Sustainability as a main ingredient: Experiences of the Repsol HORECA Sustainable Community

The restaurants COQUE (3 Soles and 1 Sustainable Sun) and VENTA MONCALVILLO (2 Soles) will tell us how they have transformed their establishments with the aim of becoming more efficient and sustainable as members of the Repsol HORECA Sustainable Community. In addition, Repsol will give its point of view on the gastronomy of the future and its relationship with energy, as well as the lessons learned from the Repsol HORECA Sustainable Community project.