We are collaborators in the first Living Lab in the Region of Murcia, a pioneering project developed by the Murcian Institute for Agricultural and Environmental Research (IMIDA) together with chef Pablo González, our gastronomic ambassador and head of La Cabaña Buenavista, a restaurant awarded two Michelin stars.

This living laboratory represents a significant step forward in the integration of science, sustainability and haute cuisine, with the aim of recovering and showcasing native Murcian varieties through applied research. More than a traditional laboratory, this living space allows agri-food innovation to be experienced in a real environment—where science can be felt, touched and, above all, tasted.

Our contribution consists of kale plants grown with respect for the environment, reflecting Cricket’s commitment to biodiversity, local produce and sustainable innovation within the agri-food sector. This collaboration not only supports the conservation of native varieties, but also promotes responsible agricultural practices that benefit the environment and future generations.

Being part of this project reaffirms the importance of collaboration between companies, science and haute cuisine as an essential path toward a more responsible and delicious future. With the experience and vision of chef Pablo González as gastronomic ambassador, the Living Lab becomes a benchmark for how fine dining can lead the appreciation of agricultural heritage and promote sustainability.

At Cricket, we continue to support initiatives that drive innovation and sustainability, contributing to the transformation of food systems and the care of our planet. We firmly believe that the combination of research, responsible production and gastronomic excellence is the formula for building a more conscious and environmentally respectful food system.