The Guide We invite you to be part of a guide that will bring together restaurants that are committed to sustainability, those that will receive recognition according to the 17 United Nations SDGs. Together, we will work to keep Barcelona at the top, this time at the forefront of sustainability, as one of the destinations with the most sustainable restaurants in the world. Requirements We’ll help you make your restaurant more sustainable, socially responsible and comply with the 17 United Nations Sustainable Development Goals . Social actions Social actions The keys Donate surpluses to local food banks or social assistance programs. Organization or participation in community social volunteer programs. Offering workshops and/or training courses in culinary skills for the local community. What advantages does it have? Strengthening ties with the community and increasing the restaurant’s positive reputation. Healthy and inclusive offer Healthy and inclusive offer The keys Inclusion of a healthy, varied menu, with local and proximity products and fresh, seasonal ingredients. Preparation of recipes including vegetable proteins and adjusted and adequate portions. What advantages does it have? Stand out with a healthy option based on local products on the menu, differentiating yourself from many local establishments and attracting customers who give great importance to both their diet and that of their children. Inclusion and empowerment of women Inclusion and empowerment of women The keys Equal opportunities and a safe and respectful work environment. Definition of guidelines to avoid offensive language, Protocol for action in situations of sexual harassment or discrimination, including clients. Correction of possible salary inequalities between men and women. What advantages does it have? Attraction and retention of qualified female talent, which enriches the team and generates competitive advantages. In addition, the inclusive environment motivates women to actively participate and contribute their talent, improving the restaurant’s work environment. Water saving and energy saving practices Water saving and energy saving practices The keys The toilets have regulation and double flush devices and all taps have flow reducers. There are elements to reduce energy consumption, such as correct insulation, natural ventilation and intelligent, low-consumption lighting. Use of renewable and efficient energy sources. What advantages does it have? Implementing these measures in a restaurant has both economic and image advantages for the business, but also a positive impact on the environment. Digitalization of processes and relationships Digitalization of processes and relationships The keys Strengthening digitalization and process management, minimizing expenses and avoiding environmental impact. Prioritizing the digital format in communication with customers and, where appropriate, promoting the use of 100% recycled paper and making intelligent use of color in prints. What advantages does it have? Greater efficiency and resource savings, improving operating costs and showing the company’s commitment to social responsibility and environmental care. Accessibility Accessibility The keys Adaptation of facilities and equipment to offer basic accessibility conditions. Universal design in menus and cocktails, with texts in enlarged fonts, signage, pictograms, etc. Accessible website. Adequate lighting and environmental noise control. What advantages does it have? Expanding the diversity of customers that the restaurant can accommodate and opening up new market niches by making the restaurant more accessible to people with physical, hearing, visual, intellectual or any other type of disability. Knowledge and training Knowledge and training The keys The team knows local cuisine and advises diners on the different proposals on the menu. The staff receives training to offer great service to diners. What advantages does it have? Improves the restaurant experience by increasing the professionalism of the team while increasing customer satisfaction and, consequently, improving recurrence and reputation. Responsible purchasing policy Responsible purchasing policy The keys Promotion of the consumption of sustainably produced, fair trade, PDO and PGI foods. Support for animal welfare practices. Choice of local and/or proximity suppliers. Planning weekly purchases and implementing efficient kitchen practices. What advantages does it have? Positive impact on local economic development and gives security to diners since the quality and traceability of food is guaranteed. Reduction of single-use packaging Reduction of single-use packaging The keys Reduction in the use of single-use packaging and replacement with sustainable and recyclable disposable products, both in restaurant kitchenware and in take-out and delivery services. Making water available to customers in bottles or jugs free of charge. Availability of information on the correct final disposal of waste to promote recycling. What advantages does it have? Reduction of material purchase costs, with the savings it represents in the long term. Furthermore, with increasing environmental awareness, customers are opting for companies committed to the environment. Carbon footprint Carbon footprint The keys Compilation of data and consumption of direct and indirect emissions to calculate the carbon footprint generated. Information to all staff and collaborating companies. Implementation of carbon footprint compensation actions. What advantages does it have? Transparency, image awareness, environmental leadership, collaboration with the community and identifying opportunities to reduce consumption costs and, therefore, to save. Promotion of sustainable mobility Promotion of sustainable mobility The keys Updated information on itineraries and means of transport available to get to the restaurant. Prioritization of modes of transport with the least impact on the environment. Provision of a space for parking alternative vehicles, such as scooters or folding bicycles. What advantages does it have? Contribution to reducing pollution while showing the restaurant’s commitment and concern for the well-being of the environment and the community. Monitoring customer satisfaction Monitoring customer satisfaction The keys Regular monitoring of customer satisfaction, both in terms of service and sustainability criteria, and implementation of the necessary corrective measures to respond to negative comments. What advantages does it have? Increase customer loyalty and improve the restaurant’s brand image and operational efficiency, promoting quality service and motivating staff to actively participate in sustainability initiatives. Why am I interested? 1. Because the Barcelona Sustainable Gastronomy Quality Seal will identify you in the guide and on the street as a restaurant that cares about meeting the 17 United Nations Sustainable Development Goals. 2. Because the guide will be part of an international campaign to promote tourism and restaurants in Barcelona with the endorsement of Visa, Turisme de Barcelona and Biosphere. 3. Because 87%* of travelers declare their intention to carry out sustainability practices when traveling, and 33%* are willing to pay a 10% extra cost for sustainable services. * Sources: Visa Inc. The Global Travel Intentions Study 2023 and Observatori de Turisme a Barcelona. Report on the profile and habits of tourists in Barcelona city 2022.
