On February 23rd and 24th, the 8th edition of the Foro Internacional de Emprendedores de Culinary Action! took place in a virtual format, organized by the Basque Culinary Center, and in which the most outstanding gastronomy entrepreneurs are collected annually. An initiative "that promotes entrepreneurship and new businesses in gastronomy and food", and catalyzes disruptive innovation by promoting startups and sustainable projects, since its creation in 2014.

2020 has been a complex and decisive year that has revealed the vulnerability of the gastronomy value chain. Therefore, this year's edition has aimed to create a common nucleus to reinforce the main weaknesses that have manifested with the development of the crisis generated by COVID-19 and to improve the resilience of the gastronomic system. Throughout the two days, various round tables, inspiring presentations, and about a dozen practical workshops adapted to current needs took place, in which the present and future of Gastronomy and its different areas were analyzed: Technology and Agriculture, Industry, Retail, and Horeca.

Dani García (La Gran Família Mediterrània) was responsible for the inaugural conference of the Forum, with his presentation entitled “What is the future of gastronomy?”, and that same day, two tables brought together Jorge Portillo (GreeMko), Jorge Mas (Creamas), Javier Olleros (Culler de Pau), Eneko Axpe (Oraibi Foods), Bernat Añaños (Heura), Nabila Rodríguez (Alchemist), Juanfra Abad (Agrosingularity) and Javier Hernández (Kendu) to define the main challenges of gastronomy, ending with the presentation of Beatriz Romanos (Techfood Magazine) giving answers to the main challenges.

On the second day, practical workshops took place in which professionals from the Production sector such as Josu Garaialde (Hazi) and José Senade (OSIGRIS), entrepreneurs of the Retail sector such as Patrik Bergareche (Just Eat) and Carlos Gómez (Cheerfy), experts of the Industry and Transformation sector such as Maitane Alonso (Innovating Alimentary Machines) and Carlos López (Zyrcular Foods), and finally technicians from the Horeca sector such as Chiqui Calleja (Grupo Larrumba) and Covadonga Echeverría (Casa Taberna), shared their experiences, advice, and knowledge in order to promote inspiration and innovation within the sector.