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Criteria

The SUSTAINABLE GASTRONOMY certification is awarded after passing an independent evaluation or audit. The criteria are grouped into 8 areas, each of which includes both mandatory and optional requirements. Depending on the level of compliance achieved, different certification levels may be reached.

01. Sustainable sourcing

Environmental and social criteria are considered when purchasing ingredients.

Mandatory criteria

▪ Knowing the origin of ingredients

▪ Using local, seasonal and/or environmentally or socially certified ingredients

▪ Offering tap water

Optional criteria

▪ Evaluating the percentage of local, seasonal and/or environmentally or socially certified ingredients used

▪ Assessing ingredient purchasing practices

▪ Using underutilised ingredients

02. Waste management

Good practices that help reduce, separate and properly manage waste are taken into account.

Mandatory criteria

▪ Separating and identifying waste

▪ Monitoring and recording the amount of waste generated

▪ Promoting the use of sustainable packaging

Optional criteria

▪ Defining and planning waste-reduction strategies

▪ Having a plan that prioritises the use of sustainable packaging

▪ Assessing the management of discarded furniture and fittings

03. Food waste

Value is placed on adopting strategies that minimise food loss and waste.

Mandatory criteria

▪ Monitoring and recording food losses

▪ Managing organic waste

▪ Offering dishes made with underutilised ingredients

▪ Giving customers the option to take away uneaten food

Optional criteria

▪ Defining and planning strategies to reduce losses

▪ Using digital technology to measure and analyse waste

04. Efficient use of natural resources

The aim is to optimise water and energy consumption.

Mandatory criteria

▪ Monitoring water and energy consumption

▪ Implementing measures to optimise consumption

Optional criteria

▪ Assessing the use of renewable sources and self-consumption

▪ Having a plan to reduce natural resource consumption

▪ Implementing measures to minimise water and energy use

05. Sustainable construction

This assesses whether sustainable development criteria were taken into account during the design, construction and operational planning stages.

Mandatory criteria

▪ Ensuring thermal comfort

Optional criteria

▪ Implementing energy-efficiency measures

▪ Assessing the management of owned assets

▪ Providing electric vehicle charging points

▪ Holding a sustainable design and construction certification

06. Sustainable materials and other supplies

Environmental and social criteria are considered in the purchase and use of materials and other supplies.

Mandatory criteria

▪ Implementing measures to optimise the use and consumption of materials and other supplies

▪ Having a cleaning protocol

Optional criteria

▪ Using materials with sustainability certifications or labels

▪ Having protocols in place to minimise the use of single-use packaging

07. People management

Strategies established to ensure fair working conditions, ethical recruitment and continuous training are taken into account.

Mandatory criteria

▪ Management involvement in sustainability

▪ Fair and inclusive recruitment practices

▪ Providing training for employees

▪ Identifying measures to minimise staff turnover

▪ Measuring employee satisfaction

Optional criteria

▪ Defining and planning strategies to ensure job satisfaction

▪ Communicating environmental initiatives and good practices

08. Social responsibility and communication

The communication strategy for sustainability actions already in place is assessed.

Mandatory criteria

▪ Communicating environmental commitments and sustainable initiatives

▪ Having an environmental and sustainable development policy

▪ Providing information about ingredients (organic, local, certified, etc.)

Optional criteria

▪ Collaborating and participating in sustainability initiatives

▪ Calculating the organisation’s environmental footprint

▪ Implementing communication and awareness-raising strategies that promote sustainable development

Establishments can achieve different certification levels, depending on the extent to which they meet the optional criteria.

See levels

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