Methodology for evaluating recipes with global criteria PROJECT: Development of a Methodology to Evaluate Recipes and Menus Based on a Global Scale Integrating Sustainability, Health, Economic, and Cultural Criteria The objective of this project is to develop a structured and evidence-based methodology for evaluating recipes and menus through a comprehensive scale that takes into account […]
HOGIS is a collaborative project between BCC Innovation, BASQUE FOOD CLUSTER, and MIK, aimed at improving sustainability in Gipuzkoa’s HORECA sector. The initiative focuses on diagnosing and implementing innovative solutions for an ecological transition in the local food ecosystem. It seeks to validate scalable practices that align with Sustainable Development Goals, driving a more efficient […]
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 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 […]
EU Project to create resilient food systems across 9 regions Coordinated by the University of Deusto and comprising 29 partners from 10 different European countries, being BCC Innovation one of them, the FOODRUS prohect aims to limit food losses and waste, and to promote resource efficiency across all stages of the agri-food value chain. Agri-food […]
At the technology center, we believe that gastronomy is a powerful tool for change, crucial in building a truly sustainable value chain, from production to consumption. This is why, within the Sustainability Area of BCCInn, we aim to address the major challenges facing the food system, such as reducing food loss and waste and increasing […]
The HORECA ZERO project, developed with the involvement of the Akelarre, Espacio Oteiza, and LABe restaurants in Donostia – San Sebastián, has allowed us to create a methodology to help restaurants reduce food waste by revaluing leftover products. As part of the project, training actions were carried out with the restaurant staff on circular economy […]
Development of New High-Value Gastronomic Plant-Based Products The plant-based eating style, which prioritizes the consumption of vegetables over animal-derived foods, is a trend that has been growing in recent years. Several reasons explain this growth. On one hand, internationally recognized institutions have long been warning about the need to adopt a plant-based diet for both […]
“Building a Green Gastronomic City” is a project funded by EITFood within the framework of the European New Bauhaus. The project’s goal is to find circular economy-based solutions to challenges related to sustainability and gastronomic identity in the urban agri-food community of San Sebastián. This project will help create an environment where different stakeholders such […]
