This three Michelin-starred restaurant in Spain is taking a new approach to recycling some of its waste.
Once upon a time, there were three brothers...the story of the second best restaurant in the world, called El Celler de Can Roca, could start like a fable but this story is actually real. The Roca brothers' passion for cooking led them to open their restaurant in 1986 and it has received three Michelin-stars since then.
Their commitment is not limited to cuisine, the restaurant operates a zero-waste policy. Celler de Can Roca’s philosophy consists in enhancing the local products and favouring sustainability.
Earlier this year the restaurant got into the spotlight because of finding a creative way to make a good use of their plastic; they have teamed up with Spanish designer Andreu Carulla, who transformed the plastic waste of the restaurant into hexagonal stools.
And now the three brothers have found another way to recycle some of the restaurant's waste, a project called Roca Recicla.
Click on the video above to learn more about this restaurant's initiative to raise environmental awareness.