BBK Kuna asks, the Basque Country responds: this is how we envisage the food of the future
At BBK Kuna, we believe that food is key to a sustainable future in Bizkaia. That is why we set up “Inhabitants of the Future” to carry out a survey on “The Future of Cooking” in the Basque Autonomous Community.
What do we think the food of tomorrow will be like? The results revealed our habits, preferences and concerns: from a passion for cooking to the search for locally produced products and the fight against waste.
This snapshot is the start of projects in 2025 to inspire Basques to create a tastier, healthier, more sustainable future in terms of food.
Are you ready to find out the keys to the cuisine of the future in the Basque Country? Let’s go!
A snapshot of Basque cuisine: what does the BBK Kuna survey reveal about the future of cooking?
BBK Kuna’s “The Future of Cooking” survey gives us an in-depth insight into the relationship between the Basques and food. Looking beyond passing trends, the study reveals deep-rooted values and a growing awareness of the importance of what we eat.
Cooking matters, and it matters a lot: the desire to cook more
One of the most striking findings is the value that the Basque population, regardless of age, gives to the act of cooking. A noteworthy 60.1% stated that they would like to cook more often than they currently do. This reflects a recognition of the cultural, social and nutritional value of home cooking. There is a latent desire to regain control over the ingredients, flavours and processes involved in preparing our food.
Time is money: the main obstacle to cooking
If there is a general desire to cook more, then why don’t we do it? The answer is clear: lack of time. This has emerged as the main obstacle to cooking, particularly among younger people, who are often caught between demanding work hours, studying and other responsibilities.
This highlights the need to find creative solutions to make it possible to balance modern life with home cooking, whether it be through simple, quick recipes, organising cooking tasks efficiently or making the most of new technologies.
Young people vs. tradition: who are the masters of the ‘marmitako’?
The survey also revealed an interesting generation gap as far as mastering traditional recipes is concerned. Although the majority of Basques of all ages feel able to prepare a wide variety of dishes, the younger ones have greater difficulty with some of the most typical dishes of Basque cuisine, such as ‘marmitako’ (tuna and potato stew) or baby squid in its own ink.
It underlines the importance of passing on the culinary legacy from generation to generation, whether it be through workshops, cookery courses or reviving family recipes.
From the supermarket to the table: consumer habits and confidence in local produce
The survey not only looked at our preferences in the kitchen, but also at our habits when buying and consuming food. The results revealed an interesting combination of strategies for making savings, a concern for quality and a growing interest in local products.
Smart discounts: buying close to the expiry date
In the current economy, 6 out of 10 Basques buy products that are discounted because they are close to their expiry date. As well as being a way of saving money, this practice helps to reduce food waste, which is a growing global problem.
The value of ‘baserritarras’ (farmers): confidence in local producers
Despite the rise of supermarkets and superstores, the survey also found that dealing directly with local producers is still an important value for many Basques.
More than half of the population has a trusted seller of meat, fish and fruit. This underlines the importance of supporting the primary sector and promoting a closer, more transparent, more sustainable consumption model.
Sowing seeds for the future: desire for urban allotments and healthier food
The survey also looked at our aspirations and desires regarding the food of the future. The results revealed a strong desire for food that is more connected to nature, healthier and more sustainable.
Urban allotments: a shared dream in the Basque Country
Interest in urban allotments has grown exponentially in recent years. The survey confirmed this widespread interest, with 77.9% being in favour, reflecting a desire to reconnect with the land and access fresh food.
Changing habits: less precooked food, more homemade cooking
Basque people’s concern for their health and well-being is also reflected in changes in their eating habits.
The majority stated that they have reduced their consumption of ready-made food (73.6%) and increased the frequency with which they cook at home (76.6%), showing an increased awareness of ultra-processed food.
How do we imagine the food of tomorrow? The hopes of Basque society
The survey also gave us an insight into the hopes and dreams of the Basques in relation to the food of the future. What are our priorities? What changes would we like to see on our plates and in our food systems?
Cooking at home, the desire of most people
The most frequent answer was loud and clear: more cooking at home (89,0%).
Home cooking is still a fundamental value for Basques, a space for getting together, creativity and passing on knowledge.
The return of the neighbourhood shop: local butchers and fishmongers
Another recurring wish was for local butchers and fishmongers to reopen their shops (78.8%). It is a reflection of a nostalgia for the personalised service, the quality of fresh products and the social environment that characterised these traditional establishments.
Local produce in school canteens: a commitment to the future
Lastly, a large proportion of the public would like to see local produce in school canteens (76.6%).
It denotes a growing concern for the health of our children and for the need to encourage more sustainable and environmentally friendly food from an early age.
Food awareness: are we well-informed and ready for the future?
Beyond our habits and preferences, the survey also explored the degree of knowledge and awareness that Basques have about different aspects related to food. Do we feel well-informed about the impact of food on our health? Do we know where the food we eat comes from? Are we aware of the effects that our food has on the environment?
Knowledge about health and food: a good starting point
66.9% of those surveyed felt that they were well-informed about the impact of food on health.
Source and environmental impact: still a long way to go
However, there was less knowledge about where food comes from (56.7%) and its environmental impact (51.0%), which underlines the need for further awareness-raising and education.
BBK Kuna and “Inhabitants of the Future”: driving the cuisine of the future in Bizkaia
The results of the “Future of Cooking” survey are the starting point for a number of projects that “Inhabitants of the Future” will carry out during 2025.
BBK Kuna would like to invite all citizens to join this initiative and take part in building a tastier, healthier and more sustainable future in terms of food for Bizkaia.
These projects are aimed at:
- Encouraging the passing on of culinary knowledge between generations: intergenerational cooking workshops, revival of traditional recipes, etc.
- Encouraging the consumption of local and seasonal products: support for the primary sector, awareness-raising campaigns, producers’ markets, etc.
- Providing access to healthy, sustainable food: urban allotments, school canteens with local produce, etc.
- Reducing food waste: better food usage workshops, awareness-raising campaigns, etc.
At BBK Kuna, we believe that the future of food should be shaped by all of us. We invite you to be part of the change!