New Partnership between Banco de Alimentos Quito and República Del Cacao
One third of all food produced in the world is wasted, while 821 million people suffer from hunger in the world. This absurd waste also occurs in the city of Quito, where more than 100 tons per day of food totally fit for human consumption is thrown away. As part of the solution to this social problem, the Quito Food Bank (BAQ) was created. Its objective is to prevent food waste, generating concrete actions to combat hunger in the city. This organization collects and selects food received in donation, which is in optimal conditions and distributes it monthly to more than 10,000 people.
Framed in the opportunity to contribute with an inclusive and responsible food; República del Cacao has created an alliance with Banco de Alimentos Quito, for the development of social entrepreneurship through gastronomy. The project will be based on the donation of chocolate that will be used for the empowerment of beneficiaries of the Food Bank through workshops taught by Chefs allied with República del Cacao.
At República del Cacao we believe in participating in projects and alliances with various actors in the cocoa and chocolate chain to promote the country's agro-industrial, inclusive, differentiated and competitive development. We are convinced that the participation of these organizations will allow us to expand our attention to the most vulnerable populations and develop transcendental impact opportunities.
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.