Circular and sustainable restaurants
A restaurant in Spain throws away an average of 745 kg of food per year.
Source: Eurostat, FAO and the Ministry of Agriculture, Fisheries and Food
Hi!
We are Magda and Martí
We founded Go Zero Waste to promote sustainable and circular hospitality:
· We minimize waste generation as much as possible, optimizing resources, reusing materials and ensuring that everything that can be recycled or composted is managed correctly.
Today’s customers are looking for more than just good food: they want to support environmentally responsible businesses. Transforming your restaurant into a Zero Waste space is not only good for the planet, but also for your business.
What is a circular and sustainable restaurant?
Zero Waste, More Profit
Make the most of the ingredients, reuse by-products, and donate surplus.
Environmental sustainability
Use of local and seasonal products
Efficient resource management
Water and energy conservation, use of LED lighting, efficient appliances, etc.
Minimizing plastics and packaging
Use of reusable materials.
Composting and recycling
Waste separation and use of organic waste.
Responsible innovation
Use of new technologies or service models that reduce costs and emissions.
Why is it important to be a sustainable and circular restaurant?
Reduce pollution and waste
A circular model aims to ensure that nothing is wasted: scraps are composted, oils are recycled, and packaging is reused.
It promotes the circular economy
Instead of a “use and discard” model, a circular restaurant reuses, recycles and regenerates .
It generates a positive social impact.
It supports local and sustainable producers , strengthening the community’s economy.
Growing demand for sustainable practices in gastronomy
Sustainability has gone from being a niche option to a market requirement
Customers support and recommend responsible restaurants
The positive impact of ethical and ecological practices directly on the profitability and reputation of restaurant businesses
Incorporate transparency into restaurant operations
Openness and honesty in the internal management of a restaurant as a pillar of sustainability and trust
What are our goals?
SDG 11 | Cities and
sustainable communities
Promote local consumption
Buy from local producers and strengthen the community’s economy.
SDG 12 | Production and
responsible consumption
Ensure sustainable consumption and production patterns
Control portions, reuse ingredients, and compost the leftovers.
SDG 13 | Climate Action
Take urgent action to combat climate change and its effects.
Supporting local suppliers, sustainable transport and clean energy.
How does the process work?
Sustainability is an imperfect process; the key is to move forward little by little, set goals, and celebrate each achievement. Where to begin?
Audit your current waste
Discover what type of waste your business generates and in what quantities.
Optimize your purchases
Prioritize local suppliers, bulk products, and options without plastic packaging.
Implement a sustainable menu.
Design dishes that make the most of the ingredients and minimize waste.
Manage waste efficiently.
Create recycling and composting systems within your restaurant.
Involve your team and customers.
Train your team and inform your customers about your initiatives.
Annual monitoring
We conduct monthly or annual follow-ups on new developments and improvements that we can implement in your restaurant.
Impact of our solutions for circular and sustainable restaurants
+35
restaurants accompanied
+120
staff trained with our training programs
+25,000
kg of waste avoided with our solutions
What types of restaurants do we help?
Casual dining
- For conventional models where diners sit at the table and where takeaway food can also be offered.
To go
- Focused on selling prepared food to be consumed off the premises.
Cantinas
- Specialized in serving a large number of meals in a limited time to a specific group of (employees, students).
Benefits of being a circular and sustainable restaurant
To enhance and strengthen the resilience of the local economy
Its greatest advantage is the proximity of local businesses and the friendliness of its employees.
Revitalize commercial areas
Promoting interaction and communication among people when they shop in stores in their city
Promote sustainable practices among merchants and citizens
We propose actions that retailers and customers can take to reduce waste at the time of purchase.
Promoting responsible consumption within the 2030 Agenda
We connect local commerce with the 3Rs: Reduce, reuse and recycle.
Promote a change in habits
To get people to do their weekly shopping sustainably and locally.
Help with digitization
Through our app, people can discover establishments near them and the good practices they implement.
FAQs
More and more customers value sustainability. Communicating your efforts clearly and transparently will not only attract new customers but also retain existing ones. The changes we propose will not affect the quality or convenience of your service.
We hear you
We are ready to help you make your restaurant more sustainable and circular.
Follow us on our social media
COMMITTED TO THE SDGs
Composting and recycling
Waste separation and use of organic waste.
Responsible innovation
Use of new technologies or service models that reduce costs and emissions.
Why is it important to be a sustainable and circular restaurant?
Reduce pollution and waste
A circular model aims to ensure that nothing is wasted: scraps are composted, oils are recycled, and packaging is reused.
It promotes the circular economy
Instead of a “use and discard” model, a circular restaurant reuses, recycles and regenerates .
It generates a positive social impact.
It supports local and sustainable producers , strengthening the community’s economy.
Growing demand for sustainable practices in gastronomy
Sustainability has gone from being a niche option to a market requirement
Customers support and recommend responsible restaurants
The positive impact of ethical and ecological practices directly on the profitability and reputation of restaurant businesses
Incorporate transparency into restaurant operations
Openness and honesty in the internal management of a restaurant as a pillar of sustainability and trust
What are our goals?
SDG 11 | Cities and
sustainable communities
Promote local consumption
Buy from local producers and strengthen the community’s economy.
SDG 12 | Production and
responsible consumption
Ensure sustainable consumption and production patterns
Control portions, reuse ingredients, and compost the leftovers.
SDG 13 | Climate Action
Take urgent action to combat climate change and its effects.
Supporting local suppliers, sustainable transport and clean energy.
How does the process work?
Sustainability is an imperfect process; the key is to move forward little by little, set goals, and celebrate each achievement. Where to begin?
Audit your current waste
Discover what type of waste your business generates and in what quantities.
Optimize your purchases
Prioritize local suppliers, bulk products, and options without plastic packaging.
Implement a sustainable menu.
Design dishes that make the most of the ingredients and minimize waste.
Manage waste efficiently.
Create recycling and composting systems within your restaurant.
Involve your team and customers.
Train your team and inform your customers about your initiatives.
Annual monitoring
We conduct monthly or annual follow-ups on new developments and improvements that we can implement in your restaurant.
Impact of our solutions for circular and sustainable restaurants
+35
restaurants accompanied
+120
staff trained with our training programs
+25.000
kg of waste avoided with our solutions
What types of restaurants do we help?
Casual dining
- For conventional models where diners sit at the table and where takeaway food can also be offered.
Take away
- Focused on selling prepared food to be consumed off the premises.
Cantinas
- Specialized in serving a large number of meals in a limited time to a specific group of (employees, students).
Testimonios
Beneficios de ser un restaurante circular y sostenible
Poner en valor y fortalecer la resiliencia de la economía local
La cercanía del comercio local y la familiaridad de sus trabajadores es su gran ventaja
Dinamizar los ejes comerciales
Favoreciendo la interacción y comunicación de las personas cuando van a comprar en los comercios de su ciudad
Promover prácticas sostenibles entre comerciantes y ciudadanía
Proponemos acciones que pueden hacer los comerciantes y también los clientes para que se reduzcan los residuos en el momento de comprar.
Impulsar el consumo responsable dentro de la Agenda 2030
Conectamos el comercio local con las 3R: Reducir, reutilizar y reciclar.
Impulsar un cambio de hábitos
Conseguir que las personas hagan la compra semanal de forma sostenible y local.
Ayuda a la digitalización
A través de nuestra App las personas pueden descubrir los establecimientos que hay cerca de ellos y las buenas prácticas que realizan.
FAQS
At Go Zero Waste, we are experts in helping restaurants like yours reduce their waste and achieve their sustainability goals. Our team will guide you through every step of the process:
- We conduct a customized waste audit .
- We design practical strategies tailored to your restaurant.
- We offer training for your team and tracking tools.
- We identified opportunities to reduce operating costs.
- We drew up a plan to reduce waste and food waste.
- We help you prepare to obtain certifications .
Not necessarily. While some initial steps may require investment, many circular strategies will help you save in the long run by reducing food waste, optimizing purchases, and avoiding unnecessary expenses.
The timeframe depends on the size of your restaurant and your starting point, but with good planning, you can begin to see significant changes within the first month. We’ll help you design a plan tailored to your pace.
Te ayudamos a implementar sistemas de reciclaje y compostaje efectivos, además de reducir al máximo los residuos no reciclables. Nuestro enfoque prioriza soluciones prácticas y sostenibles.
Empowering your team is key to success. We offer specific training programs to motivate and teach your employees how to apply a circular and sustainable approach in their daily work.
More and more customers value sustainability. Communicating your efforts clearly and transparently will not only attract new customers but also retain existing ones. The changes we propose will not affect the quality or convenience of your service.
Let’s talk
We are ready to help you make your restaurant more sustainable and circular