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Ca'Maruco, a seasonal restaurant enhancing the local production

Source: https://www.facebook.com/restaurant.ca.maruco/

Sector
Horeca
Keywords
KM0 Short Circuit Local Food Traceability
From which SME is it?
Ca’Maruco
Location
Picassent, Valencia, Spain
Format
Physical
Years of implementation
Seven
Website
https://www.facebook.com/restaurant.ca.maruco/
Abstract

Ca'Maruco is a restaurant in Picassent that is motivated by the aim of doing things well. They have a KM0 objective, work with local providers, and even have their own garden to make their own vegetables. Their business ethic is about serving seasonable food only, and explaining customers about the seasonability of products. They have an important concern for food quality and reduced use of phytosanitary products. Then, they also adapt menus to allergies and food intolerence. Their fight is to keep affordable prices for adapted alternative diets. They have close communication with their providers and avoid processed products.

Relevance

This best practice addresses several key aspects of ESG, specially in HORECA sector related with sourcing sustainable ingredients and products, with its own vegetables, and food from KmO providers They have an important strategy to promote ethically sourced food: analysing potential challenges, such as limited availability of sustainable ingredients, higher costs associated with sustainable sourcing, and complexities in the supply chain.

Concepts addressed within ESG
  • Ethics
  • Seasonability
  • Traceability
  • Food quality and safety
Certifications

NA. They prefer to work with local providers and direct contacts rather than focusing on certificates.

Bibliography

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