ABOUT THE PROJECT ABOUT THE PROJECT Design, advice and launch of the new Culinary Innovation Network of Ecuador formed by three laboratories covering the gastronomic identity of the three bioregions of the country: Iche of the FUEGOS Foundation in the Pacific Ocean; Canopy Lab of Canopy Bridge in the Amazon jungle and Urku Minuka of the Salinas Group in the Andes Mountains. This project seeks to ...

ABOUT THE PROJECT “BUILDING A GREEN GASTRONOMIC CITY” IS A PROJECT FUNDED BY EITFOOD WITHIN THE FRAMEWORK OF THE NEW EUROPEAN BAUHAUS. The aim of the project is to find solutions based on the circular economy to the 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 agents suc...

ABOUT THE PROJECT 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 value chains, from primary produ...

ABOUT THE PROJECT BCCInnovation is part in 2020 of the EITFood WeValueFood project, which aims to address the growing erosion of society’s engagement with the food that it consumes. During the project, active since 2019, novel approaches are used to involve, educate and empower the next generations from different parts of Europe, where food engagement is poor. The new “Food Champions” will promote...

ABOUT THE PROJECT Considering what is normally called “waste” to be a quality raw material, with its own characteristics, it is used in the preparation of products with gastronomic value. Bearing in mind the specific composition of each “scrap”, specific products are made; such as vinegars using fruit peels, kombuchas using coffee grinds, fermented sauces and misos with stale bread. All this under...