Responsible consumption, waste reduction and sustainable options for guests.

Transition to using cardboard materials instead of plastic, including cups, containers and straws. Elimination of single-use plastics.

Energy-efficient LED lighting and motion sensors to reduce energy use in low-activity areas.

Committed to local suppliers, waste reduction and local gastronomic culture.

Prioritize purchasing food and products from local suppliers to reduce your carbon footprint.

Reuse ingredients and resources as much as possible to reduce waste.

Elimination of single-use plastics benefits waste reduction.

Promote local gastronomic culture.

Area involved in energy efficiency, digital footprint reduction and sustainable technology.

Recycling of computers and audiovisual materials to protect environmental health.

Implementation of a document management system that has reduced document printing practically 100%.

Commitment to sustainable sourcing, packaging reduction and eco-friendly products.

Electronic documents are stored digitally, facilitating organization and encouraging savings on paper and ink.

Buy ethically and sustainably, prioritize the acquisition of ecological products and we change plastic for cardboard.

Prioritize purchasing food and products from local suppliers to reduce your carbon footprint.

Sauce dispensers reduce product waste and promote environmental awareness.

The use of Kraft paper picnic bags promotes sustainability by reducing the use of plastic and favoring recyclable materials.

QR codes replace printed documents, reducing paper and promoting electronic management, saving resources and minimizing waste.