The AvoWaste project arises from the creativity in the kitchen carried out by the Head of Kitchen of the Escuela Superior de Hostelería de Sevilla, Fermín López.

It was not a few times that surprised us with some culinary creation where the seed or the skin of the avocado was included as an ingredient.

At AvolutionLab we think that the new gastronomy, although it seems contradictory, should go back to the past. That is, learn from those ancient cultures where all parts of the avocado had some use.

Transformation of the seed into flour.

Most of the time, the need and lack of resources, are the necessary push for a “homemade” R&D, practical and useful.

Today, more than ever, the use of by-products is a necessity and...
we got to work.

Would you like to collaborate with us?