with sustainability
We are responsible with the environment
Our passion is to offer gastronomy of the highest quality. And we want it to generate the least possible environmental impact.<br>To achieve this, we work on sustainability with a very specific contribution in each area, and we are also committed to the 17 SDGs.
Learn more about the 17 SDGs
Renewable energies 
Carbon footprint 
Energy efficiency 
Innovation and digitalization 
Responsible purchasing 
Responsible consumption 
Food utilization 
Waste management 
Mobility and accessibility 
Team value management 
Social awareness Renewable energies
All the energy we consume at Restaurant Nectari —100% of it— is green.
Why do we choose green energy?
- They are inexhaustible sources of energy.
- We fight against climate change.
- We do not emit polluting gases through our consumption.
- We reduce our environmental footprint and CO₂ emissions.
Check the green energy certificates here:
Carbon footprint
We strive to minimize our environmental impact through very concrete actions:
Tratamos de minimizar nuestro impacto ambiental con acciones muy concretas:
We reduced our CO₂ emissions by -12.8% in 2021.
This includes fossil fuels, electricity and water consumption, and professional travel.
We were able to go from 3.57 tons of CO₂ in 2020 to 3.12 tons of CO₂ in 2021.
🚗 Using sustainable transportation
We travelled 4,500 km in a hybrid car.
♻️ Working to reduce our waste
We weigh the waste generated by our activity.
Energy efficiency
We have invested in two key upgrades to ensure that we are efficient in our energy consumption.
💡Lighting
Our extensive wine list is presented on an iPad to avoid excessive paper consumption.
❄️☀️ Air conditioning
Efficient systems and A-certified equipment.
30% energy savings through supply from a central cooling plant.
Enclosures that provide thermal insulation for the restaurant.
Innovation and digitalization
At Restaurant Nectari, we see digital innovation as a way to reduce paper consumption.
This is why we have made major investments in this area.
🍷 Using an iPad to present the wine list.
Our extensive wine list is presented on an iPad to avoid excessive paper consumption.
📲 Menu accessible via QR code
Our menu can be accessed on your phone via QR codes, making it more convenient.
👨🍳Cooking techniques
Among other examples, we have introduced dry nitrogen as one of our techniques.
Responsible purchasing
We are committed to a gastronomy that is also healthy, as it meets the following requirements:
- Real Food.
- Organic products.
- Sustainable agriculture.
- Organic olive oil.
- Certified meat.
📍 Proximity
Our fruits and vegetables come directly from Maresme and El Prat.
Our meats come from local farms.
🌿 Self-production
We are passionate about our raw ingredients.
We have our own gardens, which we tend to ourselves.
Responsible consumption
The impact of our activity is real, and we want to be fully aware of it.
That’s why we measure our consumption and set very specific goals.
⚡ −6.17% in electricity consumption compared to the previous year
💧 −26.46% in water consumption compared to last year.
Food utilization
We aim to reduce our ecological impact while also helping those who need it most. We collaborate with the Emmaüs Foundation.
The Emmaüs Foundation is a local organization that provides dignified, high-quality meals to elderly people and families in vulnerable situations. Their work and ours share the same values: human solidarity, the inviolable dignity of the individual, generosity, and respect.
Waste management
We have two very specific objectives:
We minimize food waste through donations.
We manage waste responsibly.
🧴 Plastic consumption
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The sustainability committee oversees purchases and suppliers to ensure the elimination of plastics.
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Els envasos del take away se serveixen en envasos fabricats amb blat de moro.
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We eliminate all single-use plastic.
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Bottled water is served in returnable or reusable containers.
📄 Paper consumption
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We reduce paper use in our offices, and we also recycle the paper we do use.
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We have opted for the digitalization of our menu and for managing orders using an iPad.
💧 Water consumption
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We have installed the EcoFrog Avatar system to avoid the use of detergents.
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We have water-flow aerators installed on our taps, and we have added dual-flush systems to reduce water consumption.
Mobility and accessibility
Commitment must be demonstrated both in our facilities and in our behavior. That’s why:
♿️ The entire restaurant is accessible and has restrooms adapted for reduced mobility.
🚶♀️🚌♻️ Our trips are made on foot, by public transport, or in zero-emission vehicles.
🚌📍We provide information about public transport to encourage its use among our customers.
🚲🅿️ We provide parking spaces to encourage staff to use bicycles or scooters for transportation.
Team value management
The people who make up Restaurant Nectari are the most important. Therefore, we work on the following areas:
📘 Training Plan
We provide training courses on food handling, workplace safety and health, sustainability, sales techniques, and the development of our gastronomic offering.
🤝 Teamwork
We involve our staff in designing the gastronomic offering, because we grow thanks to everyone’s knowledge.
🕊️Work–life balance
We have flexible schedules and adaptable working hours so our team can take care of their families.
Social awareness
We share the world we live in, and that’s why we consider our surroundings and how we can contribute our small part.
🥫 We donate surplus food to local non-profit organizations.
🎁 We donate lost items to people in need who can give them a new useful life.
🍽️ We take part in Tapas per la Pau to raise funds for World Central Kitchen.
🎓 We support future professionals through internship agreements.
