Barcelona leads climate action with Hospitality #ForTheClimate

The province of Barcelona has established itself as the territory with the highest participation in Hostelería #PorElClima, the initiative developed by ECODES together with Coca-Cola, with the support of Hostelería de España, to accompany bars, restaurants, and cafes in their transition towards a more sustainable and low-carbon activity.

With 4,319 establishments joined, Barcelona accounts for nearly 20% of the more than 21,800 businesses that are part of the project throughout Spain. A participation that highlights the commitment of the Barcelona hospitality sector to climate action and its ability to incorporate sustainability measures into the daily management of the establishments.

These results were presented during the meeting "Vuelta a los territorios: Barcelona", held at the Núria restaurant, which brought together representatives of the driving entities, hospitality associations, industry professionals, and institutional representatives to recognize the path taken and share the next challenges of the decarbonization of the hospitality industry.

The event allowed for an assessment of a journey that began in Barcelona in 2019, which has continued with initiatives in Sitges, the Passeig de Gourmets, and other meetings with industry professionals. Seven years of work that have contributed to mobilizing thousands of establishments and consolidating a hospitality community committed to sustainability.

Sustainability measures

Through the diagnostics carried out in more than 3,800 establishments in the province, Hostelería #PorElClima has identified 55,320 sustainability measures underway, which represents an average of between 14 and 15 actions per analyzed establishment.

Among the most widespread practices are waste separation and recycling, the use of efficient lighting, and water-saving measures. According to the data presented, 96% of the analyzed establishments recycle glass, 78% use LED bulbs, and 73% have flow restrictors on their taps. These actions reflect how climate action can be integrated into the daily operations of bars and restaurants through practical and accessible solutions. Many also allow for the reduction of resource consumption, cost savings, and the improvement of business efficiency and competitiveness.

The project has also advanced in emission measurement and the financing of technological improvements. In Barcelona, 25 carbon footprint calculations have been made and 19 climate bonds have been activated to facilitate investments in more efficient refrigeration, lighting, and air conditioning equipment, noting, for example, an average reduction of nearly 12% in emissions associated with electricity consumption. Likewise, Coca-Cola has contributed to offsetting more than 900 tons of CO₂ linked to hospitality establishments in the province.

During the meeting, Juan Ortiz, General Director of ECODES, highlighted "that more than 4,300 establishments in Barcelona are part of Hostelería #PorElClima demonstrates that climate action can reach all types of businesses, regardless of their size. The value of the project lies in supporting this commitment with concrete tools and solutions, helping establishments to reduce consumption, measure their emissions, and improve their efficiency. Barcelona is today an example of how collaboration between entities and the hospitality sector can generate results on a large scale".

For his part, Joaquim Edo, from Coca-Cola Europacific Partners Iberia, has pointed out that "at Coca-Cola we want to continue accompanying the hospitality sector in its sustainable transition as well. The results in Barcelona demonstrate that, when we bring practical solutions to establishments, sustainability also becomes an opportunity to improve their businesses. Behind these more than 4,300 establishments are thousands of professionals who are demonstrating that it is possible to move towards a more efficient, competitive hospitality industry that is prepared for the future.".

Round table

The day included a round table, moderated by the gastronomic journalist Carme Gasull, in which Gemma Puig, Carme Ruscalleda, Roger Pallarols, from the Barcelona Restaurant Guild, and Juan Ortiz, general director of ECODES, participated. During the conversation, the challenges of sustainability in the hospitality industry, adaptation to climate change, efficient resource management, and opportunities for collaboration to continue advancing were addressed.

From the Barcelona Restaurant Guild, Roger Pallarols highlighted the participation of the sector and the need to provide tools that allow for the continued expansion of the establishments' commitment. Chef Carme Ruscalleda provided the gastronomic perspective, highlighting the importance of incorporating sustainability into the daily management of kitchens, from food waste reduction to the choice of products and suppliers.