More Chocolate, Less Waste: Our Story with Banco de Alimentos Quito (BAQ)
We live in a megadiverse country, surrounded by fertile land that provides us with an abundance of all kinds of fruits and vegetables. We have so many products at our disposal that wasting them has become a habit. In sad contrast, our beautiful country has the second highest rate of chronic child malnutrition in the region. We, who know that we will have food on our table tomorrow, must act in favor of those whose daily concern is access to their next meal.
We can all contribute with small actions, we can become aware of how much we waste, we can plan our shopping with the help of a weekly menu, we can serve correct portions so that we do not throw away daily what is left on the plate. In addition, we can ask ourselves, what would I want them to do for me if I were the one who is hungry every day.
For three years, República del Cacao and the Food Bank of Quito have been working as partners to save food and offer together not only the joy associated with eating delicious chocolate, but also training and motivation to start micro-enterprises. This alliance has allowed us to strengthen actions to be able to say to more than 90,000 Quiteños, "we are here and we are doing everything we can so that at least today, you have a plate of food".
- By Alicia Guevara, Founder BAQ
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.