una de las 150 profesionales m\u00e1s influyentes del Turismo. He dise\u00f1ado y dirigido congresos internacionales incre\u00edbles como HIP Madrid (2017 - 2021), y soy asesora estrat\u00e9gica para los congresos de ExpoHoreca Honduras, ExpoHoreca Panama, ExpoHoreca Guatemala y HORECA Hub den Alimentaria-Hostelco Barcelona. 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En 2010 me reinvent\u00e9 como consultora estrat\u00e9gica, docente y creadora de contenido, y he formado a cientos de profesionales de todo el mundo en las mejores escuelas. En paralelo me sub\u00ed a escenarios de medio mundo como conferenciante, imparti mil workshops, escrib\u00ed m\u00e1s de 900 art\u00edculos, publiqu\u00e9 un libro, co-escrib\u00ed otros tres y hasta lanc\u00e9 mi propio podcast\u2026 hasta convertirme en una de las voces m\u00e1s influyentes en Espa\u00f1a. Soy Top Voice en Linkedin, Miembro del Consejo Nacional de Turismo y una de las 150 profesionales m\u00e1s influyentes del Turismo. He dise\u00f1ado y dirigido congresos internacionales incre\u00edbles como HIP Madrid (2017 - 2021), y soy asesora estrat\u00e9gica para los congresos de ExpoHoreca Honduras, ExpoHoreca Panama, ExpoHoreca Guatemala y HORECA Hub den Alimentaria-Hostelco Barcelona. Como emprendedora fund\u00e9 IdeaFaktory en M\u00e9xico (2005); de vuelta en Espa\u00f1a fund\u00e9 EATapp (2009) que fu\u00e9 un absoluto fracaso empresarial del que aprend\u00ed m\u00e1s que en mil masters; funde evaballar\u00edn (2010) y co-fund\u00e9 Tanit Ibiza Conexi\u00f3n (2021), un proyecto que impulsa el talento femenino. Despu\u00e9s de estos miles de kil\u00f3metros recorridos y un postgrado especializado en Liderazgo en la Universidad de Stanford (2022), mi prop\u00f3sito es claro: ayudarte a liderar mejor tu negocio y vivir en equilibrio. Y lo hago bajo mi utimo proyecto, HORECAlity.","sameAs":["https:\/\/www.evaballarin.com","https:\/\/www.facebook.com\/Eva.Ballarin.Genius","https:\/\/www.instagram.com\/evaballarinofficial\/","https:\/\/www.linkedin.com\/in\/evaballarin\/","https:\/\/www.pinterest.es\/evaballarin\/","https:\/\/x.com\/evaballarin","https:\/\/www.youtube.com\/user\/thequeenblog"]}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/prensa\/23018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/prensa"}],"about":[{"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/types\/prensa"}],"author":[{"embeddable":true,"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/comments?post=23018"}],"version-history":[{"count":0,"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/prensa\/23018\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/media\/23019"}],"wp:attachment":[{"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/media?parent=23018"}],"wp:term":[{"taxonomy":"tipo_prensa","embeddable":true,"href":"https:\/\/www.evaballarin.com\/en\/wp-json\/wp\/v2\/tipo_prensa?post=23018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}