The Abica de La Marina restaurant became a “Zero Emissions” local, a distinctive of the Hospitality for Climate pilot program that is awarded for implementing actions to reduce and offset the impact of its activity on the environment, measuring for this your carbon footprint.
The regent of Abica, Antón Sáez, points out that he has always taken into consideration “having the least possible impact on the environment”, not only in his professional facet, for this reason, when he started his restoration project “we were already talking about working with local product, for quality, but also for proximity and sustainability ”, says Sáez.
When they opened the store in La Marina, they not only thought about the product they were working with, but also what the restaurant itself would be like and, from the first moment, they emphasized aspects such as lighting, to try to “reduce consumption”. without losing light power. “It was not only thinking about the environment, but as a way of internal philosophy, not because of the fact of looking for certificates”, explains Sáez.
They also have a system to control energy consumption and compare it with its environment, “to know if we are consuming above the average, or vice versa, below, and to know what measures to follow,” he says. Thus, they were adding measures to “reduce our consumption”, in addition to their commitment to returnable glass.
Hostelería por el Clima was born in 2017, developed by Ecodes and with the support of Coca-Cola. It seeks to be a platform that brings together the community of establishments that seek to engage with society and its environment. There are currently 685 adherents to the program, among which they carried out more than 4,000 actions for the climate.
This pilot project, in which Abica participated to obtain this certificate, tries to measure the carbon footprint of the establishments through the Greenhouse Gas Protocol, an international tool used to calculate emissions, both direct and indirect. After the calculation, the premises compensate their emissions with contributions to environmental projects.