Activity program

MONDAY, MARCH 6^th

10.00 am-11.30 am Young Butchers Competition.

After the success of the first edition, it is impossible not to give continuity to the competition which highlights the new generations of the sector and encourages the generational change in the sector. This year, the three candidates, under 35 years of age, who pass the pre-selection phase, will compete in two competitions:

• Iberian pork butchering.

• Presentation of artisan poultry meat products.

• 

  Omar Jamarillo
  Torrejón de Ardoz (madrid)

•  
• 

  Verónica Escobar Dorado.
  Valencia

•  
• 

  Abel Somoza Arias
  Sarria (Lugo)

1.00 pm-2.30 pm Masterclass Xesc Reina.

This year we will be accompanied by the father of the reinvention of sobrasadas, the most creative, mediatic and avant-garde artisan charcuterie maker in our country: Xesc Reina.

This "creator of flavours and sausages" will delight us with an innovative masterclass that is out of the ordinary, exposing new artisan scenarios and "clicking" in the minds of the audience.

TUESDAY, MARCH 7^th

1.00 pm-2.00 pm Meat pastry tasting with Mickaël Chabanon

Mickaël Chabanon, French butcher, winner of the MOF (best worker in France) award and world champion in the specialty of beef, will present some of his meat specialties and give a tasting of some of them.

3.00 pm-6.00 pm Beef butchering exhibition Mickaël Chabanon - World Champion in Beef preparation

The winner of the award for the best beef preparation at the last World Butcher's Challenge in Sacramento (USA) in 2022 will be present to give the same demonstration that made him champion a few months ago at the prestigious international competition.

Those present will be able to see first-hand, and live, a cutting of a beef carcass.

.

WEDNESDAY, MARCH 8^th

10.30 am-11.30 am Women's round table discussion

This is the IV Meeting of Women organized by Educarne and will feature 3 exceptional protagonists who will talk about their experience in the sector, under the theme "women's leadership in the meat sector".

• 

  Raquel Vañó
   Manager of El Gourmet in Bañeres
  de Mariola (Alicante)

•  
• 

  Lucía Velasco
  President of the Asturian
  Cattle Raisers Association

•  
• 

  Elma Fernández
  “Carnívora Gourmet” Digital
  Marketing Manager of
  Rubiato Paredes

12.30 pm-2.00 pm Best Artisan Burger Competition

After the success of the first edition, not only in terms of attendance, but also in terms of participation, we believe it is essential to repeat the contest that highlights the true artisan hamburger of Spain, the one that values unique and innovative recipes made with care and with its own seal.

As in the first edition, there will be a pre-selection among specialized stores nationwide, and only three will reach the final at Meat Attraction.

• 

  Alberto Martín
  Tauste (Zaragoza)

•  
• 

  Andreu Coll
  La Cellera de Ter (Girona)

•  
• 

  Javier Caballero
  Los Garres (Murcia)

•  
• 

  Bruno Casal
  Narón (La Coruña)

TUESDAY, MARCH 7^th

10.30 am Inauguration and presentation of the conference

• María José Sánchez. Director of Meat Attraction
• Giuseppe Aloisio. Deputy Secretary-General of ANICE

10.55 am New consumer trends

Pere Vives. Director of Business Expansion in Kantar Worldpanel

11.25 am The distribution of meat and meat products in Spain

• Felipe Medina. Technical General Secretary of Asedas
• Aurelio del Pino. President of ACES
• María Cruz Vaca. Director of Economic Affairs of ANGED
• María Sánchez. General Manager of Carnimad

12.30 pm Closing

Some faces of #DistriMeat 2023

• 

  María José Sánchez
  Director of Meat Attraction

•   
•   

  Giuseppe Aloisio
  Deputy Secretary-General
  of ANICE

•  
• 

  Pere Vives
  Director of Business
  Expansion in Kantar
  Worldpanel

• 

  Felipe Medina
  Technical General Secretary
  of Asedas

•  
• 

  Aurelio Pino
  President of ACES

•  
•   

  María Sánchez
  General Manager
  of Carnimad

MONDAY, MARCH 6^th

4.00 pm-6.00 pm Sustainability and Cost Savings in Meat Industries

We will discuss how meat industries can face the increase in costs and the demand for a lower environmental impact in order to be more sustainable. This requires a continuous process of innovation and changes both in their purchasing policy and in their facilities.

We will analyse what improvements they can implement to reduce their cost item, as well as the strategies they can develop to reduce their environmental impact.

Speakers:

• Sergio Martín, technician at the Spanish National Association of Meat Industries (ANICE) and president of the Meat Sector Working Group of the Food for Life Platform.
• Carlos Ballesteros, Director of the National Association of Energy Services Companies (ANESE).
• Roberto Ortuño, Head of Food Safety at Ainia.
• Manuel Lainez, director of Lainez Biotrends on behalf of Provacuno.

TUESDAY, MARCH 7^th 

4.00 pm - 6:00 pm Automation and robotisation in the Meat Industry

FIRST BLOCK

Moderator:
Jesús Cruz, director of eurocarne.

• Robotics in the meat industry - opportunities and challenges
  Ralf Schneider, Business Development Manager. General Industry - Food & Pharma. KUKA.
  
• Exoscarnes Project: human-robot interaction for meat cutting
  Juan Antonio Corrales Ramón, Postdoctoral Research Fellow-Beatriz Galindo Program at the University of Santiago de Compostela.
  
• Artificial vision for meat and meat product identification
  Alberto Gómez, CEO of Grabit AI
  

SECOND BLOCK

Moderator:
Enric Forner Clavijo, CEO of GREX World Congress Enric Forner

• Robotics in the meat industry
  Pablo Fernández. Commercial Director of General Industry. ABB.
• 4.0 management of the poultry chain
  Eneko Ugalde Iriondo, Director of the Autonomous and Intelligent Systems Unit. TEKNIKER.
• Palletising robots for the meat industry
  Gonzalo García Santacruz, Senior Industrial Engineer. Co-founder and Commercial Director of ATLAS ROBOT.
• Improving beef traceability.
  Carlos Callejero, General Manager of DIGITANIMAL.