Year by year, we manage to further reduce our water and energy consumption.

Thanks to the optimization of kitchen processes and the use of modern technologies, we ensure that every drop of water and every kilowatt of energy are used responsibly. In this way, we have managed to reduce year-over-year electricity consumption by 32% per person and water consumption by 14% per person within a year.

We focus on fresh ingredients from local suppliers, which not only allows us to support regional producers but also reduces the need for long-distance transportation.

A shorter journey for products means lower CO2 emissions associated with logistics, as well as ensuring the highest quality and freshness of our dishes. Using seasonal vegetables and fruits also reduces the need for storage in energy-consuming refrigerators.

Meat, especially beef, has a significant impact on greenhouse gas emissions.

That’s why in our restaurants, its presence is limited to a minimum – across the entire ARCO and Treinta y Tres menu, we only have three beef dishes. Instead, we focus on creative plant-based dishes that delight with their taste and variety. At ARCO, we offer a special tasting menu for vegetarians, while at Treinta y Tres, guests can choose from a wide range of vegetarian dishes that prove that meat-free cuisine can be just as rich and satisfying.

In the kitchens of our restaurants, we make sure that every part of the ingredients is put to use.

We use vegetable peels and meat scraps to prepare aromatic broths and sauces. At ARCO, we implement a zero waste philosophy, where every part of the product is thoughtfully utilized, which not only helps reduce waste but also inspires the creation of new, unique flavors.

Additionally, we manage the quantity of products ordered to avoid surpluses and food waste. We carefully plan portions to minimize waste while ensuring guests receive full and satisfying meals. At ARCO, we also have a reservation system connected with prepayment, which gives us an accurate picture of bookings and allows us to prepare meals exactly for the number of people who ordered. This eliminates excess food preparation and reduces waste to an absolute minimum.

Caring for the environment, we ensure proper waste segregation and composting of organic scraps.

This helps us reduce the amount of waste sent to landfills and decrease the methane emissions generated during its decomposition process. We also collaborate with local recycling companies to ensure the most efficient reuse of materials.

We strive to reduce the use of single-use materials, which is why in our restaurants, we use only biodegradable or reusable packaging.

We have significantly reduced the use of glass, plastic, and paper by eliminating single-use packaging and maximizing material recycling. In both restaurants, we do not use plastic or single-use packaging. Additionally, we offer water in returnable bottles or filtered water in reusable bottles – guests can choose which option they prefer. Our efforts aim to reduce waste and promote a more sustainable lifestyle.

In all of our restaurants, we use only energy-efficient lighting sources.

Moreover, part of our electricity is sourced from geothermal energy located beneath the building, which significantly reduces CO2 emissions. As a result, our restaurants are more environmentally friendly and more energy-efficient.