In this newsletter we would like to talk about the I Foro Tudestino Sostenible: Working Group on Sustainability in the Kitchen that we held yesterday in Cadiz.

Tudestino Sostenible, a tourism sustainability certification that promotes sustainable practices in the gastronomic industry, has successfully held the 1st Tudestino Sostenible Forum.

This first event, focused on sustainability in the kitchen, brought together experts and chefs to discuss strategies and solutions that benefit both the environment and consumers.

This forum is part of the activities of the Sustainable Tudestino Community, a meeting space between the different companies that are within the certification program and stakeholders related to their activity.

The event was held in the Agora of Incubazul Cadiz, the high-tech and blue economy incubator of the Zona Franca Consortium, and was attended by kitchen teams from restaurants such as Arsenio Manila, La Terraza de Puerto Sherry, Tirabuzón, 4 Estaciones, Nahu Beach, El Patio de Tarifa, Nómadas Grill or Bebo Los Vientos.

After an initial presentation of the community and the certification by Alfonso Matías, the day continued with a training talk on sustainability in the kitchen and a round table discussion led by Rafael Gómez, head of certification consulting, and Juan Jose Amate, head of certification auditing.

In this second part, the keys to implement a roadmap to facilitate the adoption of sustainability models were discussed:

• The adoption of measures covering different aspects of sustainability in which kitchen equipment is involved, such as waste management, water and energy consumption efficiency, supply chain, food waste prevention.
• The relevance of communication with stakeholders, in order to know the main trends and demands, and thus focus on those measures that add value to the customer and generate positive impact on the environment.
• The need to adopt a management model that helps the implementation of the measures adopted in the usual processes of a restaurant. This also facilitates the collection of data and information that will help in the process of continuous improvement.

These three areas of work on sustainability are part of the certification standard created by Tudestino Sostenible, which has already been adopted by different establishments in the province of Cadiz.

This forum has also given the opportunity to participate to artisanal and sustainable producers, belonging to Incubazul, such as Productos La Salá or Salineras de la Esperanza, which have enriched the subsequent working table and contributed with their vision as suppliers.

A second forum is planned for June and to continue implementing different working groups with the participation of the different teams that make up the catering and hotel establishments in the community.

Tudestino Sostenible is committed to continue promoting sustainability in gastronomy and to inspire others to join this cause.