We offer a tailor-made advisory and training service for different projects, entities or institutions that seek a link with the nature of their environment.

TOURISM

Guiding activities

  • Analysis of teams of guides: both individual and group
  • Analysis of products related to guiding: routes, interpretive techniques, use of support material, etc.
  • Analysis of services outside of guiding: transport, catering, accommodation, etc.
  • Elaboration of reports and proposals for improvement

Tourism product development

  • Analysis of the potential of the territory’s resources – both natural and cultural – related to the activity being developed
  • Analysis of the communication of the activities
  • Preparation and monitoring of guiding teams
  • Design of genuine tourist activities that fit with the territory’s potential

GASTRONOMY

Gastrobotany:

Use of wild plant and fungal resources applied to cooking

 

Includes:

  • Analysis of wild edible natural resources -vegetables, algae, fungi and mushrooms- of the project environment for their application in the kitchen: identification of species, analysis of their potential use in different types of cuisine (traditional, modern, signature cuisine, healthy, raw food, etc.)
  • Analysis of wild edible natural resources -vegetables, algae, fungi and mushrooms- of the project environment for their application to liquid gastronomy: traditional drinks, new liqueurs, cocktails, etc.
  • Collaboration in the design of menus, dishes and preparations related to the project
  • Design of tourist activities related to gastronomic projects
  • Design of gardens and spaces that provide ingredients of wild origin

HEALTH

Well-being and health through Nature

 

  • Analysis of edible wild natural resources -vegetables, algae, fungi and mushrooms- of the project environment for their application to healthy cooking: identification of species, analysis of their potential use in different types of solid and liquid cooking
  • Analysis of wild edible natural resources -vegetables, algae, fungi and mushrooms- of the project environment for their application to their traditional and current medicinal use
  • Collaboration in the design of health-related products:
  • Design of tourist activities related to health projects
  • Design of spaces and gardens that provide ingredients of wild origin for use in the field of health