{"id":3012,"date":"2022-01-26T18:28:28","date_gmt":"2022-01-26T18:28:28","guid":{"rendered":"https:\/\/odsforbusiness.com\/?p=3012"},"modified":"2022-01-26T19:01:19","modified_gmt":"2022-01-26T19:01:19","slug":"las-3-ps-de-la-restauracion","status":"publish","type":"post","link":"https:\/\/odsforbusiness.com\/en\/las-3-ps-de-la-restauracion\/","title":{"rendered":"Las 3 \u00abP’s\u00bb de la restauraci\u00f3n"},"content":{"rendered":"
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Hace unos d\u00edas hemos tenido la oportunidad de escuchar a D.Sergio Gil, Presidente de la Fundaci\u00f3n<\/span> Restaurantes Sostenibles <\/span><\/em>en una mesa<\/em> redonda de la Asociaci\u00f3n Espa\u00f1ola de Amigos Empresarios en la que presentaba este gran proyecto que cuenta ya con m\u00e1s de 950 restaurantes en su haber.<\/p>

Sergio Gil arranc\u00f3 su ponencia plante\u00e1ndonos la sustantivaci\u00f3n del t\u00e9rmino \u00absostenible\u00bb (esto es, convertir este adjetivo calificativo en un sustantivo) y convertirlo en un sustantivo que sea sin\u00f3nimo de GESTI\u00d3N.<\/p>

\u00bfY c\u00f3mo conseguirlo?<\/span><\/p>

Pues con INVESTIGACI\u00d3N<\/span>. En estos momentos Restaurantes Sostenibles tiene en marcha dos proyectos de investigaci\u00f3n <\/span><\/em>(Barcelona con 25 restaurantes y Guip\u00fazcoa con 16 restaurantes) y un tercero previsto el a\u00f1o que viene en Madrid. Una investigaci\u00f3n financiada por el Ayuntamiento de Barcelona y la propia fundaci\u00f3n.<\/p>

La investigaci\u00f3n se centra en dos objetivos:<\/p>

1.- concretar cuales son los indicadores<\/span> que definen que, y que no es, un restaurante sostenible, en un trabajo de campo con equipos de gastropolog\u00eda (d\u00edcese<\/em> de la antropolog\u00eda al servicio de la gastronom\u00eda, o de la disciplina inspirada en la antropolog\u00eda que analiza las relaciones socioculturales y econ\u00f3micas que se dan en un bar-restaurante) <\/em>en colaboraci\u00f3n con la Universidad de Mondrag\u00f3n,<\/p>

 y<\/p>

2.- el desarrollo de pol\u00edticas inmediatas de econom\u00eda circular. Esto es, demostrar que la econom\u00eda circular es ya un sin\u00f3nimo de econom\u00eda inteligente (Smart Economy) en contraposici\u00f3n a la econom\u00eda lineal, que tiene un escaso rendimiento en el sector de la restauraci\u00f3n en la actualidad.  <\/p>

EJE PERSONAS<\/span><\/p>

Sergio interpreta la sostenibilidad desde tres ejes: planeta, producto y persona.<\/p>

  • El eje producto<\/span> es importante (muy) en Espa\u00f1a, con el ecosistema que tenemos en t\u00e9rmino de puertos mar\u00edtimos en los 4 puntos cardinales. Somos una gran potencia pesquera, agr\u00edcola y ganadera y en productos de proximidad, de temporada y ecol\u00f3gicos.<\/li>
  • El eje planeta<\/span> (eficiencia energ\u00e9tica, gesti\u00f3n de agua, ambiental y de residuos, materiales y equipos o envases) no se nos ha dado tan bien y se ha trabajado siempre mejor en otros pa\u00edses de Europa como los escandinavos, y en Norteam\u00e9rica con procesos y tecnolog\u00eda de \u00faltima generaci\u00f3n.<\/li>
  • El m\u00e1s importante para Restaurantes Sostenibles <\/span><\/em>es el eje personas, tanto en el personal de los establecimientos como en los clientes y la ciudadan\u00eda en general de este gran pa\u00eds que es Espa\u00f1a, con todo el gran potencial en turismo y restauraci\u00f3n que tenemos. Y es que en personas nadie la hab\u00eda puesto el cascabel al gato. Restaurantes Sostenibles <\/span><\/em>contribuye al eje personas desde el arco mediterr\u00e1neo, enriqueciendo el debate m\u00e1s all\u00e1 del mero discurso de recursos humanos.<\/li><\/ul>

    La Fundaci\u00f3n Restaurantes Sostenibles parte de un hecho, y es que ning\u00fan restaurante es sostenible al 100%<\/span>, y su gran apuesta es ir dando los pasos en los tres ejes (Planeta, Personas y Productos) hacia la b\u00fasqueda de un balance equilibrado en todos ellos.   <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Hace unos d\u00edas hemos tenido la oportunidad de escuchar a D.Sergio Gil, Presidente de la Fundaci\u00f3n Restaurantes Sostenibles en una mesa redonda de la Asociaci\u00f3n Espa\u00f1ola de Amigos Empresarios en la que presentaba este gran proyecto que cuenta ya con m\u00e1s de 950 restaurantes en su haber. Sergio Gil arranc\u00f3 su ponencia plante\u00e1ndonos la sustantivaci\u00f3n del t\u00e9rmino \u00absostenible\u00bb (esto […]<\/p>\n","protected":false},"author":2,"featured_media":3013,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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