Celebrating our commitment to inclusion
At República del Cacao, we believe in the power of community to make a positive impact. Through our sustainability pillar, Community with Purpose, we work every day to promote diversity and inclusion, building together a more equitable future.
As part of this commitment, since 2024, we have joined FUDELA, an Ecuadorian NGO that supports people in human mobility, strengthening their development through our Comida Buena program. This project promotes the growth of gastronomic ventures with social impact, providing tools and opportunities for those seeking a new start.
To make this possible, together with our community of Chef allies, we organized workshops for migrant and refugee entrepreneurs, where we shared new chocolate recipes. Beyond the preparations, these spaces allowed them to acquire knowledge and techniques in pastry and chocolate to innovate and strengthen their businesses.
Thanks to the work we have done, which will continue to be strengthened in 2025, UNHCR, the UN Refugee Agency, recognized us with the Inclusive Company Seal. This distinction recognizes organizations that are committed to the inclusion of refugees and displaced persons in the workplace, creating opportunities that favor their professional development. The Inclusive Company Seal aims to promote an inclusive culture in the private sector, highlighting refugees as key stakeholders who bring value to companies and contribute to the growth of the communities that host them.
At República del Cacao, we believe that inclusion transforms realities. Therefore, we want to inspire more companies to join this path and build together a more equitable society for all.
Together we change the world one cocoa bean at a time!
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.