NUTRIALITEC is an innovation ecosystem aimed at promoting food innovation, coordinated by CTNC with the participation of CTAEX, BCC Innovation, the Basque Culinary Center’s gastronomic technology center, UCAM, oloBion, and artica+i. The initiative seeks to add value to agro-industrial by-products, creating bioactive, healthy ingredients within a sustainable food model. The project focuses on developing technologies […]
The Sustainable Gastronomic Tourism Strategic Plan aims to position the Dominican Republic as the Caribbean’s leading gastronomic destination by 2030. The initiative seeks to strengthen and transform the country’s gastronomic tourism sector by elevating local products, fostering culinary innovation, advancing professional training, and promoting sustainable gastronomy. Rooted in the Dominican Republic’s rich cultural heritage, biodiversity, […]
The Atlantic Gastronomy Project seeks to explore the gastronomic potential of the Atlantic regions of Spain, France, Ireland, and Portugal, fostering collaboration and sustainable development in these areas. This initiative aims to lay the foundation for a research proposal through several key actions: The project’s objective is to establish Atlantic gastronomy as a regenerative tourism […]
Gastrovalue Project: Enhancing the Capacity of SMEs in ACP Countries to Develop Value-Added Products from Coconut, Cacao, and Kava At Basque Culinary Center, we believe that gastronomy is a powerful tool for change, essential for creating an efficient and sustainable value chain from production to consumption. In line with this vision, BCC Innovation’s territorial development […]
Design, advisory, and launch of the new Culinary Innovation Network of Ecuador, which consists of three laboratories representing the gastronomic identity of the country’s three bioregions: Iche by the FUEGOS Foundation in the Pacific Ocean; Canopy Lab by Canopy Bridge in the Amazon rainforest; and Urku Minuka by the Salinas Group in the Andes Mountain […]
