Gastrofest 2025 turned Bogota and Cundinamarca into a long table where local flavor and sustainability shared the spotlight. For 16 days in October, 200 restaurants and food businesses showed that eating well and caring for the territory could go perfectly together.
The festival, led by the Bogota Chamber of Commerce with support from the Colombian Chefs Association and CityHuertas, also gave many small businesses a chance to grow, learn, and connect with new customers who were curious about responsible gastronomy.
Gastrofest 2025, a festival built around sustainable gastronomy
Gastrofest 2025 was organized by the Bogota Chamber of Commerce, together with the Colombian Chefs Association and CityHuertas, and it had sustainable gastronomy as its main theme.
The festival took place between Oct. 4 and 19, 2025, across Bogota and several municipalities of Cundinamarca, offering menus and activities that highlighted local ingredients and environmentally conscious practices.
The event built on previous editions but added a stronger focus on sustainability, inviting chefs and businesses to think about where food came from, how it was produced, and how it affected communities and ecosystems.
200 selected businesses and what they gained
In June 2025, the organizers announced the 200 establishments chosen from more than 300 applicants to be part of the fourth edition of Gastrofest. That selection included a wide mix of formats and culinary styles.
They also appeared in the official Gastrofest 2025 directory and joined visibility campaigns, contests, and media coverage that placed their names in front of thousands of potential diners.
For many of them, Gastrofest became much more than a seasonal campaign; it was a learning space and a door to new alliances with suppliers, tourism actors, and other entrepreneurs in the sector.
The Sustainable Gastronomy Pact and what it meant
During the launch activities, organizers introduced the Sustainable Gastronomy Pact, a decalogue that invited chefs and businesses to formalize their commitment to more responsible food practices.
Chefs such as Nelson Calderon described sustainable gastronomy as using products “from the field to the table” in their highest expression, taking advantage of each ingredient and minimizing waste at every step.
The pact translated those ideas into simple principles, such as preferring local and seasonal products, supporting small producers, reducing single‑use plastics, and designing menus that value the whole ingredient, not just its most commercial part.
Amazonian flavors, green services, and gastro‑tourism routes
The launch event for Gastrofest 2025 offered a first taste of the diversity that later appeared across the festival. Guests enjoyed products such as buffalo‑milk mozzarella from Dibufala and jams, sauces, and dressings made with Amazonian fruits.
Services connected to sustainability also had space during the event. New Ecology, for example, presented its work supporting farmers through bee pollination, improving harvests and fruit flavor while raising awareness about pollinator protection.
During the October days, Gastrofest activated “territories of flavor” in multiple neighborhoods and municipalities, with routes that invited people to move between different establishments and discover local cuisine as part of a broader tourist experience.
Impact on Bogota, Cundinamarca, and the local ecosystem
Gastrofest 2025 helped strengthen the gastronomic ecosystem of Bogota and Cundinamarca by combining training, promotion, and a narrative centered on sustainability and local pride.
Restaurants and food businesses gained more visibility, but they also deepened conversations about responsible sourcing, waste reduction, and fairer relationships with producers, which are key issues for the sector’s future.
For the Chamber of Commerce, the festival became a long‑term bet to support agrifood and gastronomic value chains, connecting them with tourism, culture, and regional development strategies.
For diners, Gastrofest 2025 left a simple lesson, choosing where to eat can support local jobs, celebrate regional products, and push the food industry toward more sustainable and creative practices.
A festival that seasoned the future
By the time Gastrofest 2025 ended, Bogota and Cundinamarca had already tasted how powerful a festival can be when it mixes flavor, business support, and environmental awareness in the same recipe.
The 200 participating establishments, the Sustainable Gastronomy Pact, and the focus on local ingredients showed that good food and responsible choices can walk together. For many, the question now is not if there will be another Gastrofest, but how far it can go.