Conscious Cuisine - Sustainability
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Sustainability

Conscious Cuisine

Conscious Cuisine

Conscious cuisine by Chef Joaquín Pitta

Just like the cocktails crafted at our bar, Coiron Restaurant operates with a focus on sustainability. We separate organic kitchen waste for composting, while non-compostable waste is redirected to nearby pig farms as feed.

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Sustainable planning

For the 2023-2024 season, head Chef Joaquín Pitta of Las Torres Patagonia says that his priorities will be product optimization, organic waste management, and research to progressively minimize single-use plastic materials. The role of the organic garden and the operations team will be key in the upcoming seasons.

Optimizing supply and waste

To optimize and conserve resources, organic waste will be separated by its potential for reuse. Non-reusable organic items like cooked meat, fats, and sinews will be managed by the operations department and repurposed as feed for local pig farms. Meanwhile, reusable organic materials such as shells, seeds, pulp, stems, and leaves will undergo various processing techniques to facilitate their circular utilization. Reusable organic products, such as shells, seeds, pulp, stems and leaves, will be processed using different techniques in order to make use of them in a circular approach towards reuse. Different techniques to cure these items will be applied, such as dehydration, pulverization, fermentation, pickling, and marination, in order to take advantage of their virtues and to provide new sensory stimulation in Las Torres Patagonia’s kitchens.

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Las Torres Patagonia

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