Fuerteventura’s Business Landscape: Embracing Sustainability for Competitive Edge
Innovative startups on the island are leveraging eco-conscious principles to drive growth and attract investment.
Fuerteventura, known for its stunning landscapes and vibrant culture, is quietly evolving into a haven for sustainable businesses. Entrepreneurs are recognizing the growing demand for eco-friendly products and services, creating an environment ripe for innovation. From renewable energy solutions to sustainable tourism initiatives, these ventures are not only addressing environmental concerns but also fostering economic resilience in the archipelago.
One standout example is the emergence of green tech startups focusing on solar energy efficiency. By harnessing the island’s abundant sunlight, these companies are not only reducing reliance on conventional energy sources but also contributing to job creation and economic growth. The commitment to sustainability resonates with both locals and tourists, enhancing Fuerteventura’s appeal as a green destination. This conscious shift toward eco-entrepreneurship is positioning the island as a leader in responsible business practices.
Moreover, local government support through grants and incentives is amplifying this transformation. As policies increasingly align with sustainable practices, businesses that prioritize environmental responsibility are reaping the rewards. Investors are paying close attention, recognizing that ventures focused on sustainability are likely to achieve long-term success. Fuerteventura’s business ecosystem is, therefore, not only adapting to global trends but also setting a benchmark for other regions to follow.
Source: Gobierno de Canarias
Sancocho from Grandma Lupe-La despensa Talking about Good Friday in our land leads us to an unmistakable aroma in the kitchen, those that return as if time had not passed and I am undoubtedly referring to sancocho, that humble and profound dish that for generations has brought families together around the table. Today I bring you the recipe of my grandmother Lupe, who, like almost all Canarian grandmothers, enjoys this day because it is not only a reminder of our gastronomic culture, it is also a gift for our elders who lovingly prepare one of the most popular dishes in our recipe book for their family. In my grandmother’s kitchen and in that of many others, salted fish, generally grouper, is the protagonist. It is soaked the day before, changing the water patiently, like someone taking care of something valuable. On a day like today the fish is slowly parboiled, accompanied by potatoes and sweet potatoes, while the mojo is worked in a mortar, with oil, garlic, cumin and paprika. That sound, that of the mortar hitting, was almost a ritual, music that announces that the food is almost ready. We cannot forget the gofio pellet, for which we will give the recipe later. In every bite there is more than just flavor: there is history. That of our grandmothers, that of our islands, that of a way of understanding cooking as an act of affection. And so, every Holy Week, the sancocho returns to the table, reminding us of where we come from and, above all, who we want to continue sharing it with. Recipe for Canarian sancocho (my grandmother Lupe’s style) Ingredients (for 4 people): 500–700 g of salted fish (cherne, corvina or similar) 4 large potatoes 2 medium sweet potatoes Water to cover ingredients. For the mojo: 3 cloves of garlic 1 teaspoon of cumin 1 teaspoon of paprika Extra Virgin olive oil A splash of vinegar Salt (carefully, for the fish) For the pella de gofio: 300 g of gofio 75 ml of olive oil 60 grams of sugar 150 grams of fresh cheese cut into squares • 150 milliliters of water Preparation: Desalt the fish: Soak the fish from the day before, changing the water 2 or 3 times. Parboil the ingredients: In a pot with water, first boil the potatoes and peeled sweet potatoes. When they are almost tender, add the fish and cook for about 10–15 minutes. Just like that, we already have the sancocho ready. Prepare the mojo: In a mortar, crush the garlic with the cumin and salt. Add the paprika, oil and vinegar, mixing until you obtain a smooth sauce. Make the gofio pellet: Knead the gofio with water until it has a homogeneous texture and is rather dry. Then add the oil little by little, in addition to the rest of the ingredients in this order, sugar and cheese. Knead all the ingredients until you achieve the desired texture. Serve:Place the fish with the potatoes and sweet potatoes on a platter and serve with the mojo and gofio sauce.
Originally reported by radiosintonia.com, rewritten by the Fuerteventura Times AI Editorial Desk.
