A Madrid-based restaurant supported by Race to Zero Accelerator, Hostelería #PorElClima, shows that green innovation in the hospitality industry can reduce emissions and save costs.
Bálamo Restaurant, under the leadership of Managing Partner Oscar García Sáiz, has implemented several impactful initiatives:
☀️ Installed solar panels in 2021, achieving a standard carbon savings of 249.86 tonnes and avoiding 296.70 tonnes of CO2 emissions — equivalent to planting 406 trees.
💨 Installed gas and grease retention panels to capture pollutants from kitchen fumes, reducing air pollution.
⛽️ Recycles 100% of used vegetable oil, converting 23,500 litres into biodiesel in 2023, preventing the contamination of 23,500,000 litres of water.
💧 Uses grease separators to recycle 24,000 litres of wastewater annually, conserving water and protecting the ecosystem.
🌷 Employs natural vertical gardens to improve air quality, generating oxygen and reducing harmful gases.
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