projects

SATISFYING NEEDS, EXCEEDING EXPECTATIONS

SEA URCHIN FESTIVAL
International food fest gathering research and development projects, science and gastronomy. Study of ecology, identification of stocks, exploitation and transfer of scientific knowledge about sea urchins for fishing communities and organisations.

LEGADO
Research and local value creation of food culture and cooking heritage of Madeira Island, Portugal.

TO THE TABLE WITH SCHIST VILLAGES
Project that celebrates the spirit of 27 Schist Villages distributed throughout the Centro Region, Portugal. A territory of enormous beauty that offers unique experiences on each village by its secrets and the most authentic flavors of regional gastronomy. Food seasonal weeks, hands-on cooking demonstrations and other food culture and heritage impact projects are developed with local people, knowledge and flavours.

SEA BUTCHERY
Impact project for innovation and sustainability of seafood products. From researchers, fishermen and cooks to the global food industry.

CERRADO NO PRATO
Cerrado no Prato is a collaborative project located in the heart of Brazil, in the Cerrado biome that calls for help. A collective of researchers, consultants and chefs from Brasília, Barreiras, São Paulo, Goiânia and other cities in the country and even abroad, such as Lisbon, who understand gastronomy and tourism as vectors to promote the sustainable use of the Cerrado’s socio-biodiversity and, at the same time, contribute to the biological and cultural valorization of the second largest Brazilian biome.

LUSÓFONA UNIVERSITY
Build and implement new educational programs, post graduations and hands-on demonstrations fostering innovation to the Lusófona University tourism department. Advanced Cooking, Gastronomy Tourism, and other food, hospitality and tourism advanced courses, programs and master classes.

OURIÇARIA
The first sea urchin food pop-up totally focused to pay tribute to the Portuguese Caviar and to make it known to the public. A sustainable itinerary project that promotes the social, economic and touristic development of the sea sector and its food value chain.

CEPHS AND CHEFS
The project aims to develop innovation, new markets and products based on cephalopods (squid, octopus, cuttlefish), increasing the profitability of the value chain, and helping to make fishers more competitive in the Atlantic Area.

ACEPIPE
Pop-up restaurants, events and street food cooked with local culture, food heritage and seasonal products.

OURICEIRA MAR
Study of ecology, identification of stocks, exploitation and transfer of scientific knowledge about sea urchins for fishing communities and public/private organizations.

ALGAPLUS
Production of seaweed and seaweed based products in controlled environment and with organic certification. Sustainable production under the Integrated Multi-Trophic Aquaculture (IMTA) concept. Set of brands launched to boost the seaweed market: ALGA+ (bulk seaweed), Tok de Mar (food products) and SeaOriginals (well-being products).

GO FOODIES
Food travel that privilege authenticity above all. Real gastronomic trips that contact and promote immersion with local culture and people to the universe of knowledge and flavors.

AQUAZOR
Aquaculture production of fish and shellfish in the Azores, Portugal, an aquaculture and marine biotechnologies project interconnected with the various industries and allied to the new technologies.

ENDÒGENOS
Food gatherings about forgotten and less valued local products for cooks, producers, food industry players, media and governamental organizations.

KNOWLEDGE-BASED FOODS
Trade, import and export of fruits, vegetables, seafood and other food products. Sales operations for horeca, retail, wholesale and other specialised channels such as fine dinning and gourmet.

AND OTHERS
Information about other NNC business and projects upon request.