Ricard Camarena has been awarded the #AlimentosDeEspaña Sustainable Sun by the 2026 Repsol Guide, a distinction for gastronomic projects that apply responsible practices “across the board”, with environmental coherence and a vision that goes beyond the plate.

Ricard explained that the first premise of being “sustainable is that what you do has objective value in itself, without needing a discourse behind it to justify it.” “Things have to make sense and taste good; if someone is then interested in knowing more, we tell them,” he said.

The chef said that what they cook at the restaurant has to be “good enough for someone who comes to our house and cannot hear, see or speak to enjoy it.” “From there, everything makes sense. The truth is we are better at doing it than at telling it,” he noted.

Ricard stressed that sustainability is “a way of working when nobody is watching.” “And, above all, it is a matter of honesty with the produce, the team and the land,” he added.

The Sustainable Sun highlights practices such as reducing food waste, waste management, energy efficiency and responsible consumption. Ricard has been working with local farmers for years and has developed a line of products and drinks under the “LETERN Sin Desperdicio” brand, which exemplifies all his work to make the most of produce.

In the case of Ricard Camarena Restaurant, the Repsol Guide highlights the use of local resources, its own vegetable garden, waste management and its energy-efficiency study.

“REALITY MUST COME BEFORE DISCOURSE”

Ricard believes that “the hard part is not having a sustainable discourse. The hard part is keeping it up every day, when reality bites.” And for Camarena, there is a key part that is almost never said out loud: “Without (economic) viability there is no sustainability. You can have the best intentions in the world, but if the model doesn’t hold up, what you have is a story… not a project.”

This recognition, awarded in this edition to three other restaurants —Espacio Tramo, Restaurante Ansils and Le Moles— highlights projects showing that responsibility can be applied from top to bottom, from the origin of the produce to energy, waste and impact on the environment.