Industrial Design and Product Development Engineering from the Polytechnic University of Madrid. Madrid. Master in Materials and Sustainable Design by Central Saint Martins of London (University of Arts of London). (University of Arts of London).
In 2018 I obtained a degree in Industrial Design and Product Development Engineering from the Polytechnic University of Madrid. Product Development Engineering from the Polytechnic University of Madrid. Thanks to this training, I have been able to be able to plan, direct and coordinate all activities related to the management of the product life cycle process in different projects. product life cycle process in different projects. As a recent graduate I worked in two industrial design studios in Madrid, where I gained experience in the field of industrial design and industrial design field and developed my skills in solving problems of different typologies. different typologies. After taking a two-year master's degree in London on materials and sustainable design materials and sustainable design, I became interested in studying disruptive ways to address the future of our current future of our current production and consumption system. From this curiosity, the REP-EAT the REP-EAT business project, which aims to elevate the user experience of takeaway food service, while take-away food service, while reducing its environmental impact. At while I continue to develop this project, I am working as a designer of digital platforms at the digital platforms at the English consultancy VISFO.
The determining factor for the start of REP-EAT was the outbreak of the pandemic and the observation that, as a result of this worldwide that as a result of this global situation, take-away food service became an essential business model for the hospitality industry. business model for the hospitality industry. This positive development has also has its disadvantages, for example if we talk about the sustainability of the current system. At REP-EAT was born out of the desire to eliminate the drawbacks of take-away food.
- Be very observant. Take nothing for granted. Look for collaborators.
Promote the convenience of take-out food, while overcoming its drawbacks, through a business model that allows the commercial viability of the idea.