• Disseminate a work model committed to sustainable development.
  • Promote projects that strengthen values ​​and issues that may benefit future society. We believe that “we have not inherited the land of our ancestors, but rather we have borrowed it from our children”.


  • Training and education to ensure the sustainability of culinary activity.
  • Promote research on issues related to sustainable development, cuisine, food, health, and creativity. 
  • Encourage coordination between public and private entities. 
  • Encourage and actively promote innovation and its dissemination. 
  • Promote collaboration and awareness in areas that are relevant to society. 
  • Include exercises in fine arts, culture, and creativity in all areas. 
  • Generate cooperation networks and encourage good practices. 
  • Become a reference in disseminating values ​​in terms of sustainable development, education, training, and cultural heritage, with a special emphasis on Basque cuisine as part of the processes of reflection carried out by organizations in administration, the private sector, universities, think tanks, etc.


  • Support training for young people and professionals.
  • Proactive search and attitude for the promotion of sustainable development, as well as the respectful use of the territory and its resources.
  • Commitment and responsible cooperation for society and with society.
  • Empirical research and innovation.