Rafael Urrialde, professor in the Department of Genetics, Physiology and Microbiology at the Complutense University of Madrid and in the Department of Pharmaceutical and Health Sciences at CEU San Pablo University, president of the Scientific Committee of the Spanish Society of Sports Medicine, secretary of the Spanish Nutrition Foundation, Honorary Member of the Spanish Academy of Nutrition and Food Sciences, and Full Member and Vice President of the Royal European Academy of Doctors (READ), took part on 9 February in the presentation of the International Plan for Spanish Gastronomy, held at the headquarters of the Ministry of Agriculture, Fisheries and Food under the presidency of the Minister, Luis Planas.
The initiative implements the guidelines established in the National Food Strategy with the aim of consolidating Spain as a global benchmark in food and gastronomy. More than 120 professionals from across the sector contributed their knowledge and experience to define the key actions to be implemented through annual programs with clearly defined objectives. The plan is being developed in coordination with Spain Trade and Investment (ICEX) and Turespaña. “Spanish gastronomy is the result of a rich cultural blending forged over centuries. Shaped by the diverse peoples who have called this land home, by Mediterranean trade flows, and by exchanges with the Americas, our food, cuisine, and traditions have been enriched by the abundance of knowledge arriving from all parts of the world over centuries,” highlights the plan’s presentation.
Dr. Rafael Urrialde
The International Plan for Spanish Gastronomy is structured around ten measures organized into four main areas. The first focuses on strengthening talent through training and knowledge, promoting, among other initiatives, the creation of an international network of professionals acting as ambassadors of Spanish gastronomy abroad. The second area aims to transform the prestige achieved by Spanish gastronomy into greater presence, consumption, and commercial opportunities, supporting business models with real internationalization potential. The third axis addresses the key role of gastronomy in tourism, integrating culinary experience throughout the visitor’s journey, and supports international cultural projection initiatives such as the candidacy of the Spanish tapa as intangible cultural heritage before UNESCO. Finally, the fourth area seeks to provide gastronomy with a common framework of reference through the creation of a national gastronomic brand capable of projecting a distinctive, diverse, and cohesive identity worldwide.
During the presentation, Planas emphasized that the Plan is conceived as a long-term initiative and as a living framework open to adaptation and continuous improvement. Its implementation will take shape through annual action programs with measurable objectives and results-oriented goals. For this reason, the measures corresponding to the 2026 implementation phase will be presented in the coming weeks. “Today we are not finishing; today we are beginning. We are facing an excellent opportunity to promote and consolidate Spain’s leadership in world gastronomy and, by extension, in our agri-food production,” concluded the minister.
A recognized expert in food regulation, Urrialde is the author and co-author of scientific publications related to nutritional education. He served as Head of Health and Food Safety at Puleva Food, Director of Health and Food Affairs at the Spanish Consumers Union, technical coordinator of the magazine “Ciudadano”, Director of Health and Nutrition at Coca-Cola Iberia, analyst at the Institute of Cold Technology of the Spanish National Research Council (CSIC), and collaborator with the Chair of Plant Physiology at the Faculty of Biological Sciences of the Complutense University of Madrid. The academic is also a member of the Editorial Committee of Kómoda News, a specialized portal awarded the Excellence in Public Relations Award in the category “Fight against Fake News” by the International Public Relations Association.
