Grupo Mediterránea, a leading company in global collective catering services with more than 30 years of experience, was founded with a family philosophy. Today, more than 9,000 employees in more than 1,000 centers in Spain and Latin America make up the large Mediterránea family, which has kept its original concept: close and personalized management. From its beginnings, the company set out to generate a positive impact on the community in which it operates.

EcoCook® is the first and only Swiss certification in the catering sector that recognises the sustainable practices of a restaurant on all levels. For consumers, EcoCook® is above all a guarantee of these practices and commitments to sustainability.

The EcoCook® team, composed of experts in sustainability, certification and communication, has developed the “EcoCook® Sustainable Restaurant Certification Program”, which allows restaurant owners to:

  • Improve their practices
  • Reduce their environmental impacts
  • Reduce their operating costs
  • Differentiate themselves

Discover below the results of the certification (v2020).

Restaurant service 1, 2 and 3

Restaurant service 4

Restaurant service 5

The online platform of the EcoCook® Sustainable Restaurant Certification Program’s provides a global overview of the sustainability level of each restaurantt at any given time. Shown above are Mediterránea’s scores (unit: EcoCookpoints v2020).

The caterers meet all mandatory certification criteria and a large number of optional criteria, which has enabled them to achieve the fourth level of EcoCook Sustainable Restaurant certification v2020, although there is still room for improvement.

Below is an overview of the sustainable actions undertaken by this restaurant owner:

Food and drink, Menus and cooking

  • The catering services managed by the Mediterránea Group exclude endangered species from their menus. To this end, we work with the lists of vulnerable and endangered species such as the Red List of Threatened Species of the International Union for Conservation of Nature, among other guides.

  • In order to ensure the protection of the species, Mediterránea has decided to eliminate in these centers tuna from its recipes as of 2022.
  • Mediterránea works with a supplier approval system that allows it to guarantee compliance with European regulations regarding genetically modified organisms and possible contaminants such as heavy metals, dioxins, etc. in food products.

  • 47-49% of fruit and vegetables are seasonal.

  • 61-65% of the food purchased is plant-based.

  • High environmental impact foods such as beef, which accounts for approximately 2.4-3%, as well as coffee and chocolate which account for approximately 1-1.3% of total food purchases, are limited.

  • The food purchased is 88-93% raw food.

  • It is planned to optimise the traceability of foodstuffs in order to know more precisely where they come from.

  • Caterers commit to limit saturated fats, salt, sugar, colourings, and any other additives, thickeners or flavour enhancers in their recipes.

  • Fried foods are limited and represent only 3% of the total gastronomic offer.

  • More than 60% of the gastronomic offer is made up of vegetarian proposals.

  • Mediterránea works with a dietician to compose healthy and balanced recipes on a daily basis.

  • The risk of microbiological contamination is minimised through its HACCP training and control system.

  • A programme to improve food procurement and menu proposals has been implemented (2022-2025 programme).

Communication et Responsabilité sociale

Communication and Social Responsibility

    • Mediterránea has a Sustainability Policy for its catering services.
  • The catering service is committed to communicating the ECO, organic, local, MSC, ASC, etc. foodstuffs included in the menus.

  • Healthy eating and physical activity are promoted.

  • Diners are informed about the nutritional values of the dishes.

  • It is possible to order a special preparation in case of allergies and intolerances.

  • The diners and employees are made aware of food waste, as well as sensible water and energy consumption.

  • Mediterránea has a team working to manage sustainability in catering centres.

  • Within the framework of continuous improvement, suppliers as well as management and employees are involved in achieving sustainability objectives.

  • Training is offered to employees, e.g. in sustainable practices, health and safety and nutrition.

  • Pay equity is guaranteed, work-family balance and social inclusion are promoted.

Ressources, Produits et matériaux

Resources, Products and materials

  • Mediterránea is committed to registering the water and energy consumption of the catering services.

  • The electricity they consume is 100% from renewable sources.

  • Preventive and corrective maintenance of kitchen equipment is carried out.

  • The installations are fitted with insulation structures to prevent thermal losses.

  • The facilities have rainwater recovery tanks.

  • Sinks are fitted with sensors or pedals to prevent water wastage.

  • For hand drying, the use of air dryers or recycled paper is proposed.

  • Catering services are committed to using certified environmentally friendly cleaning products.

  • The cleaning products are concentrated products and have a dosing system.

  • A programme to reduce water and energy consumption has been implemented (2022-2025 programme).

  • An improvement programme on purchasing cleaning products and materials has been implemented (programme 2022-2025).

  • Catering services commit themselves to establish energy and water consumption indicators for each place setting.

Déchets, Compensations et donations

Waste, Compensations and donations

  • Waste segregation is carried out according to regulations for a smooth management and to minimize the amount sent to landfill.

  • Cutlery, plates, bowls, glasses and cups from on-site services are reusable.

  • Water fountains are available in the catering facilities.

  • No disposable material is systematically provided, but is offered to the diner to be served as needed.

  • Bread and single doses of sugar, sauces, condiments and any accompaniments are provided to the diner upon request.

  • The tables do not have tablecloths to avoid the consumption of resources and washing products.

  • Wherever possible, double-sided printing and digital transmission of documents to employees are used.

  • Caterers have a management system in place to minimise food waste that allows them to calculate indicators of waste generated per covered area. This system is audited and certified by an independent accredited organization.

  • Mediterránea collaborates with the programme “Otro Tiempo Otro Planeta” to promote labour insertion. It also collaborates with The Hope Food programme to make food donations.

  • Mediterránea is committed to registering the quantities of waste generated by its catering services.

    • A waste reduction programme has been implemented (2022-2025 programme).