It is no secret that the issue of plastic has become one of the most pressing challenges for our planet today. The massive production and indiscriminate use of plastics have had a devastating impact on our ecosystems, threatening marine life, contaminating water, and affecting our health. However, amidst this concerning reality, there is a ray of hope. In the face of this challenge, many companies have decided to take bold measures to reduce their dependence on plastic and find sustainable alternatives to maintain their business success. Let's take a look at some of these pioneering companies and the solutions they are implementing to address this crisis. Patagonia: Towards a Circular Economy The renowned outdoor clothing brand, Patagonia, has long been a benchmark for sustainability and environmental responsibility. Founded in 1973 by Yvon Chouinard, their focus on a circular economy has been a cornerstone of their strategy to reduce plastic usage. They have implemented a clothing recycling program where customers can return used garments for reuse or recycling into new products. Additionally, the company has significantly reduced plastic packaging for their products and opted for recycled and biodegradable materials whenever possible. Undoubtedly, Patagonia's initiative not only promotes a significant reduction of plastic in their supply

Sustainable gastronomy has for years been a topic of interest to chefs, restaurants and diners alike. The idea of ​​cooking and eating fresh, local and environmentally friendly food has become a trend all over the world. But, what are the next steps in sustainable gastronomy? How can we keep moving towards a greener and healthier future? One of the emerging trends in gastronomy of this type is the use of little-known or traditional ingredients. Many chefs are turning to products that were once considered waste or simply not used in the kitchen, such as cauliflower husks, broccoli stems or fish bones. These ingredients can provide unique flavors and also reduce food waste. Agriculture is another important topic that is gaining attention in this way of cooking. It is about chefs looking to work with local farmers who employ responsible practices, such as organic farming or regenerative agriculture. Similarly, single-use plastics are being replaced by more sustainable options, such as biodegradable or reusable packaging. Finally, innovation in food technology is also opening up new opportunities. From the creation of plant-based meats to the fermentation of foods, these innovations can help reduce the carbon footprint of the food industry and offer new flavor and texture options

Showing yourself as a responsible company is a difficult task. However, it is profitable. For this 2023, the role of companies in the face of sustainability must consider and maintain a balance between social, environmental and development impacts. In a world that is constantly changing and companies are facing unprecedented challenges, big brands are forced to take responsible measures that support new parameters of sustainable development. Uncertainty about the future, the incorporation of new technologies and financial management are just some of the challenges that will shake the work and management model of companies. According to the Global Compact of the Spanish Network, these are some of the business trends that will mark 2023 in terms of sustainability. Digital transformation. Digital innovation and sustainability go hand in hand. For this year, processes are expected to be more automated and work management much more dynamic and flexible, improving human and production conditions. Sustainability in supply chains. Due to the need to establish resilience measures and manage possible risks from an economic, environmental and social perspective, supply chains have the responsibility of promoting and guaranteeing sustainability in the business process and showing transparency in the management model. . Sustainable financing. The green economy or sustainable economy establishes sustainable development criteria

The third edition of Cocina Creativa comes to end, where 20 young talented Dominicans worked to enhance their gastronomic knowledge and skills in alliance with Instituto Nacional de Formación Técnico Profesional (INFOTEP) a (national institute for professional technical training. One of these young talents resulted the winner of a full scholarship to study a workshop improvement of culinary techniques at the Basque Culinary Center school in Spain, an academic institution that stands out in gastronomy worldwide. Since 2019, Cocina Creativa has been a means of learning at the hands of great professionals and teachers in culinary matters, who guide and encourage  young people to reach the next level in their careers. There were 8 challenging weeks where the participants prepared new dishes, stimulating creativity and experiencing the reality of the gastronomic sector. For many of these youths, cooking is a way of transmitting their joys, developing their passion and living new experiences. In this edition, the diploma course was characterized by teaching the participants the essential values ​​to achieve success in the gastronomy sector, these being discipline, consistency, perseverance and creativity. Honestly, it fills me with great pride to see how every year more and more young people are encouraged to pursue their

We started the third edition of the "Creative Cooking" diploma, taught by the INFOTEP Hotel and Gastronomy School, with the participation of young talents from different DR provinces, each of the participants is demonstrating their culinary skills and getting closer to being the next winner. of the international training workshop at the Basque Culinary Center (BCC) in San Sebastián, Spain.   Stay tuned for the next news on the Creative Cooking course!

Last year, the size of the luxury tourism industry exceeded $17 billion in the United States. Despite setbacks from years of the pandemic, the market is still growing and on pace to be worth more than $82 billion by 2030. This huge growth is driven, in part, by big sporting events (think Super Bowl packages), baby boomers spending more money to travel with their loved ones, and millennials with disposable income. However, a large part of the industry’s success also comes from an increased demand for safari and other animal-watching experiences in the Middle East and North Africa (also known as the MENA region). While MENA’s outdoor activities are fueling the boom, the Middle East also has much more to offer both leisure and business travelers. From stunning architecture to world-class meals and five-star hotels, this region is becoming a hotspot in luxury travel–and the hospitality industry is taking notice. This year, several new luxury hotels have opened all across the Gulf countries. Now, travelers with their eyes on the Middle East have their pick of the newest high-end properties. Whether it’s the Ritz Carlton Amman (which happens to be the brand’s first hotel in Jordan), the Nobu Hotel Riyadh in Saudi Arabia,

Hyde Park, NY – August 9, 2022 – The Diazgranados Family Foundation announced today that it has founded the Diazgranados Family Foundation Scholarship at The Culinary Institute of America (CIA). The scholarship will award two students a grant of $5,000 each toward their tuition at the world’s  premier culinary college.  “I have long admired the CIA’s approach to developing not only great chefs, but also well-rounded professionals and people,” said Danilo Diazgranados. “I am humbled by the opportunity to help provide this experience to young people who otherwise may not have the opportunity.”  This is the second scholarship initiative for The Diazgranados Family Foundation, seeking to empower the next generation of culinary and hospitality entrepreneurs.  The Diazgranados family also helped to launch the Diplomado de Cocina Creative in 2019. Hosted by the INFOTEP School of Hospitality, Gastronomy, and Pastry, the Diplomado de Concina Creative is a training program for aspiring chefs in the Dominican Republic. It helps young people across the country sharpen their culinary skills, and rewards one exemplary student with a 5-week training course at the Basque Culinary Center in Spain. The Diazgranados Family Foundation CIA Scholarship seeks to challenge recipients on how they, themselves, will “pay it forward.” All interested applicants

For two months, fifteen participants from the eastern region of the Dominican Republic had the opportunity to develop their cooking skills at the Instituto Nacional de Formación Técnico Profesional (INFOTEP) at its Gastronomy and Pastry School located in Higuey. This year I had the honor of seeing another winner for the 2nd edition of the Creative Cooking Course. An initiative that consisted of a gastronomic training workshop, designed to encourage young people to develop their culinary skills, recently selected a young man from the city of La Romana, Luiyi Antuan. This young man stood out among his peers for his commitment, excellence in attention to detail and the staging of his food.  Luiyi was awarded a full scholarship to attend a workshop to perfect his culinary techniques at the Basque Culinary Center in Spain, a pioneering academic institution worldwide. Personally, I consider the BCC to be a place where the best chefs in the world pass through. It was very gratifying to hear Luyi telling me that cooking has been a part of his life since he was very young thanks to his father's food establishments, so the gastronomic talent is in his blood. The participants of the Creative Cooking workshop were selected

A few days ago I was talking with colleagues about the development of the culinary industry, we mentioned some outstanding chefs of now days. Today I realized that most of them had an interesting factor in common, they graduated from the Basque Culinary Center, also called by people as the international “Harvard” of culinary.   This academy started on 2011 at San Sesbatián, with an investment of 17 millions euros, also supported by worldwide superstars of gastronomy like Ferran Adriá, multiple times avowed as the best chef of the world. The project has developed high level knowledge and the international scope positions the Basque Culinary Center as top school of gastronomy. Knowing this, is the foundation of my attention to the history and professional career of those chefs who graduated from the Basque Culinary Centre, as Iñigo Gordóbil, who was part of the first group of graduates at the center. Gordóbil, participates in the preparation of the great encyclopedias of the history of gastronomy, the Bullipedia (El País, 2015), launched by Ferran Adriá, who seeks to organize the origin of foods and categorize the annual contributions made around the world. Another interesting success is Carlos Rojas, also from the first promotion of the BCC.

I’ve always thought the young ones carry the hope for a better future and it's our duty to support them. That is why, once again I'm fully content to sponsor opportunities to a group of teenagers for gastronomy. Through the Gastronomy Workshop by INFOTEP, the students will demonstrate their will and abilities in the four weeks Creative Gastronomy program.  The certification (This year for the second time) came up from a dream I had, not just to encourage the young to develop their abilities in gastronomy, but also to reward the one  outstanding student of the program to experience a superior education program in a culinary school in Europe. The course is about optimizing culinary techniques at Basque Culinary Center, located in Spain. A pioneering institution worldwide taking account as associates 8 of the best Basque chefs like Martin Berasategui, Pedro Subijana, Juan Mari Arzak, Karlos Arguiñano o Andoni Aduriz. Additionally, the international committee included high level chefs like Ferrán Adriá, Michel Bras, Heston Blumenthal, Dominique Crenn, Joan Roca, Gastón Acurio o Massimo Bottura.   For the first encounter, all interested should show their abilities and skills to a group of prominent judges, whom will rate their performance and innovations when making a meal.