Manq´a Cooking Schools, “changing the world through food”

With Melting Pot Bolivia, CAF's Social Innovation Initiative joins in the construction of a model that uses gastronomy as in innovating pole for tourism, local economic development, and social and labor inclusion in the community of El Alto. 

In the Manq´a Cooking School, young Aymaras between 13 and 15 years old are trained in native cuisine by experts from the Gustu Restaurant and by renowned Chef Claus Meyer, co-founder of the famous Danish Restaurant Noma, with the objective of positioning local Bolivian cuisine at an international level. 

The model connects several links form the value chain, including small producers, sustainable agricultural practices, nutrition, and food safety, which directly benefits both the families of the students as well as the inhabitants of this populous city neighboring La Paz.  

To date, three schools have opened:  Santa Isabel, 1ro de mayo, Santa Rosa, and coming soon, a fourth one will open, Franz Tamayo, where training will be provided for 740 young students. At the same time, three community dinners are promoted, where students practice their learning, providing a healthy diet with high standards of quality at affordable prices for the community. The project's sustainability is strengthened also as the income generated is reinvested for the good functioning of the gastronomic training centers. 

At the same time, the integration of the small producers of the Bolivian highlands to this initiative is a strategic component in terms of guaranteeing a fresh supply of the raw materials that are used in the schools and dinners, while at the same time improving the production capacity and incomes of the farming families. 

For the near future, a positive impact is expected in the health and eating habits of the neighboring population, by facilitating access to nutritional foods and clean production, and stimulating the demand for organic products. In summary, it is expected that the activities of the schools will generate a virtuous and friendly circle with the environment, specialized labor, productive employment, financial education, strengthening of the cultural identity, and development of gastronomic tourism in a territory that is increasingly demanding greater services.