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10 Golden Rules to be an organic restaurant


Many are those who are joining a project that aims to preserve the environment and make it a better place; this is how chefs from around the world put aside conventional restaurants to focus on those who respect nature

The new century has brought a new mentality in which we begin to become aware of what happens around us and seek a better future, not only for us, but for those generations yet to come. That's the premise working with organic restaurants, a business model almost newborn is growing day after day.

Going green means fulfilling a series of requirements that not everyone is willing to accept, but they are necessary to achieve the distinction awarded by the Association Ecological Value, better known by its former name Andalusian Committee for Organic Farming (Case). behold 10 essential features that distinguish the rest ecological restaurants.

1. Having our own garden near the restaurant

It may seem silly, but is not. A garden can give us products during much of the year and who better to take care of oneself. Dozens already have vegetables and fruit trees in the Modern Poste Brasserie, in Washington, supplying the restaurant tomatoes, asparagus, cherries, apples, almonds and much more. The Home of Viri -in Asturias– also it characterized by their organic garden where they have no place strawberries or tomatoes prietos.

2. Using purified water

Raise awareness about the problem of waste water is a hard task; Nevertheless, many businesses have installed systems that filter this natural resource. In Barcelona, he ohbo boasts on its website that its customers enjoy Freshly made water thanks to a purification process that dispenses with costly steps such as transport and avoiding, Besides, waste generation. That water is also used for cooking, make tea and ice.

3. Serve sustainable seafood

Preserve life at sea is a matter of all, why hundreds of restaurants worldwide only work with fish that has been obtained within the limits of sustainability. Against marine overexploitation is Aitor Basabe, Arbolagaña owner, who prides himself fishing on the Cantabrian coast most of the fish that is eaten at your local. Cod, cuttlefish and oysters are not lacking in the menu of this Basque restaurant.

4. Develop compound

Ecological restoration has among its main goals respect the rule of 3 R: reduce, Recycle Y re-use; A) Yes, Spoiled products, leftover food and waste cooking are harnessed to create compost and thus contribute to the payment of the garden.

Philosophy Home Burger Bar, in Madrid, It is very similar to the above and is reflected in its website to ensure that recycling and waste management are critical to your business.

5. Not throw cooking oil

Many restaurants take advantage of it all; And when we say all, that's it. One of them is the oil: when no longer useful for frying, filtered and recycled to give a new utility. For example, soapmaking, biodiesel, Industrial oil ovens, oil for molds and candle making, varnishes or paints, among others. One who performs this recycling activity is the organic restaurant Kimpira, in Valencia.

6. Use meat originating from animals raised on farms humanitarian

A restaurant is organic does not mean you have to necessarily be vegetarian O vegan. And there are many of them serving food, as Mama Campo, which advocates a menu that animals have no place products. yes, they must have enjoyed a number of conditions: natural grass, no preventive medicine and stress reduction to a minimum. Meat restaurant nonono also it has a organic origin; in this case it comes from the Seu d'Urgell.

7. Develop household products

This has nothing to do with the Kilometer kitchen 0, It is known as the activity carried out by a restaurant and consistent in obtaining its products in an environment not further from 100 kilometers. It is related to the development of products nothing more and nothing less than the immediate vicinity of the business itself and that the post Modern Brasserie He is the king: sausages, jam and even vinegar have dared to do.

8. Offer wine barrel

Hundreds of restaurants around the world have joined the idea of ​​dispensing wine directly from the barrel, as if it were a tap- in order to save shipping costs and packaging of this drink. Increases quality while low price. further, damage to the environment is minimized through the use of recyclable barrels. California, London Y The Rioja are just some of the places where this idea has already draft.

9. Use biodegradable products

nature Park, a zoo Mallorca, It has taken the initiative to change all your dishes biodegradable parts, compostable and hydrosoluble made entirely with rice husk. A) Yes, It demonstrates once again its commitment to the environment.

10. Forge links with local farmers

When working with the public is important to get good vibes. Because, certain businesses organize meetings and events. He Post Post Modern Brewery, with his chef Robert Weland to the head, weekly invites small groups to visit the neighborhood market; thus, they are taught to buy fresh produce and then to cook.

After these basics about the importance of preserving the flora and fauna around us must ask, Do we respect us in some way the environment?

About the Author

He graduated in journalism from the University of Valladolid although Fabero (Lion). Working for many years in the hospitality sector. Futura expert in food journalism and everything related to restaurants, a world that fascinates. His other passions: rock and sports.



  1. In the process of building a beach bar in the Galapagos Islands. Learning what more pueda..Quiero be very innovative and cutting edge

  2. Hello,

    MY son owns the Olive Restaurant in Torrelodones (Madrid), and is always very concerned about cooking in such a way, do not have a heavy digestion, and bother, without losing the quality of the dish. To do this, choose quality products, and elaborates them in such a way, that a stew you digest it brilliantly, or you dine as you don't usually dine, and you rest like god.

    For me, cooking ecologically is also an important point, because I'm tired of eating a plate of … , and it seems that I have eaten a whole lamb, doing digestion the next day, feeling very uncomfortable all that time.

  3. Angel Manuel Sánchez Cano on

    Good article, I propose to improve it completely.

    That when talking about local farmers or humane farms it is totally recommended and necessary. We go as life was done in the rural world.

    I want to contribute, that besides farmers… the figure of the rancher is enhanced in extensive. Very favorable to an environmental balance in mountain ecosystems, Sierra and dehesa.

    Thus, extensive cattle ranching within rural areas.

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