Due to the significant reduction in food waste of 63 percent, in associated costs by 53 percent, and completing 25 reengineering in waste management, Micaela Mar y Leña is the first restaurant in Yucatan and Mexico to receive the Sipra distinction. Platinum for best sustainability practices in the sector.
To reach this opinion, the experts from the consulting firm Comprehensive Solutions for Environmental Problems (Sipra) carried out a diagnosis and subsequently designed and evaluated for two months the implementation of new processes according to different indicators, such as the economic, environmental, and social impact.
At the end of the testing period, the organization determined that the results for the Platinum badge level were obtained.
The general director of Sipra, Selene Alencastro, presented the general director of Micaela Mar y Leña, Alberto Nacif, with the recognition that places them as a national example in reducing food waste in the restaurant industry.
“It represents a responsibility that motivates us to continue improving. We know that there will always be areas of opportunity, and today we reaffirm our commitment to continue learning, innovating, and leading by example. Our mission is not only to serve quality dishes but also to be a restaurant that inspires others in the industry to reduce waste and operate with conscience,” said Nacif.
For her part, Selene Alecastro explained that her team was responsible for measuring waste and the design and implementation of reengineering to achieve a reduction in waste and the direct impact on costs that will allow them to migrate to a circular economy scheme. He highlighted that it is the first restaurant in Mexico to achieve the score for this level of distinction, for having achieved a reduction in food waste of 63 percent, which is equivalent to 4 tons of CO2.
“The road we have left to travel is long, but today we know that we are in the right direction. We will continue working so that Micaela is not only known for its gastronomy, but also for being a benchmark for social and environmental responsibility,” added Alberto Nacif.
This work with Sipra was part of the benefits obtained as the winner of the Award for Best Restaurant of the Year from the Mexico Gastronomic Guide 2024, which was announced in January. In this way, the organizers, Larousse Cocina y Culinaria Mexicana, in addition to the distinction awarded said restaurant a scholarship to be diagnosed and evaluated in the management of its food waste.
Last June this establishment obtained the “Mérida Seal: Sustainable Gastronomic Space” awarded by the city council of the Yucatecan capital. Likewise, in August of this year, at the national MexBest by Who 2024 awards, it received recognition in the category of “Best Service in Gastronomy” in Mexico.
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