Barceló has extended its "From Waste to Art" project to gastronomy in Türkiye

Barceló Hotel Group has extended its "From Waste to Art" project, carried out within the framework of its sustainability approach in Türkiye, to gastronomy as well. The project had initially begun with the transformation of hotel textile products that had reached the end of their useful life into works of art.

This time, the project has moved to a new stage by carrying materials that are re-evaluated into the gastronomy experience. Within the framework of the event, a gastronomy manifesto was presented.

Sustainability initiatives in hospitality increasingly touch upon kitchen and catering processes: reducing food waste, full use of produce, and seasonal menus form the basis of this direction. Such projects serve hotels both as a means of cost saving and as a way to stand out before guests.

For hotel and restaurant chains operating in Azerbaijan, this example shows that the sustainability message is not limited to textiles and energy alone — when carried into the kitchen, it can become part of the guest experience.