Ricard Camarena has been awarded the #AlimentosDeEspa\u00f1a Sustainable Sun by the 2026 Repsol Guide, a distinction for gastronomic projects that apply responsible practices \u201cacross the board\u201d, with environmental coherence and a vision that goes beyond the plate.<\/p>\n\n\n\n
Ricard explained that the first premise of being \u201csustainable is that what you do has objective value in itself, without needing a discourse behind it to justify it.\u201d \u201cThings have to make sense and taste good; if someone is then interested in knowing more, we tell them,\u201d he said.<\/p>\n\n\n\n
The chef said that what they cook at the restaurant has to be \u201cgood enough for someone who comes to our house and cannot hear, see or speak to enjoy it.\u201d \u201cFrom there, everything makes sense. The truth is we are better at doing it than at telling it,\u201d he noted.<\/p>\n\n\n\n
Ricard stressed that sustainability is \u201ca way of working when nobody is watching.\u201d \u201cAnd, above all, it is a matter of honesty with the produce, the team and the land,\u201d he added.<\/p>\n\n\n\n
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 \u201cLETERN Sin Desperdicio\u201d brand, which exemplifies all his work to make the most of produce.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
\u201cREALITY MUST COME BEFORE DISCOURSE\u201d<\/p>\n\n\n\n
Ricard believes that \u201cthe hard part is not having a sustainable discourse. The hard part is keeping it up every day, when reality bites.\u201d And for Camarena, there is a key part that is almost never said out loud: \u201cWithout (economic) viability there is no sustainability. You can have the best intentions in the world, but if the model doesn\u2019t hold up, what you have is a story\u2026 not a project.\u201d<\/p>\n\n\n\n
This recognition, awarded in this edition to three other restaurants \u2014Espacio Tramo, Restaurante Ansils and Le Moles\u2014 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.<\/p>\n","protected":false},"excerpt":{"rendered":"