Restaurants

CONSULTATION GROUP

24 members from 10 EU countries (GR, BE, ES, IT, NL, PL, HU, DE, FR, IE)

Bistros, cafés, hotel-restaurants

Size:

50% medium-sized companies (<250 employees)
50% small businesses (<50 employees)

WHY SHOULD RESTAURANTS JOIN ?

SOPEXA_055_PLAN'EAT - Food services - verticale

Outcomes of implementing health & sustainability practices in restaurants

Seasonal & sustainable menus: Designing menu around seasonal ingredients helps lower costs, reduce environmental impact, and offer fresher meals that customers appreciate.
Smarter portions & surplus management: Cutting food waste helps save money, improve kitchen efficiency, and support sustainability, all without sacrificing customer satisfaction.
Certified products for quality & sustainability: Choosing certified foods helps guarantee quality and transparency and ensures responsible sourcing and builds customers’ trust.
Local sourcing: Partnering with local suppliers can guarantee fresher ingredients, lower transportation emissions and encourage stronger community support.
Customer engagement: Educating customers on the benefits of seasonal, local, fresh and certified foods can boost their satisfaction and strengthen restaurants’ reputation.
Staff involvement & training: Empowering staff through sustainability training drives long-term positive change in restaurant operations.

MEMBERS

Electra Palace roof garden featured image

Electra Metropolis Roof Garden featured image

Casa Comala

Segovia, Spain

Castilian cuisine enriched with influences from Mexican culture located in Segovia

This restaurant provides local raw materials and participates in a local food program: Alimentos de Segovia. They work with a local provider of chili, a main ingredient in Mexican food. There is a sustainable project in the area that locally produces spicy sauces and they have established a partnership with them, as providers but also by co-organising events.

Casa Comala

Aponiente

Cadiz, Spain

Innovative and quality cuisine where the main food products come from the sea. The restaurant has three Michelin stars.

Restaurant led by chef Angel Leon, known worldwide for his commitment to the conservation and management of the ocean through research into new ingredients that reduce fishing pressure and promote sustainable fishing.

Aponiente

Peskesi

Heraklion, Greece

Traditional Cretan cuisine

The restaurant conveys to visitors the whole philosophy of the Cretan tradition while promoting the principles of sustainable gastronomy and resource management. Cultivate the raw materials of their dishes on their farm, highlight local quality products, cooperate with selected Cretan producers and prepare their dishes by reviving traditional cooking techniques.

Peskesi

Electra Palace roof garden

Athens, Greece

Mediterranean fusion dishes.

This Green Key certified restaurant, partners with local farms and artisans to ensure the freshness of the ingredients. They are actively working to reduce carbon emissions, by implementing energy efficient practices, reducing food waste through thoughtful sourcing, recycling programs and sustainable packaging.

Electra Palace roof garden

Electra Metropolis Roof Garden

Athens, Greece

Creative Greek and Mediterranean cuisine.

Electra Metropolis Roof Garden

Chabrol

Schaerbeek, Bruxelles, Belgium

Creative bistro, seasonal cuisine. Large majority of plant-based options.

The restaurant selects its sustainable suppliers via the platform Terroirist. A cooperative which takes care of distribution and logistics by connecting restaurants with local producers.

Chabrol