Sustainable Mindset: Small Steps for Change
The beginning...
We all have that moment of clarity when everything falls into place, whether it's a book, a project, or a vacation. It's that moment when all your thoughts align, and you find what you've been searching for. I had that moment when I was striving to do better but was also blaming myself for just trying. The reality check was that mastery takes time and consistency. A good friend of mine, who is a wellness expert, always says, "I may not be the smartest, but I'm a learner." He listens to podcasts all day and brings new ideas to discuss. That's the purpose of this text—to talk, discuss, argue, and start with the right mindset.
The Why?
Having worked in the restaurant and hotel industry for the past 17 years, I developed a sense of waste. In a professional kitchen, any waste is money lost, and you'll face consequences if you throw away precious food without utilizing all its edible or usable parts.
Growing up in the countryside with a family that cared about organic and sustainable living, I was surrounded by this mindset from an early age. My dad commuted to work on a bicycle when almost no one else in the city did. My parents had their organic garden, and we were eating tofu and Seitan before anyone knew how to pronounce them.
Starting as a chef in Catalunya, I didn't care about the origin, carbon footprint, or transportation of ingredients. I just wanted the best, most expensive, and exotic items for my kitchen, without considering the consequences.
But one day, as I was butchering a locally sourced free-range chicken, I realized that I couldn't keep going without making changes. This chicken had a minimal carbon footprint, sourced just an hour away, with no waste other than the box taken back by the farmer. That got me thinking about every product that entered the restaurant—local beef, wild fish, wild boar, and vegetables.
When I went to work in Hong Kong, I realized that almost all the produce used there was imported from around the world. It made me question why we couldn't build a sustainable mindset where local produce is prioritized, even if the quality isn't the same. Why should a single piece of dairy be packaged in plastic, travel by plane, and be delivered to a table 10,000 km away? I'm not advocating for a complete ban on imported items, but can't we be wiser in our choices? I understand the need for positive business results, but at what cost? What kind of identity does it bring to a restaurant to serve Bluefin tuna when everyone else is doing the same? Or caviar, uni, and Wagyu beef?
During my four years working in Bali, which faced viral pollution and trash waves, I witnessed the urgency of sustainability. I had the pleasure of working with highly motivated people who were keen to make a difference. And in my latest career move to Portugal, I joined a luxury hotel chain that values wellness and sustainability. I worked with a team that was willing to change things for the better.
That's part of my journey and the main purpose of this. I believe these pages can help you become more operationally sustainable in the hospitality industry, and the principles can be easily applied at home
