{"id":2627,"date":"2022-12-31T21:21:20","date_gmt":"2022-12-31T20:21:20","guid":{"rendered":"https:\/\/naturalwalks.com\/consultancy\/"},"modified":"2023-02-03T21:19:00","modified_gmt":"2023-02-03T20:19:00","slug":"consultancy","status":"publish","type":"page","link":"https:\/\/naturalwalks.com\/en\/consultancy\/","title":{"rendered":"Consultancy"},"content":{"rendered":"

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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.<\/h3>\n

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TOURISM<\/strong><\/strong><\/h1>\n

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Guiding activities<\/strong><\/h3>\n

<\/strong><\/h3>\n
    \n
  • Analysis of teams of guides: both individual and group<\/li>\n
  • Analysis of products related to guiding: routes, interpretive techniques, use of support material, etc.<\/li>\n
  • Analysis of services outside of guiding: transport, catering, accommodation, etc.<\/li>\n
  • Elaboration of reports and proposals for improvement<\/li>\n<\/ul>\n

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    Tourism product development<\/strong><\/h3>\n

    <\/strong><\/p>\n

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

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      GASTRONOMY<\/strong><\/strong><\/h1>\n

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      Gastrobotany: <\/strong><\/h3>\n

      Use of wild plant and fungal resources applied to cooking<\/strong><\/h3>\n

       <\/p>\n

      <\/strong><\/p>\n

      Includes: <\/strong><\/p>\n

      <\/strong><\/p>\n

        \n
      • 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.)<\/li>\n
      • 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.<\/li>\n
      • Collaboration in the design of menus, dishes and preparations related to the project<\/li>\n
      • Design of tourist activities related to gastronomic projects<\/li>\n
      • Design of gardens and spaces that provide ingredients of wild origin<\/li>\n<\/ul>\n

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        HEALTH<\/strong><\/strong><\/h1>\n

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        Well-being and health through Nature<\/strong><\/strong><\/h3>\n

         <\/p>\n

          \n
        • 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<\/li>\n
        • 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<\/li>\n
        • Collaboration in the design of health-related products:<\/li>\n
        • Design of tourist activities related to health projects<\/li>\n
        • Design of spaces and gardens that provide ingredients of wild origin for use in the field of health<\/li>\n<\/ul>\n

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