{"id":4123,"date":"2025-04-17T00:39:17","date_gmt":"2025-04-17T00:39:17","guid":{"rendered":"https:\/\/hawa.com.ar\/?page_id=4123"},"modified":"2025-12-16T21:06:42","modified_gmt":"2025-12-16T21:06:42","slug":"restaurantes-bares-cafes","status":"publish","type":"page","link":"https:\/\/hawa.com.ar\/pt\/restaurantes-bares-cafes\/","title":{"rendered":"Restaurantes"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"4123\" class=\"elementor elementor-4123\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<div class=\"elementor-section elementor-top-section elementor-element elementor-element-5d25d00b elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"5d25d00b\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;animation_mobile&quot;:&quot;bounce&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-286adfe6\" data-id=\"286adfe6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-22a5432 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"22a5432\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\"><span style=\"font-size: 33.18px\">Restaurantes, Bares y Caf\u00e9s\n<\/span>\n<br>\n<span style=\"font-size: 18.18px\">Mar\u00eda Lucila Fern\u00e1ndez Dumont\n<\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7db99638 elementor-widget elementor-widget-text-editor\" data-id=\"7db99638\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/intro-bares-224x300.jpg\" alt=\"Restaurantes bares y caf\u00e9s\" width=\"204\" height=\"273\" \/>Introducci\u00f3n<\/h3><p align=\"left\">El sector de la gastronom\u00eda (restaurantes, bares y cafeter\u00edas) est\u00e1 recibiendo cada vez m\u00e1s atenci\u00f3n por su papel en el cambio clim\u00e1tico. Aunque la mirada suele centrarse en la producci\u00f3n agr\u00edcola o la industria pesada, la operaci\u00f3n diaria, el uso de insumos, el desperdicio y los patrones de consumo en hoteler\u00eda generan una huella de carbono significativa. Pero \u00bfa qu\u00e9 nos referimos cuando hablamos de la huella de carbono? Es el total de gases de efecto invernadero emitidos directa o indirectamente por una actividad, producto o servicio, medido en unidades de di\u00f3xido de carbono equivalente (CO\u2082e). En gastronom\u00eda, incluye desde la energ\u00eda usada para cocinar, los alimentos que se compran y transportan, hasta los residuos que se generan. Medir la huella de carbono implica analizar el ciclo de vida completo de los alimentos: c\u00f3mo se producen, se transportan, se preparan y se desechan. Solo entendiendo ese recorrido se pueden tomar decisiones efectivas de reducci\u00f3n.<\/p><p align=\"left\">Hoy, los comensales no solo buscan buena comida o un caf\u00e9 de calidad, sino tambi\u00e9n experiencias coherentes con sus valores. En este blog exploramos qu\u00e9 est\u00e1 ocurriendo en el mundo, por qu\u00e9 este tema es clave para el futuro de los bares, restaurantes y cafeter\u00edas, y qu\u00e9 pasos pr\u00e1cticos pueden adoptarse para reducir su impacto ambiental sin perder sabor ni rentabilidad. Porque cuidar del planeta tambi\u00e9n puede ser una excelente estrategia de negocio.<\/p><h4 align=\"left\">Panorama Global<\/h4><p align=\"left\">El sector gastron\u00f3mico est\u00e1 cada vez m\u00e1s bajo el foco por su contribuci\u00f3n al cambio clim\u00e1tico y por el deseo creciente de los consumidores de elegir opciones m\u00e1s sostenibles.<\/p><ul><li><p align=\"left\">Seg\u00fan informes, la hoteler\u00eda y la gastronom\u00eda representan alrededor del 10 % de las emisiones globales de gases de efecto invernadero (GEI).<\/p><\/li><li><p align=\"left\">El 73 % de los clientes est\u00e1 dispuesto a pagar m\u00e1s por opciones de alimentos sostenibles.<\/p><\/li><li><p align=\"left\">El 66 % de los comensales prioriza restaurantes con pr\u00e1cticas ecol\u00f3gicas al elegir d\u00f3nde ir.<\/p><\/li><li><p align=\"left\">En Latinoam\u00e9rica y el Caribe, el desperdicio de alimentos representa cerca del 16 % de la huella de carbono mundial asociada a p\u00e9rdidas poscosecha y minoristas.<\/p><\/li><\/ul><p><img decoding=\"async\" class=\"size-medium wp-image-4405 alignright\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/compromiso-300x292.jpg\" alt=\"Ecologia\" width=\"300\" height=\"292\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/compromiso-300x292.jpg 300w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/compromiso-768x746.jpg 768w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/compromiso-12x12.jpg 12w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/compromiso.jpg 784w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p><p align=\"left\">Estas cifras muestran que, aunque muchas pr\u00e1cticas sostenibles parezcan peque\u00f1as (como reducir el desperdicio o usar productos locales), el impacto acumulado del sector es enorme.<\/p><p align=\"left\">Un estudio realizado en Malasia aporta una mirada interesante: las cafeter\u00edas, pese a su tama\u00f1o reducido, pueden tener una huella de carbono incluso mayor que los restaurantes tradicionales, debido al uso intensivo de equipos el\u00e9ctricos y al desperdicio generado por los consumidores. La mayor\u00eda de los residuos alimentarios proviene de lo que los clientes dejan en sus platos, no de la cocina. Esto demuestra que la sostenibilidad depende tanto de las decisiones del negocio como de los h\u00e1bitos de quienes lo frecuentan.<\/p><p align=\"left\">Para <b>HAWA<\/b>, acompa\u00f1ar a restaurantes, bares y caf\u00e9s en este proceso tiene sentido tanto ambiental como de negocio: ayuda al planeta, mejora la eficiencia operativa y responde a un cliente cada vez m\u00e1s consciente.<\/p><h4 align=\"left\">Contexto en Argentina<\/h4><p align=\"left\"><img decoding=\"async\" class=\"size-medium wp-image-4406 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/contexto-300x300.jpg\" alt=\"Contexto Argentina\" width=\"300\" height=\"300\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/contexto-300x300.jpg 300w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/contexto-150x150.jpg 150w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/contexto-768x768.jpg 768w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/contexto-12x12.jpg 12w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/contexto.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>En Argentina, el tema de la huella de carbono empieza a ganar espacio en las conversaciones empresariales, y el sector gastron\u00f3mico no es la excepci\u00f3n. Aunque a\u00fan no existen muchos datos espec\u00edficos, ya hay se\u00f1ales de cambio y el pa\u00eds tiene las herramientas para convertirse en referente regional en sostenibilidad.<\/p><p align=\"left\">Un ejemplo inspirador es el restaurante mendocino <i>Cal\u00e9ndula<\/i>, el primero del pa\u00eds certificado como \u201cCarbono Neutral\u201d. Este caso demuestra que una operaci\u00f3n gastron\u00f3mica sostenible es posible y puede transformarse en una ventaja competitiva: atraer a un p\u00fablico que valora la responsabilidad ambiental y busca experiencias con prop\u00f3sito.<\/p><p align=\"left\">Cada vez m\u00e1s empresas argentinas (grandes y peque\u00f1as) comienzan a medir su impacto ambiental. Para los bares, caf\u00e9s y restaurantes, esto representa una gran oportunidad de diferenciarse mostrando compromiso y transparencia. Adem\u00e1s, la fortaleza agroalimentaria del pa\u00eds abre nuevas posibilidades: productos locales, trazabilidad y optimizaci\u00f3n de insumos pueden reducir significativamente las emisiones asociadas a la cadena de suministro.<\/p><p align=\"left\">Incorporar la medici\u00f3n y gesti\u00f3n de la huella de carbono no solo ayudar\u00e1 a cuidar el planeta, sino tambi\u00e9n a construir un modelo de negocio m\u00e1s eficiente y alineado con las expectativas de una nueva generaci\u00f3n de consumidores conscientes.<\/p><h4><span style=\"font-size: x-large;\"><b>Buenas pr\u00e1cticas para reducir la huella de carbono<\/b><\/span><\/h4><h5><a name=\"_i3ii12m5qbq6\"><\/a> <span style=\"color: #000000;\"><span style=\"font-size: medium;\"><b>\u00bfD\u00f3nde se generan las emisiones?<\/b><\/span><\/span><\/h5><p align=\"left\"><u><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4407 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r1.jpg\" alt=\"\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r1.jpg 108w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r1-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/>Energ\u00eda<\/u>: cocinas, hornos, heladeras, iluminaci\u00f3n y climatizaci\u00f3n.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4408 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r2.jpg\" alt=\"\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r2.jpg 108w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r2-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\"><u>Transporte<\/u>: de insumos, bebidas, empleados y clientes.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4409 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r3.jpg\" alt=\"Alimentos\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r3.jpg 108w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r3-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\"><u>Producci\u00f3n de alimentos<\/u>: especialmente los de origen animal o importados.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4410 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r4.jpg\" alt=\"Desperdicios\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r4.jpg 108w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r4-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\"><u>Desperdicio de comida<\/u>: antes o despu\u00e9s del servicio.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4411 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r5.jpg\" alt=\"Desperdicios de Comida\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r5.jpg 108w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r5-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\"><u>Residuos<\/u>: envases, pl\u00e1sticos, aceites, materiales no reciclados.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4412 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r6.jpg\" alt=\"Consumo Agua\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r6.jpg 108w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r6-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\"><u>Consumo de agua<\/u>: en cocina, limpieza y sanitarios.<\/p><h4>\u00a0<span style=\"color: #000000;\"><span style=\"font-size: medium;\"><b>\u00bfQu\u00e9 se puede hacer para mejorar?<\/b><\/span><\/span><\/h4><p align=\"left\">Reducir el impacto no requiere grandes inversiones, sino decisiones inteligentes y consistentes:<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4413 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r7.jpg\" alt=\"Productos locales\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r7.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r7-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Elegir productos locales y de temporada, reduciendo transporte y apoyando a productores cercanos.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4414 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r8.jpg\" alt=\"Planificar compras\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r8.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r8-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Planificar compras y men\u00fas para evitar desperdicios.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4415 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r9.jpg\" alt=\"Separar residuos\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r9.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r9-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Separar residuos y compostar los restos org\u00e1nicos cuando sea posible.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4416 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r10.jpg\" alt=\"envases reutilizables \" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r10.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r10-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Usar envases reutilizables o reciclables y eliminar pl\u00e1sticos de un solo uso.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4417 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r11.jpg\" alt=\"Optimizar energ\u00eda y agua\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r11.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r11-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Optimizar energ\u00eda y agua, manteniendo equipos eficientes y aprovechando la luz natural.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4418 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r12.jpg\" alt=\"vegetales\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r12.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r12-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Ofrecer opciones de men\u00fa con menor impacto ambiental, como platos basados en vegetales.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4419 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r13.jpg\" alt=\"Capacitar al personal\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r13.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r13-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Capacitar al personal y comunicar los esfuerzos ambientales con honestidad: los clientes valoran la coherencia.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4420 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r14.jpg\" alt=\"Medir y revisar\" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r14.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r14-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Medir y revisar peri\u00f3dicamente la huella de carbono: no es un ejercicio aislado, sino una herramienta para mejorar a\u00f1o tras a\u00f1o.<\/p><p align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4421 alignleft\" src=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r15.jpg\" alt=\"Men\u00fas con QR \" width=\"30\" height=\"30\" srcset=\"https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r15.jpg 100w, https:\/\/hawa.com.ar\/wp-content\/uploads\/2025\/11\/r15-12x12.jpg 12w\" sizes=\"(max-width: 30px) 100vw, 30px\" \/><\/p><p align=\"left\">Men\u00fas con QR en los cuales se pueden incluir detalles sobre el origen de los ingredientes, certificaciones org\u00e1nicas o pr\u00e1cticas de comercio justo.<\/p><h4><a name=\"_ybmgrygq48k8\"><\/a> <span style=\"font-size: x-large;\"><b>Un llamado a la acci\u00f3n<\/b><\/span><\/h4><p align=\"left\"><strong><em> En Argentina y Am\u00e9rica Latina, la sostenibilidad en gastronom\u00eda est\u00e1 ganando terreno. Cada vez m\u00e1s personas eligen comer o tomar un caf\u00e9 en lugares que se preocupan por su impacto ambiental. Tu local puede ser una referencia de impacto positivo si se empieza a actuar hoy.<\/em><\/strong><\/p><p align=\"left\"><strong><em>Lo mejor: muchas medidas sostenibles no solo cuidan el ambiente, sino que tambi\u00e9n reducen costos operativos (menos energ\u00eda, menos desperdicio y una gesti\u00f3n m\u00e1s eficiente).<\/em><\/strong><\/p><p align=\"left\"><strong><em>Sumate a medir tu huella de carbono con HAWA. Realizamos un estudio completo adaptado a tu tipo de local y te ayudamos a dise\u00f1ar un plan de reducci\u00f3n realista, rentable y medible.<\/em><\/strong><\/p><p align=\"left\"><strong><em>Porque la sostenibilidad no es una moda: es el nuevo ingrediente esencial del \u00e9xito gastron\u00f3mico.<\/em><\/strong><\/p><h4 align=\"left\">\u00a0<\/h4><h4 align=\"left\"><span style=\"font-size: x-large;\"><b>Fuentes consultadas y citadas<\/b><\/span><\/h4><p align=\"left\"><span style=\"color: #1155cc;\"><u>Ab Aziz, N. S. A., Hasmady, N. I. I., Shafie, F. A., Mohd Yatim, S. R., Azmi, A., &amp; Clark, A. (2022). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Food waste and carbon footprint assessment of eateries in Kelantan, Malaysia.<\/u><\/i><\/span><u> <\/u><span style=\"color: #1155cc;\"><i><u>Malaysian Journal of Medicine and Health Sciences, 18<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u>(SUPP15), 1\u20138.<\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Biof\u00edlico. (2024). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Sustainable restaurant design &amp; operations: Top tips.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/biofilico.com\/news\/sustainable-restaurant-design-operations-top-tips?utm_source=chatgpt.com\"> https:\/\/biofilico.com\/news\/sustainable-restaurant-design-operations-top-tips<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Camilleri, M. A. (2025). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Sustainability accounting and disclosures of responsible restaurant practices in environmental, social and governance (ESG) reports.<\/u><\/i><\/span><u> <\/u><span style=\"color: #1155cc;\"><i><u>International Journal of Hospitality Management, 126,<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> 104051.<a href=\"https:\/\/doi.org\/10.1016\/j.ijhm.2024.104051\"> https:\/\/doi.org\/10.1016\/j.ijhm.2024.104051<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Chuvieco, E., Burgui, M., Carrero, I., D\u00edaz, E., Labajo, V., Valor, C., &amp; Jim\u00e9nez, R. (2018). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>C\u00e1lculo y etiquetado de la huella de carbono en productos alimentarios.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> C\u00e1tedra de \u00c9tica Ambiental FTPGB-UAH, Universidad de Alcal\u00e1.<\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Ecocuyo. (s.f.). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Es mendocino: cu\u00e1l es el primer restor\u00e1n de la Argentina con certificaci\u00f3n de Carbono Neutral.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/www.ecocuyo.com\/\"> https:\/\/www.ecocuyo.com\/<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Eater Magazine. (2024, octubre). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Climate change and the restaurant industry: How restaurants are reducing their carbon footprint.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/www.eater.com\/\"> https:\/\/www.eater.com\/<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Environment.co. (2024). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Sustainability practices in restaurants.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/environment.co\/sustainability-practices-in-restaurants?utm_source=chatgpt.com\"> https:\/\/environment.co\/sustainability-practices-in-restaurants<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>FAO (Organizaci\u00f3n de las Naciones Unidas para la Alimentaci\u00f3n y la Agricultura). (2023). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Latin America and the Caribbean is responsible for 20% of global food lost from post-harvest up to retail.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/www.fao.org\/americas\/news\/news-detail\/\"> https:\/\/www.fao.org\/americas\/news\/news-detail\/<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>FES Lighting Blog. (2023). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Sustainability in restaurants: Practical ways to go green.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/blog.feslighting.com\/restaurant-sustainability?utm_source=chatgpt.com\"> https:\/\/blog.feslighting.com\/restaurant-sustainability<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Kuuluvainen, S., P\u00e4\u00e4llysaho, M., Rajala, T., Risu, E., Turunen, A., &amp; Vitikka, M. (2022). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Restaurants and carbon footprint \u2013 Mission Zero Foodprint Workbook.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Laurea University of Applied Sciences. ISBN 978-951-799-648-8.<\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Mitchell, E. (2025). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>A qualitative approach on the impact of globalization on traditional Italian restaurant supply chains.<\/u><\/i><\/span><u> <\/u><span style=\"color: #1155cc;\"><i><u>Preprints.org.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> https:\/\/doi.org\/10.20944\/preprints202501.1234.v1 <\/u><\/span><span style=\"color: #1155cc;\"><i><u>(si se conoce DOI, de lo contrario dejar solo la fuente)<\/u><\/i><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Ozturkcan, S., &amp; Kitapci, O. (2023). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>A sustainable solution for the hospitality industry: The QR code menus.<\/u><\/i><\/span><u> <\/u><span style=\"color: #1155cc;\"><i><u>Journal of Information Technology Teaching Cases, 15<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u>(1), 2\u20137.<a href=\"https:\/\/doi.org\/10.1177\/20438869231181599\"> https:\/\/doi.org\/10.1177\/20438869231181599<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Palacio Duhau \u2013 Park Hyatt Buenos Aires. (s.f.). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Nuestro compromiso.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/www.palacioduhauexperience.com\/nuestro-compromiso?utm_source=chatgpt.com\"> https:\/\/www.palacioduhauexperience.com\/nuestro-compromiso<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>ResDiary Blog. (2024). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Restaurant sustainability: How to make your venue more eco-friendly.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/resdiary.com\/blog\/restaurant-sustainability?utm_source=chatgpt.com\"> https:\/\/resdiary.com\/blog\/restaurant-sustainability<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Restaurant Growth. (2024). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Sustainability practices in restaurants: 15 ways to make your business greener.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/www.restaurantgrowth.com\/blog\/sustainability-practices-in-restaurants?utm_source=chatgpt.com\"> https:\/\/www.restaurantgrowth.com\/blog\/sustainability-practices-in-restaurants<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>Tres Mandamientos. (s.f.). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>El 41% de las empresas argentinas mide su huella de carbono.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> Recuperado de<a href=\"https:\/\/www.tresmandamientos.com.ar\/\"> https:\/\/www.tresmandamientos.com.ar\/<\/a><\/u><\/span><\/p><p align=\"left\"><span style=\"color: #1155cc;\"><u>ZipDo Education Reports. (2025). <\/u><\/span><span style=\"color: #1155cc;\"><i><u>Sustainability in the restaurant industry statistics.<\/u><\/i><\/span><span style=\"color: #1155cc;\"><u> ZipDo. Recuperado de<a href=\"https:\/\/zipdo.co\/sustainability-in-the-restaurant-industry-statistics?utm_source=chatgpt.com\"> https:\/\/zipdo.co\/sustainability-in-the-restaurant-industry-statistics<\/a><\/u><\/span><\/p><p align=\"left\">\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-51f7b053 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"51f7b053\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/hawa.com.ar\/pt\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">VOLTAR \u00c0 P\u00c1GINA INICIAL<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-28e3663 elementor-widget__width-inherit elementor-fixed elementor-widget elementor-widget-elementskit-back-to-top\" data-id=\"28e3663\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_position&quot;:&quot;fixed&quot;}\" data-widget_type=\"elementskit-back-to-top.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"ekit-wid-con\" >\t\t\t<div class=\"ekit-back-to-top-container ekit-btt icon_only\" data-settings=\"{&quot;offset_top&quot;:0,&quot;show_after&quot;:0,&quot;show_scroll&quot;:&quot;yes&quot;,&quot;style&quot;:&quot;icon_only&quot;,&quot;foreground&quot;:null,&quot;background&quot;:null}\"> \n\t\t\t\t<span class=\"ekit-btt__button yes\">\n\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-up\"><\/i>\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t<\/div>\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<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Restaurantes, Bares y Caf\u00e9s Mar\u00eda Lucila Fern\u00e1ndez Dumont Introducci\u00f3n El sector de la gastronom\u00eda (restaurantes, bares y cafeter\u00edas) est\u00e1 recibiendo cada vez m\u00e1s atenci\u00f3n por su papel en el cambio clim\u00e1tico. Aunque la mirada suele centrarse en la producci\u00f3n agr\u00edcola o la industria pesada, la operaci\u00f3n diaria, el uso de insumos, el desperdicio y los [&hellip;]<\/p>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_4123\" class=\"pvc_stats all\" data-element-id=\"4123\" style=\"\"><i class=\"pvc-stats-icon small\" aria-hidden=\"true\"><svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"far\" data-icon=\"chart-bar\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 512 512\" class=\"svg-inline--fa fa-chart-bar fa-w-16 fa-2x\"><path fill=\"currentColor\" d=\"M396.8 352h22.4c6.4 0 12.8-6.4 12.8-12.8V108.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v230.4c0 6.4 6.4 12.8 12.8 12.8zm-192 0h22.4c6.4 0 12.8-6.4 12.8-12.8V140.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v198.4c0 6.4 6.4 12.8 12.8 12.8zm96 0h22.4c6.4 0 12.8-6.4 12.8-12.8V204.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v134.4c0 6.4 6.4 12.8 12.8 12.8zM496 400H48V80c0-8.84-7.16-16-16-16H16C7.16 64 0 71.16 0 80v336c0 17.67 14.33 32 32 32h464c8.84 0 16-7.16 16-16v-16c0-8.84-7.16-16-16-16zm-387.2-48h22.4c6.4 0 12.8-6.4 12.8-12.8v-70.4c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v70.4c0 6.4 6.4 12.8 12.8 12.8z\" class=\"\"><\/path><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/hawa.com.ar\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif\" border=\"0\" \/><\/p>\n<div class=\"pvc_clear\"><\/div>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4123","page","type-page","status-publish","hentry"],"a3_pvc":{"activated":true,"total_views":0,"today_views":0},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Restaurantes - HAWA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hawa.com.ar\/pt\/restaurantes-bares-cafes\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurantes - HAWA\" \/>\n<meta property=\"og:description\" content=\"Restaurantes, Bares y Caf\u00e9s Mar\u00eda Lucila Fern\u00e1ndez Dumont Introducci\u00f3n El sector de la gastronom\u00eda (restaurantes, bares y cafeter\u00edas) est\u00e1 recibiendo cada vez m\u00e1s atenci\u00f3n por su papel en el cambio clim\u00e1tico. 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