Assets

Facilities & program of activities

EDUCATION

The academic institutions with which the town hall is collaborating from the start of the bid are the Basque Culinary Center (BCC) and Luis Irizar Cooking School (ECLI).

In 2009, the Basque Culinaty Center (BCC) was created by: the University of Mondragon, the Basque chefs and public institutions. BCC aims to ensure the continuity of cooking as a hub of innovation in the future, which also involves the generation of high-level international knowledge and training of skilled professionals. The creatives in our city are champions of this project.

The Luis Irizar Cooking School (ECLI) was founded in 1992 and every year receives a select group of young people who want to be part of the culinary world. Its aims are to train fine cooking professionals, respond to growing demand in the hospitality sector and contribute to the generational change in the gastronomic scene. They are partners of our Heritage Forum.

The HAZI foundation of the Basque Government, which partners with the city of Hondarribia in this candidature, has four training centres available to professionals in: agriculture, food companies, trade associations, and organizations and institutions of the Basque Country. They teach courses in secondary and higher education to adapt the qualifications of those working in the sector. The aim is to improve the competitiveness and sustainability of the primary and food sector and the Basque rural areas. They support the ‘Eusko Label’ quality mark of our city’s products and the teaching of our creative entrepreneurs.

INVESTIGATION

The Town Hall coordinates the relationship between the most advanced technology centres and the agri-food industry in the city. Highlighting: Azti Tecnalia, HAZI and BCC.

  • Azti Tecnalia offers innovative solutions to the food industry to develop new or improved products respecting the environment and with the consumer at its core. Its R&D supports sustainable development for environmental improvement alongside economic and social development.

  • HAZI is involved in research through the Innovation Brokers network, offering the sector the spaces programme for “Katilu” innovation and the “Hazilur” venture capital fund. It develops European research projects within the European R&D networks with the other European Union countries.

  • BCC promotes research and knowledge transfer between cooking professionals and business sectors with gastronomy related expertise. Its R&D promotes the creation of new business initiatives.

CREATION

There are three:

  • HIGER: Business Association of Hospitality & Merchants, professional associations and businesses that promote creation and entrepreneurship in the gastronomic commercial sector. Whose objective is to optimise the touristic value of the city and stimulate the commercial pairing – hospitality as an active and dynamic agent in the urban economy. To drive and celebrate our traditions and our gastronomic future.

  • Gipuzkoa Chamber of Commerce, with programmes for the internationalization of products, gastronomic companies, entrepreneurs and creators with whom Hondarribia participates actively especially in the Bihartean collaborative programme with the Chamber of Bayonne (France).

  • Bidasoa Activa, Bidasoa Development Agency for the local economy and the creation of employment. For the gastronomy sector to develop incubation programmes, innovation and competitiveness, promotion and distribution, promoting international cooperation and designing culinary and touristic action plans.

AWARENESS

There are several areas where food takes centre stage:

  • The Arma Plaza Foundation, responsible for the managment of the ARMA PLAZA building where it spreads and promotes the cuisine of the city, shows and markets its products with a cultural nuance, and receives visitors, both tourists and experts & entrepreneurs alike.
  • The Fisherman’s Guild of San Pedro, home to the city’s fishing economy whose visit arouses ever-growing interest among citizens and visitors; and the Hiruzta winery, open to visitors and with an important culinary and cultural programme.
  • The ‘Itsas Etxea’ Auditorium where every year, in October, the Euskal Herria Pintxos Championship is held for the general public, and in March, the ‘Fish Soup’ Transoceanic gathering for schools.

There are 5 spaces where you can experience the culinary culture in Hondarribia: the pintxo bars, restaurants, cider houses, households and gastronomic societies.

Gastronomic societies are the protection agents of endangered gastronomic expression: they preserve and care for the traditional recipes of Hondarribia. The city has 17 gastronomic societies, unique spaces of Basque culture and society. A group of friends form a non-profit association and create these places for cooking and the enjoyment of cooking, with friends, guests and visitors who sit in on this experience. They are crucibles of social cohesion, of different social classes, different backgrounds, different beliefs and generations. Seasonal produce is the base of the cuisine in these gastronomic societies maintaining a direct relationship with the producer.

The major public spaces of the city are also key; such as the ‘Plaza de Armas’ where the ‘Herri Giroa’ and ‘Medieval crafts and food market’ displaying traditional ways and food are held. In the ‘La Marina’ neighbourhood, the ‘Idiazabal Cheese Competition’ and ‘Idiazabal Cheese and Farmhouse Product Fair’ are held, along with the agricultural fair of St. Thomas. The Sailors Market is held in the Yacht Club. And in the chapel of Guadalupe, the San Isidro Fair is held. And the network of bars in the city host the International Contest of Pinchos and Medieval Tapas each year.

CULTURAL FACILITIES AND OTHER CREATIVE EVENTS

As for facilities, the city has the ‘Itsas Etxea’ Auditorium that in addition to hosting various culinary events, also has an ongoing programme of theatre, film and music throughout the year.

The House of Culture & School of Music in the historical quarter, develops an ongoing programme of workshops for youngsters along with musical education training cycles.

The ARMA PLAZA Foundation for the preservation and promotion of the cultural heritage of Hondarribia is headquartered in the 17th century Ramery Palace. Another centre of cultural and tourist information and an interpretation centre of the city is the old Powder Magazine. Also the public library is a citizen’s meeting place, somewhere to identify and disseminate cultural activities.

Also noteworthy is the late nineteenth century Fort Guadalupe on Mount Jaizkibel as a venue for cultural activities, of 36,000 m2.

Notable events in other disciplines include, in music: the Hondarribia Blues Festival which in 2015 celebrated its tenth edition; and the International Guitar Festival in collaboration with the city of Peñíscola, which in 2015, celebrates its thirteenth edition. In June, since 2010, in collaboration with the cities of the Bidasoa, is held the ‘Gaztefolk International Folk Music Festival’ with the participation of folk groups of young people from countries like Russia, Moldova, Tartastan, Taiwan, Bulgaria, Slovakia, Brazil, Mexico , Ireland, Indonesia, Romania and Macedonia …

In the field of crafts, the Medieval Market is held annually in June, in the historic quarter, and in the sports marina area, there is a flea market every Sunday. Also noteworthy is the ‘Bidasoa Crafts’ programme to promote creative artisans.

And every year a workshop on Spanish and Basque literature is organized in the city library.

Creativity and entrepreneurship policies

CULINARY POLICIES FOR VULNERABLE GROUPS

  1. The Agenda 21 School Programme, since 2010, aimed at improving human relations, social and environmental in order to maintain a dynamic balance between quality of life and the environment. School children are also educated in sustainable nutrition.
  2. Urban Garden Programme and Agroaldea Programme since 2012, for the transfer of 15,000m2 of city land to create jobs in farming among young people and the unemployed. It is based on seven pillars: sustainability, creativity, transparency, participation, accountability, technology and commitment.
  3. Policy to support vulnerable sectors. Since 2000 we have collaborated with the Food Bank and Caritas (charity). In addition, the town hall allocates 0.7% of the municipal budget to developmental cooperation programmes collaborating with NGOs in the development of new farming techniques and the incorporation of breeding cattle in Kabuga (Rwanda), drinkable water systems in Kinshasa (DR Congo and Togo) and the promotion of equitable development alternatives and sustainable development in indigenous and peasant communities and in the collective management of land and forests (Guatemala).

GASTRONOMIC POLICIES FOR THE PRIVATE SECTOR, CREATORS, CIVIL SOCIETY AND ACADEMIA

1.- InnoMugabe, Mugabian, Gure Gourmet coordinated by Bidasoa Activa

Innov Mugabe, is a cross-border European project with the French Basque Country for the creation of an agrifood industries web platform and the organization of collaborative projects through workshops and a presence in international fairs.

The Mugabian project, ‘farming and engineering’, born to communicate and deepen Innov Mugabe’s activities, with cross-collaborations with the food industry.

GureGOURMET, the last phase in the fulfillment of the cross-border European project with the French Basque Country to promote among the public the consumption of local produce in the daily diet.

2.- Pintxos Championship of Euskal Herria

Since 2006, it has been a working platform, an international showcase for all the culinary agents of the city where public sector initiatives (Town Hall, Basque Government and the Provincial Council of Gipuzkoa) and private companies related to the sector unite. This event has the highest concentration of pintxo cooks (miniature cuisine) to compete and share experiences in a favourable context.

3.-  Heritage Forum

The youngest of these programmes is the Heritage Forum which since 2013 has been celebrated in Hondarribia in March. Since its second edition, its programme has included an event dedicated to gastronomy in addition to those on heritage and urban design. Each edition has a culinary guest city from the UCCN with 3 chefs and institutional representation, combining public workshops, meetings, exchange visits and career exploration with the agents and creators of Hondarribia. The different levels of the city’s gastronomic culture participate in this framework as the aftermath of each edition of the Forum establishes a permanent collaboration platform.

ASSOCIATIONS AND CULINARY ORGANIZATIONS

The main professional and civil organizations of the city to develop culinary activities are the Gastronomic Societies, the Fisherman’s Guild of San Pedro and the Hospitality Association.

There are 17 gastronomic societies in Hondarribia, unique spaces of creativity and passing on of knowledge; not only of cooking skills but other cultural expressions of the city. Passing on knowledge from generation to generation involving both the young and the old through direct experience. Their members, from all social classes, are a great engine for social cohesion of the city, and also invigorate the cultural life of Hondarribia with musical, choral, artistic, sporting and solidarity programmes. In 1976 they published a book with traditional recipes of the societies and then a second book in 1991 under the direction of Juan Jose Lapitz, an Hondarribian and full member of the Basque Academy of Gastronomy where a cookbook is compiled from all of the gastronomic societies of the Bidasoa region.

The Fisherman’s Guild of San Pedro brings together the ‘arrantzales’ (fishermen) from the fishing fleet of the city. It is the showcase of the city’s commitment to the sustainability of the coastline, the marine ecosystem and its species. It ensures sea produce of the highest quality in every season and contributes to the extraordinary culinary fare in different gastronomic places in the city.

The Hospitality Association streamlines the local private sector with a programme of activities throughout the year making Hondarribia a showcase of Basque cuisine: contests, games, food pairings, show cooking etc… It also develops, with increasing fervor, activities in other cities that are helping to boost the economic development of the sector by creating an increasingly strong ‘brand image’.

POLICIES TO SUPPORT THE CREATORS

During the last 5 years the local government of Hondarribia has been developing an annual plan of action with the associations of hoteliers and traders through a programme agreed with the collaboration of the ‘Bidasoa Activa’ development agency. The aim is to support public-private partnerships to improve the culinary creative fabric of the city while also thinking about the impact on public spaces and the everyday experience of citizens and visitors. With this support, an agenda is developed that makes Hondarribia ideal for local creators and an attractive city to entice talent from abroad. The intense schedule of events with considerable media impact such as the Euskal Herria Pintxo Championship, the International Medieval Pinchos and Tapas Competition, the Popayán-Hondarribia Pintxo Championship, the Heritage Forum and its ongoing collaboration with the Culinary Congress of Popayan, make the city an interesting platform for creative culinary work.

Meanwhile, since 2014, the Basque Government has implemented in the city the ‘Euskadi Gastronomika’ programme to boost wine and culinary creativity in coordination with other cities of the Basque Country.

INDUSTRY SUPPORT POLICIES

In autumn 2012 the council launched the ‘Hondarribia ABIAN’, Plan of Employment and Economic Development, to facilitate and encourage entrepreneurial projects that support economic and social revival of the city.

The strategic focus is to support the agro-fisheries primary sector for the production of local products. Actions are in progress for the creation of new ecological farms via the ‘Agroaldea’ programme, to improve the local weekly market product via the ‘Azoka’ programme, and to provide training to unemployed people and seek land for instruction and development.

Hondarribia ABIAN promotes the economic vibrancy of the city through the following areas:

  1. Cultural and Natural Heritage. The enhancement of the historic quarter, promoting activities and visits is the central element associated with the historical heritage. The increase of tourists is enriched by creative and gastronomic cultural activities.

    Through the preservation and maintenance of the traditional way of life linked to fishing and the care of Mount Jaizkibel, of high ecological interest, its associated heritage and its conservation, to business initiatives for economic development and local employment.

  2. Agro-fishery production. The activities associated with the primary sector have great potential. Local ecological agricultural production has increased due to the growing demand of local people, creating new jobs and activating unused land.

    It is developing horticulture with local consumer groups, providing training activities and ecological and sustainable food awareness. It encourages direct selling in the local ‘Azoka’ market improving and expanding its activity.

  3. Primary Transformation and crafts. The transformation of primary products through the development and consolidation of existing business initiatives is characterised by its high degree of innovation and sustainability. There are also opportunities for citizen awareness and knowledge through guided tours.

    Local handicrafts associated with visitor demand and the tradition and know-how of local craftsmen aim to consolidate and generate new initiatives.

  4. Tourist, catering and business services. Service activities related to tourism, hospitality and trade notable for their contribution to the generation of employment and activity in the city. Improving the skills of employees as well as training in new forms of digital sale is provided for.

    Selling through the creation of a food market ‘Azoka’ to promote the vitality of the sector along with the promotion of a healthy city both in lifestyle and consumption.

    Tourism development requires the distribution and online sale of services, and greater use of social networks and loyalty aids. Think also of the city as a tourist destination for the businessperson. Its proximity to San Sebastian and Bayonne, the availability of conference centres, its attractive gastronomy and its airport with daily links to Barcelona and Madrid all help to make Hondarribia an effective executive tourism destination.

  5. Innovation and Enterprise Development. Empowerment of entrepreneurship, diversification of activities and improving the competitiveness of small enterprises: the search for meeting places between companies and entrepreneurs, promoting collaboration between micro-businesses and the support and consolidation of the entrepreneurship of community-based enterprises.

The expansion of the Gipuzkoa Technology Park is being launched in Hondarribia (Zubieta-Urdanibia Area).

The CITY & the Network

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    Facilities & program of activities

    EDUCATION

    The academic institutions with which the town hall is collaborating from the start of the bid are the Basque Culinary Center (BCC) and Luis Irizar Cooking School (ECLI).

    In 2009, the Basque Culinaty Center (BCC) was created by: the University of Mondragon, the Basque chefs and public institutions. BCC aims to ensure the continuity of cooking as a hub of innovation in the future, which also involves the generation of high-level international knowledge and training of skilled professionals. The creatives in our city are champions of this project.

    The Luis Irizar Cooking School (ECLI) was founded in 1992 and every year receives a select group of young people who want to be part of the culinary world. Its aims are to train fine cooking professionals, respond to growing demand in the hospitality sector and contribute to the generational change in the gastronomic scene. They are partners of our Heritage Forum.

    The HAZI foundation of the Basque Government, which partners with the city of Hondarribia in this candidature, has four training centres available to professionals in: agriculture, food companies, trade associations, and organizations and institutions of the Basque Country. They teach courses in secondary and higher education to adapt the qualifications of those working in the sector. The aim is to improve the competitiveness and sustainability of the primary and food sector and the Basque rural areas. They support the ‘Eusko Label’ quality mark of our city’s products and the teaching of our creative entrepreneurs.

    INVESTIGATION

    The Town Hall coordinates the relationship between the most advanced technology centres and the agri-food industry in the city. Highlighting: Azti Tecnalia, HAZI and BCC.

    • Azti Tecnalia offers innovative solutions to the food industry to develop new or improved products respecting the environment and with the consumer at its core. Its R&D supports sustainable development for environmental improvement alongside economic and social development.

    • HAZI is involved in research through the Innovation Brokers network, offering the sector the spaces programme for “Katilu” innovation and the “Hazilur” venture capital fund. It develops European research projects within the European R&D networks with the other European Union countries.

    • BCC promotes research and knowledge transfer between cooking professionals and business sectors with gastronomy related expertise. Its R&D promotes the creation of new business initiatives.

    CREATION

    There are three:

    • HIGER: Business Association of Hospitality & Merchants, professional associations and businesses that promote creation and entrepreneurship in the gastronomic commercial sector. Whose objective is to optimise the touristic value of the city and stimulate the commercial pairing – hospitality as an active and dynamic agent in the urban economy. To drive and celebrate our traditions and our gastronomic future.

    • Gipuzkoa Chamber of Commerce, with programmes for the internationalization of products, gastronomic companies, entrepreneurs and creators with whom Hondarribia participates actively especially in the Bihartean collaborative programme with the Chamber of Bayonne (France).

    • Bidasoa Activa, Bidasoa Development Agency for the local economy and the creation of employment. For the gastronomy sector to develop incubation programmes, innovation and competitiveness, promotion and distribution, promoting international cooperation and designing culinary and touristic action plans.

    AWARENESS

    There are several areas where food takes centre stage:

    • The Arma Plaza Foundation, responsible for the managment of the ARMA PLAZA building where it spreads and promotes the cuisine of the city, shows and markets its products with a cultural nuance, and receives visitors, both tourists and experts & entrepreneurs alike.
    • The Fisherman’s Guild of San Pedro, home to the city’s fishing economy whose visit arouses ever-growing interest among citizens and visitors; and the Hiruzta winery, open to visitors and with an important culinary and cultural programme.
    • The ‘Itsas Etxea’ Auditorium where every year, in October, the Euskal Herria Pintxos Championship is held for the general public, and in March, the ‘Fish Soup’ Transoceanic gathering for schools.

    There are 5 spaces where you can experience the culinary culture in Hondarribia: the pintxo bars, restaurants, cider houses, households and gastronomic societies.

    Gastronomic societies are the protection agents of endangered gastronomic expression: they preserve and care for the traditional recipes of Hondarribia. The city has 17 gastronomic societies, unique spaces of Basque culture and society. A group of friends form a non-profit association and create these places for cooking and the enjoyment of cooking, with friends, guests and visitors who sit in on this experience. They are crucibles of social cohesion, of different social classes, different backgrounds, different beliefs and generations. Seasonal produce is the base of the cuisine in these gastronomic societies maintaining a direct relationship with the producer.

    The major public spaces of the city are also key; such as the ‘Plaza de Armas’ where the ‘Herri Giroa’ and ‘Medieval crafts and food market’ displaying traditional ways and food are held. In the ‘La Marina’ neighbourhood, the ‘Idiazabal Cheese Competition’ and ‘Idiazabal Cheese and Farmhouse Product Fair’ are held, along with the agricultural fair of St. Thomas. The Sailors Market is held in the Yacht Club. And in the chapel of Guadalupe, the San Isidro Fair is held. And the network of bars in the city host the International Contest of Pinchos and Medieval Tapas each year.

    CULTURAL FACILITIES AND OTHER CREATIVE EVENTS

    As for facilities, the city has the ‘Itsas Etxea’ Auditorium that in addition to hosting various culinary events, also has an ongoing programme of theatre, film and music throughout the year.

    The House of Culture & School of Music in the historical quarter, develops an ongoing programme of workshops for youngsters along with musical education training cycles.

    The ARMA PLAZA Foundation for the preservation and promotion of the cultural heritage of Hondarribia is headquartered in the 17th century Ramery Palace. Another centre of cultural and tourist information and an interpretation centre of the city is the old Powder Magazine. Also the public library is a citizen’s meeting place, somewhere to identify and disseminate cultural activities.

    Also noteworthy is the late nineteenth century Fort Guadalupe on Mount Jaizkibel as a venue for cultural activities, of 36,000 m2.

    Notable events in other disciplines include, in music: the Hondarribia Blues Festival which in 2015 celebrated its tenth edition; and the International Guitar Festival in collaboration with the city of Peñíscola, which in 2015, celebrates its thirteenth edition. In June, since 2010, in collaboration with the cities of the Bidasoa, is held the ‘Gaztefolk International Folk Music Festival’ with the participation of folk groups of young people from countries like Russia, Moldova, Tartastan, Taiwan, Bulgaria, Slovakia, Brazil, Mexico , Ireland, Indonesia, Romania and Macedonia …

    In the field of crafts, the Medieval Market is held annually in June, in the historic quarter, and in the sports marina area, there is a flea market every Sunday. Also noteworthy is the ‘Bidasoa Crafts’ programme to promote creative artisans.

    And every year a workshop on Spanish and Basque literature is organized in the city library.

    Creativity and entrepreneurship policies

    CULINARY POLICIES FOR VULNERABLE GROUPS

    1. The Agenda 21 School Programme, since 2010, aimed at improving human relations, social and environmental in order to maintain a dynamic balance between quality of life and the environment. School children are also educated in sustainable nutrition.
    2. Urban Garden Programme and Agroaldea Programme since 2012, for the transfer of 15,000m2 of city land to create jobs in farming among young people and the unemployed. It is based on seven pillars: sustainability, creativity, transparency, participation, accountability, technology and commitment.
    3. Policy to support vulnerable sectors. Since 2000 we have collaborated with the Food Bank and Caritas (charity). In addition, the town hall allocates 0.7% of the municipal budget to developmental cooperation programmes collaborating with NGOs in the development of new farming techniques and the incorporation of breeding cattle in Kabuga (Rwanda), drinkable water systems in Kinshasa (DR Congo and Togo) and the promotion of equitable development alternatives and sustainable development in indigenous and peasant communities and in the collective management of land and forests (Guatemala).

    GASTRONOMIC POLICIES FOR THE PRIVATE SECTOR, CREATORS, CIVIL SOCIETY AND ACADEMIA

    1.- InnoMugabe, Mugabian, Gure Gourmet coordinated by Bidasoa Activa

    Innov Mugabe, is a cross-border European project with the French Basque Country for the creation of an agrifood industries web platform and the organization of collaborative projects through workshops and a presence in international fairs.

    The Mugabian project, ‘farming and engineering’, born to communicate and deepen Innov Mugabe’s activities, with cross-collaborations with the food industry.

    GureGOURMET, the last phase in the fulfillment of the cross-border European project with the French Basque Country to promote among the public the consumption of local produce in the daily diet.

    2.- Pintxos Championship of Euskal Herria

    Since 2006, it has been a working platform, an international showcase for all the culinary agents of the city where public sector initiatives (Town Hall, Basque Government and the Provincial Council of Gipuzkoa) and private companies related to the sector unite. This event has the highest concentration of pintxo cooks (miniature cuisine) to compete and share experiences in a favourable context.

    3.-  Heritage Forum

    The youngest of these programmes is the Heritage Forum which since 2013 has been celebrated in Hondarribia in March. Since its second edition, its programme has included an event dedicated to gastronomy in addition to those on heritage and urban design. Each edition has a culinary guest city from the UCCN with 3 chefs and institutional representation, combining public workshops, meetings, exchange visits and career exploration with the agents and creators of Hondarribia. The different levels of the city’s gastronomic culture participate in this framework as the aftermath of each edition of the Forum establishes a permanent collaboration platform.

    ASSOCIATIONS AND CULINARY ORGANIZATIONS

    The main professional and civil organizations of the city to develop culinary activities are the Gastronomic Societies, the Fisherman’s Guild of San Pedro and the Hospitality Association.

    There are 17 gastronomic societies in Hondarribia, unique spaces of creativity and passing on of knowledge; not only of cooking skills but other cultural expressions of the city. Passing on knowledge from generation to generation involving both the young and the old through direct experience. Their members, from all social classes, are a great engine for social cohesion of the city, and also invigorate the cultural life of Hondarribia with musical, choral, artistic, sporting and solidarity programmes. In 1976 they published a book with traditional recipes of the societies and then a second book in 1991 under the direction of Juan Jose Lapitz, an Hondarribian and full member of the Basque Academy of Gastronomy where a cookbook is compiled from all of the gastronomic societies of the Bidasoa region.

    The Fisherman’s Guild of San Pedro brings together the ‘arrantzales’ (fishermen) from the fishing fleet of the city. It is the showcase of the city’s commitment to the sustainability of the coastline, the marine ecosystem and its species. It ensures sea produce of the highest quality in every season and contributes to the extraordinary culinary fare in different gastronomic places in the city.

    The Hospitality Association streamlines the local private sector with a programme of activities throughout the year making Hondarribia a showcase of Basque cuisine: contests, games, food pairings, show cooking etc… It also develops, with increasing fervor, activities in other cities that are helping to boost the economic development of the sector by creating an increasingly strong ‘brand image’.

    POLICIES TO SUPPORT THE CREATORS

    During the last 5 years the local government of Hondarribia has been developing an annual plan of action with the associations of hoteliers and traders through a programme agreed with the collaboration of the ‘Bidasoa Activa’ development agency. The aim is to support public-private partnerships to improve the culinary creative fabric of the city while also thinking about the impact on public spaces and the everyday experience of citizens and visitors. With this support, an agenda is developed that makes Hondarribia ideal for local creators and an attractive city to entice talent from abroad. The intense schedule of events with considerable media impact such as the Euskal Herria Pintxo Championship, the International Medieval Pinchos and Tapas Competition, the Popayán-Hondarribia Pintxo Championship, the Heritage Forum and its ongoing collaboration with the Culinary Congress of Popayan, make the city an interesting platform for creative culinary work.

    Meanwhile, since 2014, the Basque Government has implemented in the city the ‘Euskadi Gastronomika’ programme to boost wine and culinary creativity in coordination with other cities of the Basque Country.

    INDUSTRY SUPPORT POLICIES

    In autumn 2012 the council launched the ‘Hondarribia ABIAN’, Plan of Employment and Economic Development, to facilitate and encourage entrepreneurial projects that support economic and social revival of the city.

    The strategic focus is to support the agro-fisheries primary sector for the production of local products. Actions are in progress for the creation of new ecological farms via the ‘Agroaldea’ programme, to improve the local weekly market product via the ‘Azoka’ programme, and to provide training to unemployed people and seek land for instruction and development.

    Hondarribia ABIAN promotes the economic vibrancy of the city through the following areas:

    1. Cultural and Natural Heritage. The enhancement of the historic quarter, promoting activities and visits is the central element associated with the historical heritage. The increase of tourists is enriched by creative and gastronomic cultural activities.

      Through the preservation and maintenance of the traditional way of life linked to fishing and the care of Mount Jaizkibel, of high ecological interest, its associated heritage and its conservation, to business initiatives for economic development and local employment.

    2. Agro-fishery production. The activities associated with the primary sector have great potential. Local ecological agricultural production has increased due to the growing demand of local people, creating new jobs and activating unused land.

      It is developing horticulture with local consumer groups, providing training activities and ecological and sustainable food awareness. It encourages direct selling in the local ‘Azoka’ market improving and expanding its activity.

    3. Primary Transformation and crafts. The transformation of primary products through the development and consolidation of existing business initiatives is characterised by its high degree of innovation and sustainability. There are also opportunities for citizen awareness and knowledge through guided tours.

      Local handicrafts associated with visitor demand and the tradition and know-how of local craftsmen aim to consolidate and generate new initiatives.

    4. Tourist, catering and business services. Service activities related to tourism, hospitality and trade notable for their contribution to the generation of employment and activity in the city. Improving the skills of employees as well as training in new forms of digital sale is provided for.

      Selling through the creation of a food market ‘Azoka’ to promote the vitality of the sector along with the promotion of a healthy city both in lifestyle and consumption.

      Tourism development requires the distribution and online sale of services, and greater use of social networks and loyalty aids. Think also of the city as a tourist destination for the businessperson. Its proximity to San Sebastian and Bayonne, the availability of conference centres, its attractive gastronomy and its airport with daily links to Barcelona and Madrid all help to make Hondarribia an effective executive tourism destination.

    5. Innovation and Enterprise Development. Empowerment of entrepreneurship, diversification of activities and improving the competitiveness of small enterprises: the search for meeting places between companies and entrepreneurs, promoting collaboration between micro-businesses and the support and consolidation of the entrepreneurship of community-based enterprises.

    The expansion of the Gipuzkoa Technology Park is being launched in Hondarribia (Zubieta-Urdanibia Area).

    The CITY & the Network