Colombian initiative seeks international collaboration to safeguard ancestral culinary traditions through sustainable and innovative processes

Summary

Profile Type

Business Offer

POD Reference

BOCO20250710008

Term of Validity

10 July 2025 - 10 July 2026

Company's Country

Colombia

Type of partnership

Commercial agreement
Investment agreement

Targeted Countries

Denmark
Poland
Germany
Spain
Netherlands

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General information

Short Summary

Colombian gastronomic project based on the transformation of ancestral products seeks cooperation to standardise processes, obtain designation of origin and scale up its business model. Commercial agreements and investments are proposed with entities in the catering sector, agri-food research and gastronomic services.

Full Description

Based in Colombia, this initiative was created as a cooking space that promotes agri-food biodiversity through the use of local ingredients and traditional techniques. It works in alliance with local producers who cultivate ancestral varieties of corn and other ingredients using agro-ecological practices.
Since its beginnings, it has been recognised at the municipal level for its use of local products and has become a model for other enterprises that seek to make regional food culture visible. It is currently participating in a business training programme with the aim of structuring and scaling up its model towards social, economic and environmental sustainability.
It seeks to standardise its artisanal processes in order to achieve international visibility and ensure the permanence of its culinary proposal based on gastronomic regeneration. Part of its strategy is to obtain the denomination of origin for a local variety of maize, thus strengthening food sovereignty and projecting its products to new markets.

Advantages and Innovations

The initiative combines traditional knowledge with contemporary approaches to cooking, promoting forgotten ingredients with a technical and creative approach. Its direct work with producers allows access to unique raw materials, cultivated under sustainable practices. It is committed to culinary regeneration as a tool to face food crises from the local level.
The use of native varieties and traditional processing techniques represents an added value compared to standardised gastronomic proposals. The model not only preserves the cultural heritage, but also turns it into a driving force for innovation and sustainability.

Technical Specification or Expertise Sought

The company is looking for a partner with proven experience in the gastronomic sector, especially in operational systematisation processes, recipe standardisation, professional kitchen management and restaurant business expansion models.
Knowledge in the management of products with heritage or cultural value, including the development of applications for designations of origin, as well as experience in regulatory processes and agri-food certification at national and international level is also an asset.
Ideally, the partner will have the technical skills to advise on the structured growth of culinary initiatives based on traditional ingredients and sustainable practices, and will be able to contribute methodologies for integrating ancestral knowledge into contemporary gastronomic models.

Stage of Development

Already on the market

Sustainable Development Goals

Goal 8: Decent Work and Economic Growth
Goal 2: Zero Hunger

IPR status

No IPR applied

Partner Sought

Expected Role of a Partner

Cooperation is sought with an entity that can act as a technical or strategic service provider, willing to be actively involved in a project focused on research, recovery and valorisation of traditional bio-ingredients.
The ideal partner could be a university, research centre, agri-food company or gastronomic innovation network with experience in interdisciplinary projects integrating cuisine, culture, sustainability and business. You will be expected to contribute in at least one of the following areas:
Technical accompaniment in the standardisation of culinary processes based on traditional ingredients.
Advice on the structuring of business models for restaurants with a cultural approach.
Support in technical and legal procedures for obtaining the denomination of origin of the native maize used.
Participation in research on food sovereignty, agroecological practices and sustainable food.
Facilitation of international connections that allow visibility and scalability of the project.
In addition, it is valued that the partner is interested in being part of a process of co-creation, and not only of unidirectional transfer of knowledge or services, and that it is aligned with approaches of respect for cultural heritage, food justice and community collaboration.

Type and Size of Partner