According to him Department of agriculture, Food and Environment, in Spain they are discarded annually 7,7 million tons of food unfit for consumption, of which Restaurants pull over 63.000 tonnes of food every year. Estas cifras muestran como un restaurante que sirve 100 daily meals, would have a loss of some 2,5 kilos per day, that is to say, a 4% of all the food they serve.
With the rise of communication technology and transport We have lost sight the importance of seasonality in food, incurring a high environmental costs when we consume imported products from around the world, out of his time.
In addition not only has the economic expense of buying food more, but also it highlights the little sustainability entails bringing local foods that are not the country itself, lo que aumenta el coste medioambiental de una forma considerable.
Cambio de mentalidad frente a los desechos en los restaurantes
Nevertheless, these trends are changing. In 2011 Unilever Food Solutions published the online guide “Work intelligently: Open your eyes to waste”. This document provides ideas, Tips and tricks for restorers save and not waste so much food in different areas of the restaurant, and to improve cost control, the preparation and service of food to reduce losses.
It is a set of small actions that allow the hotelier to go for more and better optimization of resources and contribute towards a more sustainable food, healthy, balanced. This was it also adds a growing awareness of the impact of the production of raw materials on the biosphere.
Sector restoration It has seen the head of a movement fighting to reduce waste and improve quality base product, with innovative initiatives to raise awareness of the realities of the food industry:
Zero Waste is a pragmatic and visionary goal that guides people to emulate sustainable natural cycles, where everyone discarded materials are resources that others can use.
It means designing and managing products and processes to reduce the volume and toxicity of waste and materials, conserve and recover resources and, first of all, Recycle.
Zero Waste ideology is not so much in implementing recycling policies, but in more everyday behaviors, in matters to prevent everything that could be a threat to global health, human, Animal vegetal.
"More and more customers are looking for restaurants with quality products, and we offer our vegetables” account Javier Librero, chef Hotel Wellington, the first restaurant with own garden of Madrid, located on a roof.
Its creator is Floren Domezáin, He is known as "The King of vegetables". It is also producer, dealer and adviser vegetable dishes of chefs like Martin Berasategui, Arzak, subijana O Ferran Adrià. In your business has a Vertical Hydroponic garden makes ecological sustainable at the same restaurant.
Having a garden itself is a trend that is booming and many restaurants. In addition allows control of the final product that you serve on table. This not only you have happy customer, that increasingly demands more fresh produce and organic, but also, It is a way back to the roots and traditions of yesteryear.
Consumers and chefs are tired of eating and working with tasteless tomatoes, pesticides covered apples and nice fruit, but unripe and unseasonal.
At the end, back to realize that It is cheaper and healthier eating seasonal foods. It also helps the environment, and the most important, It makes everything richer.
Chefs and farmers, working hand in hand
Establish synergies between restaurants and farmers es otra de las tendencias actuales, because it allows purchase products more fresh, higher quality and also reduce the environmental impact of transport and food preservation.
The rough and poorly trained farmer is an image of the past, that does not fit in the modern world. Farmers now know and use new technologies in their favor to recruit managers drones fly over crops, insect pests and other anomalies; planting seeds sensors like to gather information on soil and crops, analyze weather patterns and work with bioengineers, economists and historians to create predictive models; this is the daily bread of experts working the land.
Farmers are the new food scientists, improving the quality of raw materials that end up on our plate. Hablamos de un consumo consciente donde prima tanto la sostenibilidad como la responsabilidad social y medioambiental.
An increasing number of people concerned about the impact of our consumption on the environment is greater, por ello desean contribuir mediante conductas consumistas más responsables. In this context, restaurants are focusing more on developing business models where, In addition to monitoring environmental care, opt for local products and fair trade. No basta con ser conscientes, but must actively participate.