The growing social interest and concern for environmental conservation and implementation responsible practices Gastronomy also plays a leading role in economic activity. This topic was addressed during the day”Habits and trends of responsible gastronomy”, organized by the Ministry of Agriculture, fisheries and Food and Repsol Guide.
In it, the cooks Sustainable Sun #AlimentosdEspañainitiative promoted and supported by the Ministry, thay explained what practices carried out daily in their restaurants face the challenges such as zero waste, waste management, reducing carbon footprint, using local products or energy efficiency, among others.
The chefs also reflected on the conclusions of a study on Habits and trends of responsible gastronomyprepared by the Repsol Guide and based on online searches of over 12 million people in Spain, carried out between January 2023 and 15 November 2024.
Ana Rodríguez Castaño, general secretary of Agricultural Resources and Food Security of the Ministry of Agriculture, Fisheries and Food, inaugurated this event, which is part of a series of joint awareness-raising actions between the Ministry and the Repsol Guide. “Consuming food responsibly means associating food with agriculture and livestock farming; We move from being passive to being active in choosing the quality and healthiness of our food.This is what we ask the Ministry: recognition and gratitude for producers,making society aware of all the values of trust,safety and satisfaction with food.“he said.
“This event demonstrates Foods of spain’s support for an increasingly sustainable restaurant sector, and also it’s commitment to the gastronomy sector, supporting it in this type of initiative.”, recalled, for his part, José Miguel Herrero Velasco, director general of Food of the Ministry of Agriculture, Fisheries and Food, at the end of the event.
“This initiative is a call to action for the gastronomic sector as a whole, to underline that the path towards sustainability is a collective task”, underlined María Ritter, director of the Repsol Guide. And he added: “Aware of the importance of raising awareness of environmental respect, chefs want to be the speakers who, from the gastronomic universe, contribute to spreading responsible practices towards the ecosystem”.
An opinion panel with the winners of Sustainable Sun
To analyze and take the pulse of the current situation of sustainable gastronomy, the Repsol Guide has brought together in an opinion panel the experiences and reflections of the Sol sostenible Awards, references in sustainable gastronomy:
Azurmendi (Eneko Atxa) – 2021 award
Coca-Cola (Mario and Diego Sandoval) – 2022 Award
Roots (Carlos Maldonado) – 2022 Award
Monastrell (Maria José San Román) – Award 2022
Brotherhood - 2022 award
Culler de Pau (Javier Olleros) - 2023 award
Someza Mill (Samuel and Blanca Moreno) – Award 2023
La Finca de susi Díaz Award - 2023
Finca Alfoliz (Xanty Elías) – Award 2023
Les Cols (Fina Puigdevall and daughters) – Award 2024
Tafona (Lucía Freitas) – 2024 award
Loreto (Irene and Eva L
In the two round tables organized during the event, the Sol Sostenible chefs present at the event discussed the main conclusions of this opinion panel.The main message is his belief that the future has only one path: sustainability.
“Without a doubt, more and more customers value sustainability“, recognizes Eneko Atxa, chef of ‘Azurmendi’ (3 Suns Repsol Guide), the first restaurant to receive a Sustainable sun as an example of bioclimatic architecture. An idea that Javier Olleros, of ‘Culler de Pau’ (3 Suns Repsol Guide ), reinforces by emphasizing that sustainability is a differentiator in a restaurant. “Our project was born with the desire to be responsible towards the environment, a beliefs that is transmitted to our diners and which gives rise to a much more powerful experience”.
For their part, ‘Les Cols’ (Guide 3 Soles Repsol), which stands out for its strong commitment to circular gastronomy, is convinced that the sustainable initiatives of its restaurant “positively influence the influx of diners of all profiles, ages and nationalities”.
In ‘Monastrell’ (1 Sol Repsol Guide), María José San Román highlights: “We receive more and more people who choose us precisely because we are aligned with regenerative agriculture and with the least damage to nature”.
This respect for the environment is also encouraged in ‘A Tafona’ (Guide 2 Soles repsol), where Lucía Freitas recognizes the role of women in the entire food chain and their protection of ancestral techniques. he does it with ‘Amas da terra’, the “rand of women producers, artisans, harvesters of fish products, farmers and cooks”.
For Irene López, from the ‘Loreto’ restaurant (1 sol guía Repsol), it is essential to plan your purchases well, “although if we still have surpluses, the menus are modified to be able to integrate them into the menu”. Carlos Maldonado is of the same opinion, proposing a tasting menu with very small portions, and assures this in ‘Raíces’ (1 Sol Repsol Guide) “nothing is thrown away”.
Susi Díaz, for her part, provides customers of “La Finca” (2 Soles Repsol Guide) with returnable containers to take home what they can’t finish at the table. As for the used oils, in the kitchen of the ‘Finca Alfoliz’ (Huelva, Recommended) they are all recycled with the help of repsol, for the generation of renewable fuels, as Xanty Elías explains. In some of these restaurants the fats are also used to make soaps which are then given as gifts to diners.
That each restaurant is aware of its carbon footprint is important details in order to take measures to reduce it, even if it is not always easy to know for sure. “The most important environmental sustainability challenge we face is decarbonization“, they recognize from ‘Loreto’.
“Kofradia” (Recommended Repsol Guide), for example, is committed to the production of fresh, local products.It offers a low environmental impact menu made up of dishes prepared by fishing daily from the boats that dock in front of its doors.
For their part, at ’molino de Ancheza’ (1 Sol Repsol Guide) they are aware that their greatest impact on the carbon footprint comes from “of the transport of raw materials, being located in the middle of the field“, and facilitate electric mobility”with four free electric charging points for employees, suppliers and customers”.
Repsol issues an Efficient and Sustainable Cuisine certificate for the establishments of the Horeca group. It uses its knowledge in proposing multi-energy solutions and in the energy transition to the catering service to evaluate, advise and certify energy efficiency and the degree of environmental sustainability.
From the ‘Revelía’ (Recommended Repsol guide),Fernando González explains that they first decided to insulate the building to achieve much greater energy efficiency and lower costs,and also taking advantage of the natural light coming from the large windows. “We use geothermal energy and are currently installing 48 photovoltaic panels to practically achieve electrical independence”.
In this same line, the environmental sustainability and energy efficiency project of the Sandoval brothers in ‘Coque’ (Guida 3 Soles Repsol) stands out, together with ’Coquetto’ and the El Jaral de La Mira event farm. Three business models that touch on local products, renewable energy and waste management.
Responsible gastronomy, an issue that affects more than 12 million Spaniards
In line with the conclusions of the expert group, the study prepared by the Repsol Guide and analyzed in the round tables of this event, reflects the interest of Spaniards in responsible gastronomy. Consumers are increasingly interested in sustainable practices in gastronomy such as local products,circular economy,waste reduction and environmental impact.
the search for information on this topic is a consolidated and continually growing trend. The study gives credit to the emergence of a more aware young generation,very active in the digital field and which will,in the short and medium term,be the target of diners who invest in responsible gastronomy. Of these 12.2 million Spaniards interested in responsible consumption and gastronomy, 60% are under 35 years old and 57% are women.
In their online searches, consumers say that the sustainable and local offering is accredited, through certifications and/or reliable specifiers. They seek authenticity and openness in practices that claim to have a positive impact on the community and the environment.
With questions like “How to adapt traditional dishes without using endangered species?”, Spaniards want to know how culinary choices can directly impact the environment. Likewise, they value nearby and local products, but express doubts about the authenticity of this claim (use of misleading labels, lack of traceability). waste reduction practices. Nearly 40% of tracked users seek sustainable practices focused on minimizing food waste.
To carry out the Repsol Guide study, a total of 66 APIs were used and 71.1 million raw data were obtained, corresponding to 12.2 million monitored Spaniards.the data has been qualified with its own coding and algorithms.
What are the Repsol Guide #AlimentosdEspaña Sustainable Sol awards?
Aware of the importance of raising awareness of environmental respect, the chefs want to be spokespersons and contribute to spreading responsible practices in the gastronomic universe. For this reason, the Repsol Guide awards four restaurants from the Soles universe every year, one for each category, which stand out for having contributed to the implementation of environmental impact reduction systems with disparate perspectives and coming from different territories, whose common denominator it is everyday life to work according to sustainability. Not only can large gastronomic projects be sustainable, every business model has the capacity to adopt measures that add to
The criteria for earning the Sol Sostenible#AlimentosdEspaña award respect initiatives in line with the Sustainable Development Goals of the United Nations 2030 Agenda, in particular those linked to energy management and responsible production and consumption.
Source: Repsol Guide
What are some innovative practices chefs are adopting to promote sustainability in the kitchen?
Energy efficiency initiatives echoed throughout the event underscore a growing commitment within the gastronomic community to adapt to and advocate for more sustainable practices. The gathered chefs and industry leaders shared innovative ideas and personal experiences that emphasized the critical need for a collective effort toward sustainability in the kitchen and beyond.
The collaborative dialog during the panels revealed that many top chefs are pioneering practices that not only respect the environment but also resonate with increasingly eco-conscious diners. as Eneko Atxa noted, current dining trends clearly indicate that customers are gravitating towards establishments that prioritize sustainability—a shift that enhances dining experiences and fosters a deeper connection to the food.
Across the board, the chefs spotlighted their individual initiatives: from using local, seasonal ingredients to minimize transport impacts, to implementing waste reduction measures that ensure every element of food is utilized. Various establishments are adopting ingenious practices like modifying menus based on surplus ingredients, offering returnable containers, and even recycling cooking oils into renewable fuels. this forward-thinking approach not only reduces the environmental footprint but also inspires patrons to engage with and support these sustainable practices.
The emphasis on education and awareness among diners was a recurring theme,revealing a strong commitment from these culinary leaders to use their platforms to promote ecological mindfulness. By showcasing their sustainability efforts, these chefs are not just serving food; they are cultivating a movement toward consciousness in the culinary world.
As the event concluded, it became evident that the pursuit of sustainability is not a solitary journey but one that requires the input and collaboration of all stakeholders in the gastronomical sphere. The example set by the winners of the Sustainable Sun awards highlights a pathway that other chefs and restaurants can follow, solidifying the idea that a sustainable future in gastronomy is not only possible but also vital. This shared commitment from chefs and industry leaders alike heralds a promising direction for the future of dining, where sustainability is at the heart of culinary innovation.
