The successful cases of hospitality to combat climate change
The fight against climate change is a thing of all and the hospitality industry also strives to help the environment and comply with the Paris agreement of 2016. An example of this are the restaurants La Barraca, in Tarragona; Casa Elena, in Toledo; and K&CO, in Madrid, deserving the public recognition of the hospitality initiative #PorElClima for being models in favour of the environment.
This platform, driven by Coca-Cola within the #PorElClima community, seeks to help bars and restaurants become more sustainable with advice, tools and good practices; give visibility to those who face climate change and create environmental awareness in the sector.
Casa Elena, in the Toledo Municipality of Cabañas de la Sagra, defends the Slow food philosophy, in which "regional gastronomic traditions, their products, their cultivation methods, the way of working of local producers and the traditional flavours are protected", says César Martín, manager of this restaurant built on the old house of his grandparents.
The majority of products that serves this establishment are kilometre 0, in other words, "we obtain them in a radius of approximately 100 kilometers, which assures us quality and price", says César.
Not only that, but he and his team have implemented other actions that help reduce the carbon footprint of the business. "We have a training plan on energy issues for the entire workforce, in which we instill how important it is to reduce consumption," he says. "In addition, we recycle 85% of the waste we generate", César adds, whose challenge is "to disseminate this philosophy of slow food and sustainability among all the bar and restaurant owners of the area, but also at the national level, so that it continues to grow for the good of the planet."
César's commitment to climate change has not only earned him the recognition of hospitality #PorElClima, but also one of the national awards of hospitality in Spain, specifically the award ' company committed to the social responsibility '.
Source: Hostelería Digital