Mariona Triola

wecamp is entering a new phase of consolidation and long-term growth after more than five years building a leading open-air hospitality platform across Spain and Portugal. Since its creation in early 2020, wecamp has transformed traditional campsites into modern, design-led eco-resorts, anchored by a strong sustainability strategy and an institutional operating model. With 16 destinations and nearly 3,000 units, the company has redefined outdoor accommodation through design, sustainability and a strong brand proposition — doubling revenues in the past two years and on track to do so again, surpassing €40 million. As the platform moves into this next stage, Marc Juncosa Sierra joins as CEO, bringing deep experience in brand building and growth.

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Alessandra Massa began her academic journey in gastronomy and entrepreneurship with a bachelor’s degree at the GASMA - Gastronomy and Culinary Management Campus in Valencia, Spain, followed by a master’s at the Basque Culinary Center. Early in her career, she applied this knowledge across both Michelin-starred kitchens and food-tech startups, including Esencia Foods. Her focus has consistently centered on sustainable food innovation, particularly in the field of alternative proteins. Before starting her Ph.D., she worked in a startup dedicated to developing alternative protein products with a low environmental impact. She then pursued a doctoral program in gastronomic sciences, during which she also served as a researcher and lecturer at the Basque Culinary Center. Her research, supported by NASA Ames Research Center, focuses on the use of mycelium as an alternative protein source, with potential applications both on Earth and in long-duration space travel. She also leads the Alt Protein Project at her institution, supported by The Good Food Institute. In April 2024 she participated in the Silicon Valley Fellowship, an experience that left a lasting mark on her perspective. The exposure to the entrepreneurial culture of Silicon Valley fueled her desire to return. That ambition soon became a reality: a year later, Alessandra has just spent four months at Stanford University as a visiting researcher, collaborating with a professor she had previously connected with through a joint project. While her initial contact with Stanford came from that academic collaboration, visiting the area during the Fellowship played a key role in affirming her aspiration to immerse herself more deeply in that ecosystem. At Stanford, she joined an active Italian research community, finding support and camaraderie among peers. As her visiting period concludes, Alessandra is at a crossroads, weighing the possibility of returning for a postdoc against offers from startups and industry players in the food innovation space. Although she remains deeply passionate about academic research, especially in the realm of food systems, she is also considering a shift toward the private sector, a move that could expand her impact by bringing scientific insights directly into scalable applications. Regardless of the path she chooses, her long-term ambition remains clear: to blend scientific research with investment expertise to champion the next generation of groundbreaking food startups.

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In today’s Expert Contributor, Rodrigo Esponda Cascajares, Managing Director, Los Cabos Tourism, explains how evolving consumer behavior and uncertainty are redrawing the global tourism landscape. Don't miss 'Navigating the Shifting Tourism Landscape: A Focus on Resilience': Article Link: https://lnkd.in/gixH4NXP Audio Link: https://lnkd.in/gHWgUDxA Out now! #MBN #MexicoBusiness #ExpertOpinion #AudioArticle

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