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The new GAU Catering facilities are a reference in the sector. They have been designed using a Zero Waste and Low Carbon catering model and stand out for the sustainable measures in their construction.
The equipment and the operation of the new kitchen seek to generate the lowest possible environmental impact and add value to its gastronomic offer.
An outdoor space with native and aromatic plants that require little water and enhance urban greenery. A place that not only contributes to the aesthetics of the environment, but also reflects a commitment to local biodiversity and water conservation.
A small green “oasis” for employees and customers, in the open air, where they can relax or simply take a break, which is beneficial for mental health and well-being.
A space where to pamper the plants that come from our events, take care of them, recondition them, and give them a second life.
An initiative that demonstrates GAU Catering’s commitment to environmental responsibility and the reuse of resources. Where sustainable technologies have been integrated, such as the implementation of efficient irrigation systems, the use of recycled materials and renewable energy sources.
An opportunity to educate employees and customers about plant care, the importance of reuse and how they can contribute to the maintenance of this space.
GAU Catering has created a very special space in its facilities. It is an area in which to promote communication, training and share R+D+I (Research, Development and Innovation) with our team, the Soul of our menu.
This space aims to foster collaboration, creativity and the exchange of knowledge and ideas within the organization.
A versatile space that can be adapted to different needs, such as formal presentations, trainings… a place that allows team members to share concerns, knowledge, and experiences, fostering a culture of participation and continuous learning.
In our new facilities, we have implemented initiatives to reduce food waste and encourage the donation of surplus food to employees (through the use of “tupperware”) or to charitable organizations.
We raise awareness of food waste among employees and customers and encourage participation in sustainable practices. Education can include the importance of selecting appropriate portions and the positive impact of donations.
Bici Park and Active Mobility. Installation of electric vehicle charging points to support the transition to a more sustainable vehicle fleet. Promoting the use of public transportation, as well as encouraging sustainable transportation in distribution vehicles, employees, suppliers, and customers.
The integration of measures to take advantage of natural light in walkways and the implementation of efficient lighting technologies in GAU Catering facilities are outstanding practices in terms of sustainability and energy efficiency.
Harnessing Natural Light in connecting corridors, wherever possible, not only reduces reliance on artificial lighting during the day, but also creates a more comfortable and healthier environment for occupants.
All areas of the facility are equipped with LED bulbs, known for their energy efficiency, long life and ability to provide high quality lighting.
Light sensors in walk-through areas and refrigerated chambers (ensuring that lighting is needed only when required) and Timers in Outdoor Areas (which reduce unnecessary energy consumption during hours when outdoor lighting is not essential), are some of the measures that contribute to the overall energy efficiency of the facility, not only reducing costs, but also the environmental footprint associated with energy consumption.
The machinery in our new facilities is more efficient. It not only reduces energy consumption, but also long-term operating costs.
Cold room cooling is done with environmentally friendly refrigerants glycol and R290. These refrigerants have a lower environmental impact in terms of global warming potential compared to more traditional refrigerants. At the same time, they use glycol water as a transport element, thus eliminating the risk of leaks and the amount of refrigerants used.
The air conditioning is segmented by zones, with thermostats and efficient thermal insulation, avoiding energy waste by air conditioning unnecessary spaces.
A grease trap has been installed for wastewater management, contributing to sustainability and environmental protection.
Offering local water helps reduce the CO2 emissions associated with transporting bottled water. This not only decreases the carbon footprint, but also supports the local economy. We have eliminated the use of plastic bottles.
Installing flow restrictors in common areas and in the kitchen is an effective water conservation practice that not only saves water resources, but also reduces costs associated with water consumption.
Efficient washing equipment reduces the consumption of electricity, water, and chemicals.
At events, we have replaced individual plastic bottles with refillable glass bottles and water dispensers, reducing the generation of plastic waste and promoting more sustainable practices.
Establishing specific containers for different types of waste promotes more sustainable practices and facilitates waste management.
We sort paper, plastic, glass, organic waste, among others. Proper separation of waste at source minimizes cross-contamination and ensures that recyclable materials are not mixed with non-recyclable waste and contributes to the reduction of waste sent to landfills. This is essential to minimize environmental impact and make the most of recyclable resources.
We promote a culture of recycling among employees, customers, and visitors. GAU Catering integrates the 3Rs (reduce, reuse, and recycle) in its daily operations, which contributes significantly to the conservation of resources and the reduction of negative impacts on the environment.
The showroom and offices have been air-conditioned using air-water heat pumps (aerothermal), with a performance three times better than a conventional gas boiler heating system.
Consumption efficiency is also detected in the generation of domestic hot water, where heat pump equipment is also used with a performance four times better than a conventional gas boiler or electric storage tank system.
At the same time, the free energy of the hot water from the energy recuperator of the cooling circuit of the compressor and condenser units of the refrigeration equipment of the freezing and refrigeration chambers is used.
This system achieves a spectacularly efficient performance, obtaining between 20% and 30% of the sanitary hot water production from free energy from the surplus heat of the refrigeration equipment.
The office and showroom furniture has been eco-designed in a space and environmentally friendly way.
The careful selection of suppliers aligned with GAU Catering’s values is a key strategy to support the company’s sustainability and environmental responsibility objectives, contributing not only to the image and value of GAU Catering, but also to the company’s image.
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