Eroski and BCC Recognize Graduates Driving Gastronomic Projects Focused on Local Products, Sustainability, Innovation, and Health
EROSKI and the Basque Culinary Center (BCC) have honored three projects led by graduates who are transforming how we understand food and gastronomy. These entrepreneurial initiatives focus on sustainability, local products, and innovation. The recipients of the “EROSKI-BCC Onenak 2024” Awards, announced today at the Basque Culinary Center in Donostia-San Sebastián, include chefs Axel Smyth and Claudia Merchán (Simpar restaurant), Juan Carlos Caro and Eva Hernández (Zelai Txiki restaurant), and José María Martín Miguélez (Chacino).
This recognition highlights shared values between EROSKI and BCC: fostering healthy eating centered on local, sustainable products that enrich the community and support environmental and local sustainability. It also underlines their joint effort to empower graduates as change-makers in the fields of food and gastronomy.
Selection Process
A committee of BCC experts evaluated candidates from the undergraduate, master’s, and professional programs. The chosen projects were assessed for their focus on sustainability, local products, and health, with an integrated gastronomic vision.
The Honorees
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Axel Smyth and Claudia Merchán (Simpar, Santiago de Compostela): Known for their technical expertise and dedication to Galician local products, their cuisine combines tradition with modernity. Their dishes emphasize the authenticity and creativity of Galician ingredients.
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Juan Carlos Caro and Eva Hernández (Zelai Txiki, Donostia-San Sebastián): Their sustainable practices include using wood-fired ovens, renewable energy pellets, and composting organic waste, reducing their carbon footprint. Their eco-conscious efforts earned them a Michelin Green Star, recognizing their environmental responsibility alongside their flavorful, technical dishes.
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José María Martín Miguélez (Chacino, Cáceres): Innovatively bringing the concept of terroir from traditional cured meats to plant-based gastronomy, he replicates the unique flavors of traditional sausages in sustainable, plant-based alternatives. Recognized for his innovative approach, José María was also included in BCC's 100 Young Talents list in May 2024.
During the event, the awardees showcased their projects and designed a culinary experience for attendees.
The Ceremony
The “EROSKI-BCC Onenak 2024” awards gathered over 100 key figures from the agri-food value chain, including producers, distributors, and food processing industry representatives. Institutional representatives, media, sectoral associations, and social organizations were also present.
Joxe Mari Aizega, Director of BCC, remarked:
"This fourth edition of the EROSKI-BCC Onenak awards strengthens our commitment to promoting local products, sustainability, health, and innovation. Recognizing and supporting the entrepreneurial projects of our graduates is a great honor for us, especially in collaboration with EROSKI, a key partner of the Basque Culinary Center for over 14 years."
Rosa Carabel, CEO of EROSKI, added:
"These awards reaffirm our joint commitment with BCC to sustainable, locally-focused gastronomy that values innovation. Collaboration across the food chain is vital to address challenges in sustainability and competitiveness. We are proud to work with BCC and support transformative initiatives like today’s recognized projects, which demonstrate how innovation, local ingredients, and environmental respect can create a positive societal impact."
About EROSKI
EROSKI is Spain’s leading cooperative distribution group and a market leader in the northern regions, from Galicia to the Balearic Islands, holding a 12.8% market share. It operates 1,533 establishments, including supermarkets, hypermarkets, cash-and-carry stores, and online supermarkets, along with gas stations and non-food businesses. With over 6.4 million customer members and 27,400 cooperative and employee members (including nearly 9,000 owner-members), EROSKI has been a patron of the Basque Culinary Center since its inception 13 years ago.