{"id":21027,"date":"2025-01-10T12:40:17","date_gmt":"2025-01-10T11:40:17","guid":{"rendered":"https:\/\/gozerowaste.es\/?page_id=21027"},"modified":"2025-11-01T18:23:11","modified_gmt":"2025-11-01T17:23:11","slug":"circular-and-sustainable-restaurants","status":"publish","type":"page","link":"https:\/\/gozerowaste.es\/en\/circular-and-sustainable-restaurants\/","title":{"rendered":"Circular and sustainable restaurants"},"content":{"rendered":"\t\t
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Circular and sustainable restaurants<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tReduce waste, save costs and lead the change towards sustainability.\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t<\/i>\t\t\t<\/figure>\n\t\t\n\t\t
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A restaurant in Spain throws away an average of 745 kg of food per year.<\/h4>\n\t\t\t\t\t\t\t
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Source: Eurostat, FAO and the Ministry of Agriculture, Fisheries and Food<\/p>\n\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Hi!<\/span>
We are Magda and Mart\u00ed<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We founded\u00a0<\/span>Go Zero Waste<\/span><\/strong>\u00a0to promote sustainable and circular hospitality:\u00a0<\/span><\/p>

\u00b7 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.<\/span><\/span><\/p>

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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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What is a circular and sustainable restaurant?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zero Waste, More Profit<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Make the most of the ingredients, reuse by-products, and donate surplus.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Environmental sustainability<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Use of local and seasonal products<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Efficient resource management<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Water and energy conservation, use of LED lighting, efficient appliances, etc.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Minimizing plastics and packaging<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Use of reusable materials.<\/span><\/span><\/p><\/div><\/div><\/div><\/div>

Composting and recycling<\/span><\/h3><\/div><\/div>

Waste separation and use of organic waste.<\/span><\/p><\/div><\/div><\/div><\/div>

Responsible innovation<\/span><\/h3><\/div><\/div>

Use of new technologies or service models that reduce costs and emissions.<\/span><\/p><\/div><\/div><\/div><\/div><\/div><\/section>

Why is it important to be a sustainable and circular restaurant?<\/span><\/h2><\/div><\/div><\/div><\/div><\/div><\/section>
\"Reduce<\/div><\/div>

Reduce pollution and waste<\/span><\/h3><\/div><\/div>

A circular model aims to ensure that nothing is wasted: scraps are composted, oils are recycled, and packaging is reused.<\/span><\/p><\/div><\/div><\/div><\/div>

\"It<\/div><\/div>

It promotes the circular economy<\/span><\/h3><\/div><\/div>

Instead of a “use and discard” model, a circular restaurant\u00a0<\/span>reuses, recycles and regenerates<\/span><\/strong>\u00a0.<\/span><\/p><\/div><\/div><\/div><\/div>

\"It<\/div><\/div>

It generates a positive social impact.<\/span><\/h3><\/div><\/div>

It supports local and sustainable producers<\/span><\/strong>\u00a0, strengthening the community’s economy.<\/span><\/p><\/div><\/div><\/div><\/div><\/div><\/section>

\"Growing<\/div><\/div>

Growing demand for sustainable practices in gastronomy<\/span><\/h3><\/div><\/div>

Sustainability has gone from being a niche option to a\u00a0<\/span>market requirement<\/span><\/b><\/p><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>

Customers support and recommend responsible restaurants<\/span><\/h3><\/div><\/div>

The\u00a0<\/span>positive impact of ethical and ecological practices<\/span><\/b>\u00a0directly on the profitability and reputation of restaurant businesses<\/span><\/p><\/div><\/div><\/div><\/div>

\"Sustainability<\/div><\/div>

Incorporate transparency into restaurant operations<\/span><\/h3><\/div><\/div>

Openness\u00a0<\/span><\/strong>and honesty<\/span><\/b>\u00a0in the internal management of a restaurant as a pillar of sustainability and trust<\/span><\/p><\/div><\/div><\/div><\/div><\/div><\/section>

What are our goals?<\/span><\/h2><\/div><\/div><\/div><\/div><\/div><\/section>
\"Sustainable<\/div><\/div>

SDG 11<\/span><\/strong>\u00a0| Cities and<\/span><\/p>

sustainable communities<\/span><\/p><\/div><\/div>

\"Promote<\/div><\/div>

Promote local consumption<\/span><\/h3><\/div><\/div>

Buy from local producers and strengthen the community’s economy.<\/span><\/p>

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\"Sustainable<\/div><\/div>

SDG 12<\/span><\/strong>\u00a0| Production and<\/span><\/p>

responsible consumption<\/span><\/p><\/div><\/div>

\"Ensure<\/div><\/div>

Ensure sustainable consumption and production patterns<\/span><\/h3><\/div><\/div>

Control portions, reuse ingredients, and compost the leftovers.<\/span><\/p>

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\"ODS<\/div><\/div>

SDG 13<\/span><\/strong>\u00a0| Climate Action<\/span><\/p>

\u00a0<\/p><\/div><\/div>

\"Take<\/div><\/div>

Take urgent action to combat climate change and its effects.<\/span><\/h3><\/div><\/div>

Supporting local suppliers, sustainable transport and clean energy.<\/span><\/p>

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\u00a0<\/p><\/div><\/div><\/div><\/div><\/div><\/section>

How does the process work?<\/span><\/h2><\/div><\/div>

Sustainability is an imperfect process; the key is to move forward little by little, set goals, and celebrate each achievement. Where to begin?<\/span><\/p><\/div><\/div><\/div><\/div><\/div><\/section>

1<\/span><\/span>

Audit your current waste<\/span><\/h3><\/div><\/div>

Discover what type of waste your business generates and in what quantities.<\/span><\/p><\/div><\/div><\/div><\/div>

2<\/span><\/span>

Optimize your purchases<\/span><\/h3><\/div><\/div>

Prioritize local suppliers, bulk products, and options without plastic packaging.<\/span><\/p><\/div><\/div><\/div><\/div>

3<\/span><\/span>

Implement a sustainable menu.<\/span><\/h3><\/div><\/div>

Design dishes that make the most of the ingredients and minimize waste.<\/span><\/p><\/div><\/div><\/div><\/div><\/div><\/section>

4<\/span><\/span>

Manage waste efficiently.<\/span><\/h3><\/div><\/div>

Create recycling and composting systems within your restaurant.<\/span><\/p><\/div><\/div><\/div><\/div>

5<\/span><\/span>

Involve your team and customers.<\/span><\/h3><\/div><\/div>

Train your team and inform your customers about your initiatives.<\/span><\/p><\/div><\/div><\/div><\/div>

6<\/span><\/span>

Annual monitoring<\/span><\/h3><\/div><\/div>

We conduct monthly or annual follow-ups on new developments and improvements that we can implement in your restaurant.\u00a0<\/span><\/p><\/div><\/div><\/div><\/div><\/div><\/section>

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Impact of our solutions for circular and sustainable restaurants<\/span><\/p><\/div><\/div><\/div><\/div>

+35<\/span><\/p><\/div><\/div>

restaurants accompanied<\/span><\/p><\/div><\/div><\/div><\/div>

+120<\/span><\/p><\/div><\/div>

staff trained with our training programs<\/span><\/p><\/div><\/div><\/div><\/div>

+25,000<\/span><\/p><\/div><\/div>

kg of waste avoided with our solutions<\/span><\/p><\/div><\/div><\/div><\/div><\/div><\/section>

What types of restaurants do we help?<\/span><\/h2><\/div><\/div><\/div><\/div><\/div><\/section>
<\/figure>

Casual dining<\/span><\/h4><\/div><\/div><\/div>