The 8 sustainability terms in foodservice: km 0 product, food waste, circular economy, certifications and more.
Sustainability in foodservice isn't marketing — it's a business decision impacting costs, brand perception, and regulatory compliance. These concepts define how a restaurant can be more efficient and responsible.
Proximity product, purchased directly from local producers. Reduces logistics costs, improves freshness, and connects with conscious consumers.
Food produced but not consumed. Spain wastes 7.7 million tons/year. Since 2023, the law requires a reduction plan.
Ingredient available at its natural production time. Cheaper, tastier, and with a lower environmental footprint.
CO2 emissions generated by restaurant operations: energy, product transport, waste, water.
Techniques to maximize each product: stocks from trimmings, skin chips, pickles from surplus. Reduces waste and creates differentiation.
Model that minimizes waste by reusing materials: used oil as biodiesel, composting organic waste, returnable packaging.
Seals that certify sustainable practices: Michelin Green Star, organic certification, MSC seal (sustainable fishing).
Packaging for delivery/takeaway made from recyclable, compostable, or reusable materials. Progressively mandatory under EU regulations.
Guia de prompts de IA especificos para gestion gastronomica.
Every concept in this glossary is a lever for improvement in your restaurant. The first step is a professional diagnosis.
Optimize My Operation → →No commitment. Confidentiality guaranteed.
Digital solutions for the hospitality industry
