Ebullición crosses borders and brings sustainable catering to the ALIMENTERRE Festival

New narratives

Community kitchens, restaurants that care for their teams, and projects that recover traditional flavors or bring artisanal fishing closer to the public. These are some of the experiences featured in Ebullición, the documentary promoted by ENZIMA, an initiative of the Daniel and Nina Carasso Foundation, which has been selected for the 20th edition of the ALIMENTERRE Festival. The event takes place in France from October 15 to November 30, 2026.

In Ebullición, sustainability has many recipes. This is demonstrated by Basajaun, La Ojinegra, and Kofradia, three of the featured projects, alongside Rambal, Lera, El Tintero, and Gatblau. Produced by Catorce Comunicación and directed by Jaime Dezcallar and Diego García-Vega, the 63-minute documentary shows that change also involves making businesses viable, caring for working conditions, and strengthening local economies. Because what we eat matters, but so does how it is produced, who cooks it, and under what conditions.

Following its world premiere at the Gijón International Film Festival in 2025, Ebullición arrives in France with a perspective rarely seen at ALIMENTERRE: that of those who prepare and serve our food. The selection committee highlights the diversity of the initiatives and their ability to connect gastronomy, local products, agroecology, and territory. A perspective that invites reflection on the role of the catering industry in the way we feed ourselves.

The film shares the lineup with nine other documentaries addressing challenges such as the role of women in agriculture, access to land, sustainable fishing, the impact of pesticides, cocoa production, or food sovereignty. Among the selected titles are Femmes des Terres, Pilleurs de terre, Reclaiming Cocoa and Au nom de la mer, vers une pêche durable?.

Ebullición was born to show that the transition toward more sustainable catering is already happening. Its selection for ALIMENTERRE allows us to share these lessons outside Spain and broaden a conversation that must necessarily be collective.

Andrea González de Vega

Project Manager ENZYME

And the film will not stay on the screen. The ALIMENTERRE program includes more than 50 sessions and activities linked to Ebullición, mainly in France. Planned events include cine-debates on sustainable catering, meetings on institutional catering, educational activities, cooking workshops, and tastings. An opportunity for the experiences of its protagonists to reach new audiences and spark debates, questions, and, who knows, new ideas.

Because if Ebullición shows anything, it is that changing the catering industry does not require a perfect recipe. Sometimes it is enough to start by asking different questions. And sharing the answers.