The objective is to revitalize the restaurant industry in Gipuzkoa by fostering collaboration between the hospitality sector and food companies to develop innovative, healthy, sustainable, and unique solutions to address key challenges. The project is supported and financed by the Diputación Foral de Gipuzkoa through the Etorkizuna Eraikiz – Misioak initiative. PARTICIPATING COMPANIES: BASQUE FOOD […]
The Cook2DIAbeat project will harness the power of culinary medicine as a tool to empower people with type 2 diabetes in managing their condition. Through our educational program, we aim to show type 2 diabetes patients how to prepare food considering their disease, in an accessible way adapted to different socioeconomic conditions. Cook2DIAbeat aims to […]
LIKE-A-PRO 13,9 milioi euroko proiektua da, helburu duena dieta osasuntsu eta jasangarriak erraztea, proteina alternatiboak eta produktuak nagusituz, horiek eskuragarri, accesible eta onargarriago bihurtuz populazio-talde guztientzat (haurrak, adinekoak, talde ahulenak) eta leku guztietan (Europan zehar, hiri, peri-hiri eta landa-eremuetan). Hori lortzeko, 16 produktu alternatibo berri garatuko dira, 7 proteina-iturritik datozen osagaiekin. Europako herritarren interesak proteina […]
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 […]
Study on the Effectiveness of a Multimodal Intervention on Risk Factors and Lifestyle in People with Increased Risk of Dementia and Cognitive Frailty for the Prevention of Cognitive Decline Aging and growing older is one of the main cognitive risk factors, which can impact the ability to have and enjoy healthy aging. Current scientific evidence […]
BCC Innovation, in collaboration with software developer Hispavista, has launched UZTA, an innovative digital tool designed to optimize and automate market information management, debuting today at Ordiziako Azoka. UZTA simplifies data collection on product availability at the source, organizes information intuitively, enables market coordinators to manage it efficiently, and disseminates updates across multiple channels to […]
The GastroFood project aims to revitalize the hospitality sector in Gipuzkoa by promoting collaboration between the hospitality industry and food companies to develop modern, healthy, sustainable, and unique proposals. These initiatives address challenges such as talent recruitment, changing consumption habits, energy costs, and raw material prices. The project is led by BASQUE FOOD CLUSTER, the […]
ADVANCES IN FOOD SENSORY ANALYSES OF NOVEL FOOD The project SEASONED, in the Horizon Europe (HE) Twinning framework, aims to improve the knowledge, skills, and competencies of the research and admin staff of Wroclaw University of Environmental and Life Sciences (UPWr) in the field of the sensory evaluation of food and consumer behavior with special […]
