A third of the world's food production is thrown away. Gastronomic activity is one of the activities that generates the greatest waste.
The trend of zero waste restaurants and bars is growing around the world. Many of these ventures seek, in addition to a positive environmental impact, to generate a social benefit, by incorporating and training workers from vulnerable sectors. The Amasijo restaurant in Santiago del Estero is an icon of regenerative cuisine at a national and international level. It uses products from the farm or garden itself, or from local and nearby production, no further than 30 kilometers.