UNU BIOLAC 10d ago

On Sustainable Gastronomy Day, we are reminded that transforming food systems goes beyond improving nutritional value—it must also preserve what makes food meaningful to people. Through his UNU-BIOLAC fellowship, Miguel Morón Rivera explored how nanobiotechnology can valorize grape pomace—an agro-industrial by-product—transforming it into a functional ingredient for bakery applications. By harnessing compounds that would otherwise contribute to waste and emissions, his work advances more sustainable and circular food systems. Yet, sustainability in food innovation is not only scientific—it is deeply human. Nutritional improvements must go hand in hand with taste, tradition, and cultural acceptance. A healthier product that people do not want to eat is, ultimately, not a sustainable solution. We commend Miguel’s effort to bridge science and culture, enhancing a widely consumed food while respecting its sensory and cultural significance—bringing sustainable, nutritious options closer to everyday diets. #BiotechCanSolveIt