Showcooking of resourceful cuisine at Suntory
Client
Suntory positions itself as a company that promotes sustainability based on its corporate philosophy, “Growing for Good .” This vision implies that the more the company grows, the greater its positive impact on society and the environment must be.
On this occasion, we organized a showcooking demonstration of resourceful cuisine at their Madrid offices in collaboration with La Chef Eco.
Goals
SDG 11 | Cities and Communities
sustainable
Community participation
A resourceful cooking workshop promotes sustainable collective practices.
SDG 12 | Production and
responsible consumption
Reduce food waste
Teach techniques for reusing leftovers, planning purchases, preserving food, and managing household inventories.
SDG 13 |
Climate action
Emissions reduction
Food that is thrown away generates emissions throughout the entire chain: production, transport, storage, refrigeration and waste.
What was done?
The workshop taught cooking methods in glass jars using the microwave for quick and sustainable cooking.
Recipes made:
1/ Quinoa with seasonal vegetables
2/ Banana and cocoa cake
3/ Pumpkin and carrot cream
After the workshop, La Chef Eco offered attendees a small tasting of dishes also cooked with the goal of zero food waste.
Finally, through the Go Zero Waste App, several challenges were proposed to put all the learning into practice and also to learn other habits such as reduction, reuse and recycling at home and in the office.
Time for the showcooking of resourceful cuisine
Why a workshop on using up leftovers in cooking?
Much of the food that is thrown away is still perfectly edible. Teaching people how to use leftovers, plan their shopping trips, and store food properly:
✅ Reduces organic waste,
✅ Prevent good food from ending up in the trash,
✅ Relieves pressure on waste management systems.
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Let’s talk
We are ready to organize a Showcooking demonstration of resourceful cooking that suits your needs.