A multitude of stamps around sustainability have appeared in Spanish restaurants in recent years. Now the Sustainable Restaurants Foundation has launched BeeCircular, an identification that does not intend to compete with these certifications, but to give visibility to those businesses in the HORECA sector that are on the path to sustainability or those that want to start this process. This identification was born with the purpose of creating an ecosystem of diverse professionals committed to the circular economy and sustainability.
BeeCirculatesr allows, through a QR code inserted in the identification, to show all the seals and certifications that the restaurant has in the field of sustainability. In addition, the restaurateur can expose in the BeeCircular seal the actions that he is carrying out in sustainability. Training actions, anti-waste recipes, the carbon footprint, the use of green energy and other sustainability measures that provide transparency and information to the consumer. The seal allows the consumer to know, through the perspective of sustainability, the gastronomic and diner proposal of the restaurant. Supporting the idea that the choice of diners among the diversity in the offer is conscious and consistent with the commitment of restaurateurs.
La Sustainable Restaurants Foundation which leads the BeCircular project, has opted for this option of integrating seal to accommodate the entire great sustainability ecosystem of the country, as explained by its management.
Sustainable Restaurants Foundation, engine of sustainability in restaurants
In addition to the BeeCircular seal, the Sustainable Restaurants Foundation's main objectives are to support restaurants towards the path of sustainability and the circular economy. To do this, they carry out training actions, advice and conferences in the field of sustainability.
The Sustainable Restaurants Foundation works around three axes: product, processes and people. Three concepts based on respecting and valuing the product, the raw material provided by the producers and on which the sector depends, the environment as a whole and the work of professionals in the sector regardless of the position or work they carry out. An important training to motivate the sector to start the path towards better sustainability and add value to the establishment.
All this is possible thanks to the support of companies that have sustainability as one of their main objectives in the restaurant sector. Among them companies like Mahou– San Miguel, Nomen, Isoren, Duni, Werner-Mertz, Agua KmZero, Sighore and Circoolar.
