From Waste to Resource

Our main challenges lie in scaling production while maintaining the artisanal quality and sustainability standards of the product. Building strong logistics between markets, restaurants, and farmers requires coordination and trust; to maintain daily circular waste collection. Another challenge is achieving greater visibility to reach chefs and restaurateurs who can amplify our impact

What could be achieved with additional TASTE support ?

With TASTE support, we could scale our model to more Barcelona markets and develop cross-border “pop-up residencies” in partner EU cities. We aim to reach chefs and restaurateurs — the true amplifiers of change — inspiring them to ask: What more can I do?

Together, we could form a cooperative of chefs to extend the “winter pop-up” into a year-round initiative using other seasonal fruits and vegetables. This expansion could create jobs for senior citizens and people seeking new opportunities, fostering inclusion, collaboration, and a living circular economy. We also seek to strengthen digital tools for impact tracking and to build bridges with European partners in sustainable gastronomy.