The Repsol Guide and AENOR unveil new certification for "Efficient and Sustainable Kitchens"

Press Release 02/06/2021 00:00
  • The Repsol Guide, in support of the food service industry and as part of its constant search for innovative initiatives, has created this certification — the only of its kind in Spain — specifically for the Spanish restaurant industry.
  • With this certification, awarded by Repsol and verified by AENOR, the Repsol Guide aims to showcase sustainable projects based on respect for the environment and energy efficiency.
  • There are three categories within this certificate, "Spelt", "Honey", and "Saffron", to recognise restaurants' level of compliance with a series of efficiency and sustainability requirements.
  • Fourteen restaurants participated in the pilot year and will be the first to receive this certification: Aponiente, Arzak, Azurmendi, Casa Solla, Cenador de Amós, Coque, Disfrutar, Ramón Freixa, El Invernadero, Lúa, Bagá, La Berenjena, Monastrell, and Mo de Movimiento.
Repsol's executive managing director of Client and Low Carbon Generation, Maria Victoria Zingoni, the director of the Repsol Guide, María Ritter, AENOR's director of Strategic and Product Marketing Javier Mejía, and some of the chefs who received this certification

As part of its commitment to showcasing sustainable projects that defend energy efficiency and respect for the environment, the Repsol Guide has unveiled this first-of-its-kind certificate for Spanish restaurants: "Efficient and Sustainable Cooking," which was presented today, at the 2021 Madrid Fusión gastronomy congress. This initiative by Repsol and the Repsol Guide, developed in conjunction with AENOR, intends to instil the values of energy efficiency and sustainability of Spanish cuisine.

With this new certification and as a leader in providing multi-energy and energy transition solutions, our Company will provide restaurants with knowledge, assessment, and certification on their energy efficiency and degree of environmental sustainability..

The process will be simple, agile, and personalized. Any restaurant can request this certification. An evaluator will carry out an on-site audit and a detailed study of the establishment's situation in terms of energy efficiency and sustainability. Suggestions for improvement in each of these areas will also be provided. AENOR will assess compliance throughout the process and will guarantee the certificate's rigor and quality.

To obtain this certification, each establishment must meet a set of requirements, which will be assessed by AENOR. Each restaurant will undergo an evaluation based on criteria of energy performance; the energy efficiency of its facilities; emissions measurement and reduction; the use of renewable energy sources; sustainable mobility; raising awareness and training; management and efficient use of water; measurement, recovery, and reuse of waste; limiting food waste; and use of local products, ecological products, or products with a guarantee of origin.

A point system is then used to determine which of three categories each establishment is placed in following the evaluation: Spelt, Honey, or Saffron. The Spelt category is for establishments that can be considered efficient and sustainable, realistic and adapted to the current circumstances faced by the restaurant industry. The Honey category goes to restaurants demonstrating a clear commitment to sustainability though steps taken meticulously to ensure sustainability in their processes and equipment. And the Saffron category awards excellence and recognizes business models that espouse a global perspective, and which are efficient and sustainable in all their processes.

The choice of the names of these categories is no coincidence: together, the two staples and one spice are considered world heritage food items that have traditionally been cultivated or produced sustainably, and which are currently at risk of disappearing. The international Ark of Taste initiative catalogues foods and ingredients whose existence has been threatened by unsustainable production practices.

A total of 14 restaurants featured in the Repsol Guide are participating in this pilot project. Additionally, a number of renowned chefs were in attendance at today's presentation: Oriol Castro (Disfrutar, three Repsol Guide Suns); Diego Sandoval (Coque, three Repsol Guide Suns); Elena Arzak (Arzak, three Repsol Guide Suns); Ramón Freixa (three Repsol Guide Suns); Manuel Domínguez (Lúa, two Repsol Guide Suns); Rodrigo de la Calle (two Repsol Guide Suns); Pedro Sánchez (Bagá, one Repsol Guide Sun); and Felipe Turull (Mo de Movimiento). Each of them has demonstrated their commitment to sustainability and energy efficiency in the kitchen, and they are all contributing with their knowledge and awareness to the creation of this certificate.

With this initiative, our Company aims to raise awareness within the restaurant industry about the importance of properly managing energy, waste, as well as the products that enter each restaurant's kitchen. Our executive managing director of Client and Renewable Generation, Mavi Victoria Zingoni, says that “the new certificate responds to Repsol's strategy of contributing to sustainable development and is an opportunity for society and all sectors of the economy to exchange information and knowledge, and actively participate in people's environments and overall well-being (...) This is an initiative that reflects our commitment to reaching net zero emissions and which places both the energy transition and our customers at the center of our strategy".

On November 26th, the multi-energy company presented its 2021–2025 Strategic Plan, which will lay out its transformation over the coming years and will allow it to advance in its goal of reaching net zero emissions by 2050.

The director of the Repsol Guide, María Ritter, remarked during the presentation that the "Repsol Guide has based this project on the knowledge gained from over 40 years of supporting the restaurant industry and identifying its needs. The Repsol Guide is not removed from the difficulties that this industry is currently experiencing, which is why we intend for every restaurant to have access to the tools that can let them improve their situation in terms of energy and sustainability, and which contribute to improving environmental balance”, she added.

AENOR's director of Strategic and Product Marketing, Javier Mejía, said that we are focused on the development of sustainable solutions that reflect the demands and values of organizations at all times. To achieve this, we have adopted a leading role in generating trust, and that position has allowed the AENOR brand to be associated with quality products and services and doing things the right way. We convey truthful and trustworthy messages with conviction to the consumer, thanks to our unique position. This certification is a means for Repsol to send a clear message with the added value of the AENOR brand and demonstrate its commitment and dedication to the long-term sustainability of an industry that is vital to the Spanish economy, and which has been dealt a severe blow by the coronavirus crisis.”

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