Tèrra
Zero waste-restaurant with a green heart
As its name suggests, the soil is of crucial importance for the eco-certified Tèrra. Not only are all the vegetables organic, but — with a few exceptions — they’re also locally produced in close collaboration with the region’s farmers. Meat is not always on the menu, but when it is, it’s prepared with consideration for the animals and nature. Consequently, meat from wild game or an older dairy cow may appear on the menu. For the past three years, Tèrra has been a zero-waste restaurant, which means that everything is recycled, and any bones or fibers that remain are collected by a composting company. Tèrra also avoids single-use plastics, like using pressure cookers instead of sous vide bags.
Summary:
• Eco-certified
• Locally-sourced ingredients
• A comprehensive “upcycling” approach where every part of an ingredient is used — and used again
• Participant in the Gastroeconomic Forum in Barcelona, speaking about zero waste