Understanding and improving individual and collective health through prevention and care.
Because health education sows the seeds of lasting well-being.

Spreading the message of healthy, conscious and sustainable food habits.
Educational lectures, nutrition and workshops on fermentation and cooking that transform and nurture educational, social and corporate environments.

For event organizers, institutions, and companies committed to health and education.
I offer initiatives that bring health, knowledge, and improve food quality.

It’s time to focus on what truly matters:
Health, knowledge, and care can go hand in hand — and they can do so with pleasure, flavor, and meaningful content.

Who am I?

I’m Chloé Estandía, a dietitian-nutritionist specialized in digestive health, hormonal balance, and the microbiota.

For over a decade, I have been supporting people seeking to reconnect with their well-being through a conscious, sustainable, and practical approach to nutrition.

I believe in food education as a driving force for individual and collective transformation, and in nutrition with meaning: listening to the body, respecting its rhythms, and grounded in both science and lived experience.

Learn more about my story and this project

ABOUT ME

I trained as a nutritionist at UCAM, with further studies at the universities of Valladolid and Granada. I specialized in microbiota through an advanced master’s program and deepened my knowledge of fermentation though Harvard University. I have also trained in women’s health and vegetarian and vegan nutrition.

Traveling, cooking, and understanding the body have always been my driving forces. I have integrated diverse perspectives on health and nutrition throughout my travels, which fuels my passion to support each person with knowledge, listening, and respect.

ABOUT BACK TO THE ROOTS

Back to the Roots was born in 2011 with a clear goal: Help people reconnect with their bodies, food and environment through education and outreach. I promote a way of eating that not only improves physical and emotional health but also considers the social and environmental impact of each choice.

This project combines private consultations, workshops, and talks to accompany you on this journey with scientific rigor, practical tools, and a close approach. It is not just about what we eat, but how we do it and how every small gesture can transform everything.

ACADEMIC TRAINING

Advanced Training in Dietetics (2009-2011) — IES Manuel Gutiérrez Aragón, Cantabria
Bachelor’s Degree in Human Nutrition and Dietetics (2011-2013) — Universidad San Antonio de Murcia, Murcia
Advances in Nutrition and Diet Therapy (2015) — University of Valladolid
Advances in Pediatric Nutrition (2017) — University of Granada
Nutrition during Menopause (2020) — Campus Asegurador
Food Fermentation and Cooking with Microbes (2022-2023) — Harvard University
Master’s Degree in Human Microbiota (2025) — Regenera University

VIDEO INTERVIEWS

1) What’s behind Back to the Roots (ENG
2) Flora, the first fermentation festival in Cantabria (SPA)

RADIO INTERVIEWS (Spanish)

1) Red Cecosesola I (2024)
2) El Pájaro Observador I — “The Lies We Eat”
3) Red Cecosesola II (2017)
4) El Pájaro Observador II — “The Bitter Side of Sugar”

NEWSPAPER INTERVIEW (Spanish)

El Diario Montañés

I have studied at

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International experience in over 9 countries and 4 languages

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How can I help you?

Educational talks

Designed to inform, inspire, and spark curiosity.
Topics such as fermentation, digestive and hormonal health, microbiota, healthy eating, and rest…
Perfect for cultural centers, educational institutions, festivals, conferences, and events.

What are they like?

I offer dynamic talks based on scientific evidence, tailored to diverse audiences (educational teams, social groups, companies, events).

They inspire and motivate using accessible language. Delivered in Spanish, French, or English.

Cooking and fermentation workshops

Practical, tasty, and educational experiences.
Learn by doing, from the kitchen: probiotics, ferments, healthy and sustainable recipes tailored to the group’s needs. Ideal for social, educational, and cultural centers, as well as team-building activities.

What to expect?

I design and lead interactive, hands-on workshops focused on fermentation and nutrition.

Tailored to diverse audiences and needs (allergens, vegan options), they encourage active participation and make it easy to apply knowledge at home, with time to address questions.

Personalized consultations for corporate wellbeing

Individual or group support for employees to improve digestive health, their relationship with food, and overall wellbeing.

Take care of your team

For companies concerned about the comprehensive health of their employees, I offer individual consultations focused on improving digestive, hormonal, and general health. These sessions identify specific needs, provide personalized recommendations, and design accessible and effective improvement plans. It is a way to support real wellbeing, productivity, and a positive work environment in the long term.

Menu design and analysis for collective dining

From a nutritional, inclusive, and sustainable perspective:
Design or review of menus for schools, collective dining rooms, or social spaces.
Preparation of technical sheets, allergen lists, and nutritional values.
Consulting on ingredients, processes, and educational proposals related to food.

Information

I work with institutions, schools, and companies to design balanced, safe menus tailored to each community’s needs. I create technical sheets with nutritional analysis and allergen control, emphasizing sustainability, local ingredients, and varied options to enhance health and dining experience.

Private cheffing for events and retreats

Fresh, flavorful, and balanced cuisine for experiences focused on health, awareness, and wellbeing.
Personalized seasonal menus, homemade ferments, international recipes, presence and nutritional value. Receive a proposal that makes food an essential part of the event.

Information

I provide chef services specializing in healthy, mindful eating for corporate events, wellness retreats, training sessions, and private celebrations. My approach blends quality ingredients, probiotic techniques, and international flavors to create memorable dining experiences that nourish body and mind.

Fermented foods

Living ferments, handmade with care and intention

Just one spoonful a day can transform your digestive health. Natural ferments like kimchi are rich in probiotics, enzymes, and bioactive compounds that strengthen your microbiota, improve digestion, modulate inflammation, and support your immune system.

But not all kimchis are the same.

I make mine by hand, in small batches in Cantabria, with care, time, and high-quality vegetables. Whenever the land allows, I use local and seasonal ingredients, so that each jar reflects the best of the environment we inhabit and care for.

You can find them here:

📍Where to find them?

· El Colmado– C. Camilo Alonso Vega, 26, 39007 Santander, Cantabria

· Ecológicos Cantabria > 685-837-578 (Borja)

· La Jarradilla. Lugar Barrio La Barcenilla, 246, 39649 Tezanos, Cantabria

Why choose me?

With over ten years of experience helping organizations integrate healthy, mindful, and sustainable eating grounded in scientific rigor and a human-centered approach, I deliver tailored, practical solutions that meet your team’s real needs and create lasting impact.

My holistic approach combines nutrition, fermentation, education, and wellbeing to support both physical and emotional health. My workshops and talks are dynamic and interactive, fostering collaboration and driving action.

I work with a strong ethical and sustainable commitment aligned with your organization’s values of public health, environmental respect, and social responsibility. I provide clear, approachable communication and continuous support to ensure a transparent and rewarding process.