About us
CoCo Sapiens is a non-profit association working to transform the food system through information and knowledge, developing tools to empower consumers and foster conscious consumption.
We are a community of conscious consumers and a non-profit association. We build standards, tools and networks so that choosing well no longer depends on marketing, but on verifiable information.
Mission and tools
Our mission is to help people understand how food is produced and what impact different production models generate from a holistic, systemic perspective. We develop quality standards and analysis tools for agriculture, livestock and fisheries, to empower conscious consumers and support those who produce with integrity.
CoCo Sapiens standards, the points-of-sale map, Food Reports and the accredited consultants network form one ecosystem: clear criteria, nearby access to trusted producers, rigorous knowledge and support for transformation.
Directors
The directors of CoCo Sapiens: gastronomy, technology, law and communication in service of the conscious consumer.
Xavier Sala
Founder & President of CoCo Sapiens· Director of JRE Spain · Chef and owner of Café 1907 · Founder of The Green Wine Philosophy · Independent writer on sustainability
Lucas León
Founder & Secretary of CoCo Sapiens · CEO of INLOC Robotics · Founder & CFO of akvola Technologies · MSc Telecommunications Engineering · ALMA Scuola di Cucina (2021-22)
Stefan Winter
Head of HoReCa Channel, CoCo Sapiens Spain
Jordi Berruezo
Legal · Owner of Bufete Berruezo · Head of CoCo Sapiens legal affairs
Maite Felices
Creative direction & Communication · Founder of FELICES AGENCY
Transparency
As a non-profit association, we are clear about how we work, how we verify and how we are funded.
Methodology and impact study of practices
Our criteria are built from a 360° view: health, environment, ethics, biodiversity, animal welfare, circularity and social impact. We analyse production models and concrete practices — not just seals — to understand real impact on territory and people.
Verification method
Adherence to the standards is validated product by product with independent evaluators and documentary evidence and, where relevant, visits or technical cross-checks. The goal is not an empty ranking, but mandatory criteria and traceability consumers can understand.
Funding
We are funded through membership fees, contributions from aligned projects and occasional collaborations that do not compromise the independence of our criteria. We do not sell a seal: the standard requires real coherence.
Conflicts of interest
We declare and manage potential conflicts when a team member, consultant or collaborator has a commercial link with an evaluated producer. In those cases, evaluation is referred to independent third parties and the procedure is documented.
Accredited consultants
A technical network of experts who support producers and food projects in the transition toward more coherent, resilient models. A flat list, without classification by field.
Marta Cavallé
Fishing technician at Empesca’t · Marine biologist · Executive Secretary of Low Impact Fishers of Europe
Xavier Vélez
Irrigated / regenerative agriculture
Marc Ricart
Owner of Horta de Tramuntana
Ivana Oven
Founder of Beans&Beans
Sascha de la Torre
Winemaker at Muxakombuxa · Wine / beer / sparkling
Núria Vila
Expert in sustainable packaging design
Joan Fañé
Agricultural engineer at IRTA
Blanca Esteve
Nutrition expert
Pepa Moran
Professor at UPC · Land/forestry management
Alliances
We collaborate with organisations that share the commitment to a fairer, healthier and more sustainable food system.
Cruz Roja
Collaboration on social-impact initiatives and access to quality food.
EIT
Alliance focused on innovation and knowledge in the European food space.
Euro-Toques
European network of chefs committed to quality produce and territory.