The island's gastronomy takes a step forward towards sustainability, analyzing aspects such as refrigeration consumption, local produce, electricity bills, overall consumption, and waste management. The goal is to achieve greater efficiency without losing culinary identity.
The initiative, involving establishments from seven municipalities, has allowed for the evaluation of the environmental, energy, and social management of businesses with diverse profiles. The diploma award ceremony recognized the courage of the participating businesses and emphasized that sustainability has become a key tool for management, savings, and competitiveness in the sector.
The program, which included on-site audits and individualized action plans, was structured around five pillars: waste management and food waste, proximity purchasing and zero kilometer, energy efficiency, water footprint, and social commitment. The average Gastronomic Sustainability Index for participants stood at 54%, considered a starting point for future improvements.
The proximity purchasing segment was where restaurants achieved the best results, with an average of 65% and some exceeding 80%. This confirms the consolidation of local produce as a pillar of Gran Canaria's gastronomic identity and a tourist asset connecting with the landscape and the primary sector.
Raúl García Brink, Minister of Environment for the Cabildo de Gran Canaria, highlighted that sustainability is directly linked to competitiveness, cost savings, and energy efficiency, aspects increasingly demanded by consumers and tourism operators.
Food waste was identified as the major pending challenge, addressed as a direct management opportunity to improve purchasing, adjust production, and reduce losses. The role of technology, including artificial intelligence, was explored to analyze waste and optimize decisions.
The fifteen pioneering restaurants are Rías Bajas Las Palmas, Camino al Jamonal, Qué Leche!, El Equilibrista 33, Sorondongo, and El Padrino (Las Palmas de Gran Canaria); Nelson and Ca' Miguel (Agüimes); El Sitio Ibérico and Sábor (Santa Lucía de Tirajana); Maximilian's and Liágora (San Bartolomé de Tirajana); La Trastienda de Chago (Gáldar); La Pasadilla (Ingenio); and La Catedral Bistró (Arucas). The diversity of these establishments reinforces the idea that sustainability is applicable to any culinary model.
The program aims to integrate sustainability into daily decisions regarding purchasing, water management, energy, and waste, strengthening restaurants' connection to the territory and preparing them for the future.
