{"id":26418,"date":"2019-05-29T08:00:24","date_gmt":"2019-05-29T06:00:24","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=26418"},"modified":"2019-05-30T10:31:39","modified_gmt":"2019-05-30T08:31:39","slug":"restaurants-ecologics-una-assignatura-pendent","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2019\/05\/29\/restaurants-ecologics-una-assignatura-pendent\/","title":{"rendered":"Restaurants ecol\u00f2gics: una assignatura pendent"},"content":{"rendered":"

El consum de productes ecol\u00f2gics no ha parat de cr\u00e9ixer en els \u00faltims anys al nostre pa\u00eds. Espanya, que lidera la producci\u00f3 ecol\u00f2gica europea, \u00e9s ja el des\u00e8 pa\u00eds consumidor bio del m\u00f3n. Cada vegada m\u00e9s els ciutadans tamb\u00e9 busquen aquest tipus d’aliments quan surten a menjar fora de casa, tot i que l’oferta de restaurants ecol\u00f2gics<\/strong> amb certificaci\u00f3 encara \u00e9s escassa.<\/p>\n

<\/p>\n

\"Restaurants<\/p>\n

Els establiments de restauraci\u00f3 ecol\u00f2gica<\/strong> aposten pel desenvolupament sostenible, la protecci\u00f3 del medi ambient, el consum responsable i l’alimentaci\u00f3 sana i natural mitjan\u00e7ant l’\u00fas de productes ecol\u00f2gics.<\/p>\n

La clau d’un restaurant d’aquestes caracter\u00edstiques \u00e9s que utilitzi aliments ecol\u00f2gics amb un segell d’acreditaci\u00f3. A la Uni\u00f3 Europea<\/a>, la certificaci\u00f3 dels productes derivats de l’agricultura i ramaderia ecol\u00f2gica est\u00e0 regulada pels reglaments comunitaris 834\/2007 sobre Producci\u00f3 i Etiquetatge de Productes Ecol\u00f2gics i 889\/2008 que el desenvolupa, i pot ser realitzada per organismes p\u00fablics o privats .<\/p>\n

La llei exclou els restaurants ecol\u00f2gics de l’obligaci\u00f3 de sotmetre\u2019s al sistema de control regulador requerit a altres operadors en la cadena de producci\u00f3<\/p><\/blockquote>\n

A Espanya<\/strong>, la certificaci\u00f3 dels productes ecol\u00f2gics est\u00e0 delegada a les comunitats aut\u00f2nomes, quinze de les quals han apostat perqu\u00e8 sigui p\u00fablica (dues d’elles amb un model “mixt” p\u00fablic-privat) i dues m\u00e9s, Andalusia i Castella-La Manxa , l’han deixat en mans d’organismes privats i independents. Aix\u00ed, es poden trobar segells emesos pel Consell Catal\u00e0 de la Producci\u00f3 Agr\u00e0ria Ecol\u00f2gica (CCPAE), el Comit\u00e8 Andal\u00fas de l’Agricultura Ecol\u00f2gica (CAAE) o el Consell de la Producci\u00f3 Agr\u00e0ria Ecol\u00f2gica del Principat d’Ast\u00faries (COPAE). Totes aquestes etiquetes tenen un cost per al productor.<\/p>\n

La llei exclou els restaurants ecol\u00f2gics de l’obligaci\u00f3 de sotmetre\u2019s al sistema de control regulador requerit a altres operadors en la cadena de producci\u00f3. Hi ha diversos sistemes de certificaci\u00f3 voluntaris que s’adapten a la legislaci\u00f3 i compensen aquesta manca de regulaci\u00f3 del sector, per\u00f2 al nostre pa\u00eds no estan molt difosos<\/strong>.<\/p>\n

\"Restauraci\u00f3n<\/p>\n

Els restaurants que s’abasteixen exclusivament amb productes ecol\u00f2gics poden obtenir un distintiu que els acredita com a ecol\u00f2gics. INTERECO<\/strong>, una associaci\u00f3 sense \u00e0nim de lucre que agrupa les autoritats p\u00fabliques de control d’agricultura ecol\u00f2gica, el va crear a l’any 2014 a petici\u00f3 del sector de l’hostaleria. Dins d’aquest segell hi ha diverses l\u00ednies segons el grau de comprom\u00eds que adquireixi l’establiment amb l’ecol\u00f2gic: establiment amb el 95% de restauraci\u00f3 ecol\u00f2gica, amb recepta ecol\u00f2gica, amb producte o amb men\u00fa ecol\u00f2gic. Actualment, hi ha quatre establiments<\/a> amb aquest certificat: dos menjadors escolars a Catalunya, la Fundaci\u00f3 Privada St-Paul ‘s i Ecomenja (gestora de centres) a Barcelona, \u200b\u200bBiomen\u00fa a Madrid i la Cantina f\u00e0brica Lastaola Orona S.Coop a a Guip\u00fascoa.<\/p>\n

“La certificaci\u00f3 ecol\u00f2gica a la restauraci\u00f3 costa d’engegar<\/strong>, per\u00f2 creiem que est\u00e0 creixent”, afirma a Bio Eco Actual<\/em> N\u00faria Almarza Esparza, Directora T\u00e8cnica de Intereco. I afegeix: “Cal tenir en compte que \u00e9s una certificaci\u00f3 volunt\u00e0ria i que, per tant, aquells que es sumen tenen molt valor perqu\u00e8 ens ensenyen les seves cuines sense estar obligats”.<\/p>\n

Per Almarza Esparza, la certificaci\u00f3 “\u00e9s un valor addicional”, “un comprom\u00eds del restaurant amb el consumidor<\/strong> en el qual Intereco fa de testimoni”. I avisa: “Hi ha molts restaurants que ofereixen productes ecol\u00f2gics sense tenir la certificaci\u00f3 corresponent”.<\/p>\n

No \u00e9s l’\u00fanic certificat que hi ha al respecte al nostre pa\u00eds. El segell de Restauraci\u00f3 Ecol\u00f2gica de l’associaci\u00f3 andalusa CAAE<\/strong> (Comit\u00e8 Andal\u00fas d’Agricultura Ecol\u00f2gica) tamb\u00e9 serveix per comunicar als clients que un restaurant aposta per una alimentaci\u00f3 de qualitat, sana i sostenible, amb productes ecol\u00f2gics amb segell acreditatiu. L’associaci\u00f3 compta amb normes pr\u00f2pies dirigides a comer\u00e7os detallistes i restaurants, i ofereix la possibilitat d’aplicar la marca a tota la carta del restaurant o a receptes concretes.<\/p>\n

La restauraci\u00f3 ecol\u00f2gica a Europa<\/h3>\n

Pa\u00efsos com Dinamarca, Pa\u00efsos Baixos, Fran\u00e7a, Alemanya i It\u00e0lia porten anys avalant als seus restaurants ecol\u00f2gics. El govern dan\u00e8s<\/strong> aspira a que el 60% de la restauraci\u00f3 en el sector p\u00fablic sigui ecol\u00f2gica abans de l’any 2020 i ja en el 2009 el Ministeri d’Alimentaci\u00f3, Agricultura i Pesca va posar en marxa l’Organic Cuisine Label<\/em> que es pot obtenir gratu\u00eftament seguint quatre passos senzills. Actualment, m\u00e9s de 2.000 \u00a0restaurants, cafeteries, escoles, hospitals i grans empreses compten amb ella. Per la seva banda, als Pa\u00efsos Baixos<\/strong>, des del 2010, els restaurants i botigues ecol\u00f2gics utilitzen l’etiqueta privada EKO.<\/p>\n

A Fran\u00e7a<\/strong>, la primera certificaci\u00f3 es va llan\u00e7ar a l’any 2013. Es tracta de l’etiqueta En cuisine<\/em> que valora l’aposta de l’establiment per l’alimentaci\u00f3 ecol\u00f2gica, la seva oferta de productes locals (per promoure cadenes curtes, reduir la petjada de carboni i crear vincles amb els productors de la zona) i saludables (per respectar l’equilibri nutricional i promoure el menjar casol\u00e0). Aix\u00ed mateix, tamb\u00e9 t\u00e9 en consideraci\u00f3 quines mesures implementa el restaurant per limitar l’impacte de la seva activitat en l’entorn fixant-se, per exemple, en la gesti\u00f3 dels residus o si utilitza o no detergents ecol\u00f2gics.<\/p>\n

Pa\u00efsos com Dinamarca, Pa\u00efsos Baixos, Fran\u00e7a, Alemanya i It\u00e0lia porten anys avalant als seus restaurants ecol\u00f2gics.<\/p><\/blockquote>\n

A Alemanya<\/strong>, el segell per certificar els productes ecol\u00f2gics es va llan\u00e7ar el 2001: el Bio-Siegel. \u00c9s d’\u00e0mbit estatal i es pot utilitzar de forma gratu\u00efta despr\u00e9s de passar uns controls. Actualment es pot trobar en m\u00e9s de 70.000 productes. La mateixa etiqueta serveix per als restaurants ecol\u00f2gics, que per adquirir-la s’han d’adre\u00e7ar a un dels diversos organismes de control ecol\u00f2gic oficial alemany i sotmetre\u2019s a inspeccions peri\u00f2diques.<\/p>\n

I a It\u00e0lia<\/strong>, l’ICEA, l’institut per a la certificaci\u00f3 \u00e8tica i mediambiental, garanteix que restaurants, menjadors escolars, centres de cuina i hotels ofereixin ingredients i men\u00fas ecol\u00f2gics, productes locals i de comer\u00e7 just. Es consideren ecol\u00f2gics si utilitzen almenys el 95% d’ingredients org\u00e0nics. A m\u00e9s, aquest segell tamb\u00e9 t\u00e9 en compte altres requisits de sostenibilitat social i ambiental com l’efici\u00e8ncia energ\u00e8tica del local, la reducci\u00f3 dels residus, l’\u00fas de productes biodegradables, l’\u00fas de gerres d’aigua en lloc d’aigua embotellada o l’oferta de diferents mides de racions per reduir el malbaratament d’aliments. Tot, perqu\u00e8 els consumidors tinguin les garanties que efectivament estan menjant en un restaurant ecol\u00f2gic.<\/p>\n

Autora:<\/strong> Cristina Fern\u00e1ndez, Periodista & Blogger |\u00a0www.paladarvegano.blog<\/a><\/p>\n

Bio Eco Actual<\/em><\/strong>,\u00a0el teu mensual 100% ecol\u00f2gic<\/em>
\nLlegir\u00a0Bio Eco Actual Maig 2019<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

El consum de productes ecològics no ha parat de créixer en els últims anys al nostre país. Espanya, que lidera la producció ecològica europea, és ja el desè país consumidor bio del món. Cada vegada més els ciutadans també busquen aquest tipus d’aliments quan surten a menjar fora de casa, tot i que l’oferta de […]<\/p>\n","protected":false},"author":419,"featured_media":26447,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164],"tags":[],"class_list":["post-26418","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat"],"yoast_head":"\nRestaurants ecol\u00f2gics: una assignatura pendent - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"L'oferta de restaurants ecol\u00f2gics amb certificaci\u00f3 encara \u00e9s escassa a Espanya, tot i que cada vegada m\u00e9s els ciutadans volen productes eco.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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