In this Lab, students will work in multidisciplinary teams in a program to connect the different areas of sustainability, climate change, energy efficiency, digitalization, technology, and education to experiment with new social and business values with a common thread: food as a tool to connect communities through energy. The Project includes meeting with the client in all the phases and inspirational talks with the main characters of the sector.
In this year’s edition of the Lab, students will work with Repsol to develop innovation ecosystems using design strategies and multidisciplinary tools to understand how energy and food interact in our communities to be able to create new digital experiences for customers.
Rethink new business models applying creative reuse to generate a positive effect in the environment.
Define a clear concept proposal enhancing specific values to a multinational client.
Learn how to define a brand storytelling to connect with costumers.
Become familiar with all the phases of a project from its ideation, planning, prototype, production and presentation.
Learn who are the current referents in the Food, Design and Gastronomy sector associated with innovation and sustainability factors for a global company.
Develop innovation ecosystems using design strategies and multidisciplinary tools to understand how energy and food interact in our communities to be able to create new digital experiences for customers.
Design a co-creation Gastronomy space for one of the new leisure centres in Madrid (Espacio de Delicias or the new 'Sala Arena') of the business group Let's go company: producer and cultural promoter of musicals such as The Bodyguard, Dirty Dancing or The Hole, and of immersive shows like Tacones Manoli and leisure spaces such as Uñas Chung Lee.
IE Student Life
Tiermes Archaeology Department
Asocine and Futsal
Andrea Santamarina is a designer and researcher. Her work is represented by Rossana Orlandi gallery in Milan and Mint gallery in London. Her doctoral thesis reflects on how the visual arts influence contemporary Basque cuisine. She currently is the Head of the Food Lab department of the Innovation Center of Istituto Europeo di Design (IED, Madrid). She also is an associate professor of Complutense University and Rey Juan Carlos University of Madrid and has presented papers and communications in different universities and centers such as: Royal College of Arts (London), Basque Culinary Center (San Sebastián), UNAM (México) or Pontificia Università della Santa Croce (Rome). She has previously worked for the Design Department of FABRICA, The Benetton Communication Research Center (Italy), for Empty in Madrid coordinating the design of large scale installations and the interior design for museums and exhibitions or for Radio Television Hong Kong in series of documentaries.