The Living Lab for Health’s mission is to facilitate multi-stakeholder innovation networks to solve complex and persistent health challenges and increase collective impact through methodologies of system innovation. It addresses prevention and health promotion challenges (e.g. healthy and sustainable diets, affective and sexual health, mental health and COVID-19 prevention), as well as prevention, diagnostic, and therapeutic challenges around diseases that have co-morbidities or require consideration of a wide range of factors (e.g. Long COVID or the development of immunotherapies). The Lab has the support of the "la Caixa" Foundation and projects funded by the European Commission.

The GRoW (FCSBlanquerna - Universitat Ramon Llull) develops research, training and knowledge transfer actions around health promotion and disease prevention and treatment from an interdisciplinary and participatory perspective, in order to contribute to improving the health and well-being of the population.

Fruits del Secà was born in 2013 with the aim of making agriculture more respectful of the environment and of marketing products obtained through short circuits. They cultivate, process and sell dry fruits, pulses, cereals and flax, which we then process to be able to sell. They also have a stone mill which allows them to transform the cereal into flour and thus be able to reach small forges that work with local products.

Head of Dietetics and Nutrition at the ‘Hospital de la Santa Creu i Sant Pau’, a highly complex centre that, with six centuries of existence, is the oldest hospital institution in Spain. Its activities are mainly centred in Barcelona and are spread throughout Catalonia, as well as having a notable impact on the rest of Spain and an important international projection.

Professor of preventive medicine and public health at the University of Navarra whose research on ultra-processed food has been widely covered in the media. The University of Navarra is a non-profit Spanish institution with high recognition in national and international rankings for years which carries out interdisciplinary, international and socially engaged research.

Graduate in Pharmacy, master's degree in nutrition and food quality and PhD. Associate Professor at the Blanquerna Faculty of Health Sciences - Ramon Llull University, Coordinator of the Nutrition and Health Council of Ametller Origen, and Member of the Board of the Catalan Association of Food Sciences ACCA, of the Institute of Catalan Studies (IEC).

Sergi de Meià, president and director of the Coma de Meià Foundation, executive manager of the restaurant Banquet Barcelona. Defender of Catalan cuisine and local and organic produce, co-founder of the KM0 movement.

Consum has 874 supermarkets, both its own and franchised. The Cooperative is the first food distribution company to obtain the "Reduzco" seal from the Ministry for Ecological Transition and has reduced its carbon footprint by 86% since 2015. It also has more than 4 million member-customers and 19,337 employees.

L'Era is an association that promotes and disseminates ecological agricultural production, agroecology, and all systems that help the agricultural sector advance towards greater global sustainability, encompassing environmental, social, and economic aspects.

Private foundation that contributes to proper, sustainable, affordable and trustworthy food and to the dignification of the sector, in accordance with proven knowledge, science, and technology. Its members include 26 universities, companies, consumers, and food banks, among others.

Contribute to protecting and promoting health, preventing disease and reducing health inequalities in the population, monitoring and anticipating risks, in collaboration with all agents of the public health network, the health system and the community.

Assistant Professor at the University of Alicante who collaborates with the Universitat Oberta de Catalunya (UOC). Her main lines of research are related to Public Health, Community Nutrition and Food Education, and more specifically on Food Environments.

Soulblim is a company of organic and local producers that offers fresh products, including own productions and premium food selections from producers and processors who share the same philosophy. They are specialized in the distribution of food for professionals, restaurants, and shops.

NGO, created in 1984, responsible for the international programs Blue Flag, Green Key and Eco-schools in Spain. They promote supportive civic-environmental attitudes and behaviours, support citizens in the search for solutions to environmental problems and promote the implementation of concrete actions at the local level.

Education and social action NGO dedicated to the promotion of coexistence and sustainability. They provide 50,000 school meals daily and promote healthy and sustainable food through training, resources, educational programs, EU projects, and the exhibition EAT, ACT, IMPACT.