Food
HORECA ZERO
CIRCULAR ECONOMY SOLUTIONS TO REDUCE THE ENVIRONMENTAL IMPACT OF RESTAURANTS
Reducing food waste is becoming increasingly important as a strategy to combat climate change and contribute to more responsible production and consumption that fosters sustainable development, as reflected in Target 12.3 of the SDGs. There is a clear commitment from Europe to address this global problem at all levels. In the Basque Country, food waste generated in the agri-food value chain exceeds 310,000 tonnes each year, which is equivalent to 142 kg of food waste per person per year. Waste from the HORECA sector amounts to 13.9%, 29,640 tonnes each year. Currently, there are not many studies on the environmental impact of the possible options that can be implemented by catering establishments, which hinders decision-making.
AKELARRE Restaurant, awarded with three Michelin Stars, is leading HORECA ZERO, a project on which it has worked with the Technology Centre specialising in gastronomy, BASQUE CULINARY CENTER INNOVATION (BCCInnovation), and the consultancy firm specialising in the Circular Economy, BILIBIN KOOP. LABe, ESPACIO OTEIZA and HOTEL AKELARRE RELAIS & CHÂTEAUX restaurants have participated as collaborators.
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