Projects for the network

LOCALLY

1.- Master Plan for Urban Agriculture in Hondarriba ‘PDAUH’

The presence of agricultural production in the urban fabric of the city has been constant since its foundation. It is an essential part of its landscape, of its “foodscape”. In recent years there have been ongoing private initiatives for organic production and consumption as well as various government support programmes. The PDAUH under the coordination of the city council and HAZI also incorporates existing farmers, merchant associations and restaurateurs, and the development agency of the region: Bidasoa Activa; with the aim of supporting the younger generation, unemployed citizens and the more vulnerable.

The objective is to organise, integrate and model the whole experience of urban agriculture in the city. To provide an economic development tool for citizens and to consolidate and further advance the traditional urban-rural balance in terms of sustainability. Seeking also to offer an experience to share with other cities of the network.

The actions under consideration are:

  • A permanent framework for community strengthening, citizen participation and socialization through workshops.
  • Assessment and diagnosis using the methodology of the Millennium Ecosystem Assessment programme for the identification, inventory, description and characterization of the spaces.
  • Consensus of objectives and design of the framework based thereon.
  • Operational dimension: operation programmes and management.
  • Design and implementation of the platform and programme of public-private financing.
  • Design and implementation of a training programme.
  • Marketing strategies: signage, tours, visits, brand marketing… “Cultivated in the city of Hondarribia.”

In the medium term the PDAUH will be an example of urban, environmental and economic management and provide an effective and attractive route towards other new initiatives.

2.- Programme of training schoolkids and the youth in the network of gastronomic societies and the creation of traditional recipes with local products with their nutritional values and heritage. Inventory of the intangible heritage of the Basque gastronomic culture

With the support of the city council, the HAZI & Arma Plaza foundations, the network of schools, and the 17 gastronomic societies of the city; an outreach programme is being designed of Basque gastronomic heritage for new generations of the city and visitors. These spaces are part of a unique dining experience that cannot be found outside the Basque Country.

This initiative will be coordinated by one of the most active gastronomic societies in the cultural world of the city, the ‘Klink‘ society. It has the patronage of one of the city’s great gastronomic creators, the cook, David de Jorge, along with the chef with the most Michelin stars in Spain, Martín Berasategui.      

The scope will have a major impact from the start on all citizens as well as in the metropolitan area of the city from San Sebastian to Bayonne. Also incorporated in the medium term will be the gastronomic societies of the Basque Eurocity and in a second phase, those in the entire Basque Country. The idea is to standardize the Basque gastronomic culture in order to transmit, disseminate and better understand how to conserve it. As with, for example, the Mediterranean diet.

3.- Food Design Project

Collaboration between gastronomic agents and design creatives to drive and boost the use of quality marks of farmer’s, livestock and fishery products. An inventory and characterization of all producers will be made by visiting their facilities and collating their prospects, supporting new entrepreneurs and promoting various forms of local production, consumption and shopping.

It will work on the design of a catalogue of all producers, identifying their product, characteristics, origin, etc.

This collaboration will create new food products promoting the creative industries in the city.

An annual calendar of activities to taste and promote products in fairs will be developed. And we will work in the market presenting a range of quality-focused products, with a contemporary look and asserting the values and identity of Hondarribia.

At the same time the ‘On Egin‘ project will be extended to all Hondarribian accommodations in order to circulate and promote the agricultural produce of the city by associating them with other values such as the rural and natural environment and the primary sector.

INTERNATIONALLY

1.- Hondarribia Heritage Forum

Every March, Hondarribia will invite a UCCN city of gastronomy as “culinary city” of the forum. There will be an institutional representative to participate in the scientific programme of public lectures and workshops with the rest of the representatives of universities and cities. Three chefs from the culinary city will develop a programme of brainstorming sessions with the chefs of Hondarribia, and in parallel, a schedule of dinners, product demonstrations and tastings open to the public. Experiences will be cooked by “several hands”, by both the visiting cooks and those from the city. There have already been two such experiences, in 2014 with Popayan and in 2015 with Tsuruoka. During the month of June 2015 we had the visit of the city of Florianopolis to begin work on their participation in March 2016 as “culinary city” of the IV Forum.

In September 2014, Hondarribia organized the first Popayan + Hondarribia Pintxo – miniature cuisine contest, in collaboration with the Food Corporation of Popayan during the Gastronomic Congress of the city. Participants are students of cooking schools in the Department of Cauca. The winner is invited each year to the next Forum where he or she is the protagonist of the culinary programme along with the professional chefs. The second edition will be held this September 2015, as part of a permanent programme of collaboration.

The Forum was created with the idea of addressing the various expressions of cultural heritage of the city with the aim of promoting concrete projects in colaboration with other cities. In this year’s Forum 2015, Bilbao (UCCN design) and Granada (UCCN literature) also participated.

The Forum programme is open to the public and features events especially designed for students of the city’s schools, as well as students of the University of the Basque Country, the Basque Culinary Center and cooking schools in the Basque Country.

The forum aims to become an annual “think tank” offered from Hondarribia to the UCCN to devise cooperation projects between member cities of the Network and others that are non-members, by encouraging all agents in the city to be more active and become protagonists within the UCCN.

2.- Meeting of UCCN Cooking Schools, Pintxos and miniature cuisine

The HAZI Foundation organizes an annual Championship between 6 Pintxos Cookery Schools in the Basque Country. In 2016, during the month of February, this event will be held in Hondarribia in collaboration with: the city council, the Arma Plaza Foundation and the Associations of Merchants and Restaurateurs in town.

From 2016, this event will have a broader format of “Meeting” within which the UCCN Championship of Pintxos will be held. For a week, Hondarribia will bring together a cookery school from each of the UCCN Gastronomy member cities with cooking schools from the Basque Country.

Each student representing each school will work in one of the traditional pintxo bars in the ‘La Marina’ neighbourhood with the local team from the bar. Hondarribia will, for a few days, make the traditional ceremony of “eating pintxos” while bar hopping a common experience of the Network cities led by the new generation.

A programme of visits, technical exchanges and professional workshops will be held during the mornings in order to create collaboration projects between schools in the Network; projects that will have concrete results over the next 12 months.

We believe that in the short term this initiative will create a strong network of joint projects between the UCCN cookery schools. It is our goal that this model takes place in Popayan, in September, and Hondarribia, in February; and can also spread to other cities in the network by completing an annual calendar of meetings of schools and students of gastronomy and promoting North-South support between the cities of the Network.

Similarly, Efforts will be made to integrate the cuisine of the immigrant population in Hondarribia, in particular the fisheries sector, with a high employment rate of Senegalese workers. With workshops and cooking demonstrations in parallel.

3.- Forum of Creative Agents of the Network in collaboration with the Basque Culinary Center (BCC) within the Culinary Action Programme

It aims to provide to the Network a platform to promote entrepreneurship and the creation of new opportunities in the gastronomic sector between culinary agents of the cities of the Network.

Annually, in a meeting place, experiences will be shared in the agri-food and gastronomy sector in the form of lectures and workshops.

This program, in operation since 2014, will serve as a point of reflection to all entrepreneurs in gastronomic terms of the Network in the framework of creativity of the city of Hondarribia.

The CITY & the Network

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