La Guixera.
A restaurant with
an innovative character.
SERVICE
Gastronomic consulting for the study of possibilities and applications of proposals for a zero waste menu.
YEAR
2023
There is always talk about the decision-making power of consumers and little about the power that we as chefs have, empowering our communities in the way of cooking, consuming and enjoying gastronomy.
Each dish we serve represents a long journey between the earth and the mouth. A path where culture, creativity, tradition, innovation, sustainability, people, land, diversity come together… A complex story that deserves to be told.
As chefs, we have the opportunity to let our hands tell all these stories.
Initial challenge
Design a zero waste pop-up menu proposal that explains the character and philosophy of La Guixera with a focus on circularity.
Route
Preparation of the waste map generated from the existing letter.
Selection of opportunities and definition of the strategy in the design of the new menu based on the following criteria: Incorporation of high quality local product
- 100% use of ingredients
- Collection of wild plants from the environment and aromatic plants grown by the restaurant.
- Short-term fermentations.
- Buy in bulk.
Finally, 3 dishes are chosen that will be part of the proposal.
Conclusions
One of the challenges of proposing a zero waste menu is that the final consumer understands the concept well, so it is very important to decide how we want to communicate this experience. Instead of using negative concepts such as food waste, we can give it a spin by explaining that these are ingredients of high gastronomic value and great creativity on the part of the restaurant.
For the restaurateur it represents greater benefits by taking advantage of the entire product, gastronomic differentiation and a clear commitment to food sustainability.
