{"id":2502,"date":"2026-09-17T12:52:00","date_gmt":"2026-09-17T11:52:00","guid":{"rendered":"https:\/\/seradepula.com\/?p=2502"},"modified":"2026-09-17T12:52:09","modified_gmt":"2026-09-17T11:52:09","slug":"blog-economia-circular-gastronomia-mallorca","status":"publish","type":"post","link":"https:\/\/seradepula.com\/ca\/blog-economia-circular-gastronomia-mallorca\/","title":{"rendered":"Economia circular en gastronomia: quan cada decisi\u00f3 compta\u00a0"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La sostenibilitat en un restaurant pot comen\u00e7ar en llocs molt diferents. En l\u2019elecci\u00f3 d\u2019un ingredient, en la manera d\u2019il\u00b7luminar un espai o en decidir quin recorregut pot tenir un producte que ja no s\u2019utilitzar\u00e0 a la cuina.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">A S\u2019Era de Pula, aquestes decisions formen part d\u2019un treball compartit amb <a href=\"https:\/\/www.pulagolf.com\/\" target=\"_blank\" rel=\"noopener\">Pula Golf Resort<\/a> des de fa 25 anys, amb projectes i accions vinculats a la sostenibilitat i la innovaci\u00f3 social.<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Dins del restaurant, bona part d\u2019aquesta filosofia s\u2019ent\u00e9n observant com es relacionen el producte, l\u2019entorn i l\u2019\u00fas dels recursos. Un model en qu\u00e8 l\u2019<strong>economia circular aplicada a la gastronomia<\/strong> no es concentra en una sola mesura, sin\u00f3 que apareix en diferents moments del dia a dia.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Molt abans que arribi el primer plat<\/strong>&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Un dels punts de partida es troba fora de la cuina.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">S\u2019Era de Pula disposa d\u2019un <strong>hort ecol\u00f2gic de 6.000 m\u00b2<\/strong> que abasteix parcialment el restaurant. All\u00f2 que hi creix mant\u00e9 la cuina connectada amb la temporada i permet incorporar productes del mateix entorn a diferents elaboracions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per\u00f2 el recorregut no comen\u00e7a ni acaba a l\u2019hort.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mentre alguns ingredients arriben directament des d\u2019aquest espai, d\u2019altres procedeixen de productors i prove\u00efdors locals. Tamb\u00e9 el vi mant\u00e9 aquest vincle amb l\u2019illa, amb una elaboraci\u00f3 realitzada en col\u00b7laboraci\u00f3 amb un celler de Mallorca.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El resultat \u00e9s una cuina en qu\u00e8 la proced\u00e8ncia i el moment de l\u2019any marquen el ritme. No tot est\u00e0 disponible sempre, i precisament aquesta evoluci\u00f3 forma part de la relaci\u00f3 que S\u2019Era de Pula mant\u00e9 amb el producte.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">A la <a href=\"https:\/\/seradepula.com\/ca\/carta\/\" target=\"_blank\" rel=\"noopener\"><strong>carta de S\u2019Era de Pula<\/strong><\/a> es poden trobar diferents elaboracions que reflecteixen aquesta connexi\u00f3 amb l\u2019hort i l\u2019entorn.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>El que passa despr\u00e9s tamb\u00e9 importa<\/strong>&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La cuina tamb\u00e9 genera recursos que poden tenir un segon recorregut.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Part dels residus org\u00e0nics s\u2019aprofita com a aliment per a les gallines de l\u2019entorn. Els ous propis poden tornar despr\u00e9s a la cuina i formar part d\u2019algunes de les elaboracions del restaurant.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9s una din\u00e0mica senzilla, per\u00f2 explica b\u00e9 la l\u00f2gica que hi ha darrere de determinades decisions de S\u2019Era de Pula: aprofitar all\u00f2 que encara pot tenir utilitat.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aquesta mateixa idea s\u2019est\u00e9n fora del restaurant. Els excedents que encara es poden aprofitar es comparteixen mitjan\u00e7ant donacions, connectant aquesta manera de treballar amb la comunitat.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aix\u00ed, el recorregut d\u2019un producte no sempre acaba quan deixa d\u2019utilitzar-se a la cuina. En alguns casos continua dins del mateix espai; en d\u2019altres, troba una sortida fora d\u2019aquest.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Una cuina sostenible tamb\u00e9 dep\u00e8n del que no veiem<\/strong>&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">No totes les decisions relacionades amb la sostenibilitat apareixen al plat.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Mentre l\u2019hort segueix el seu propi ritme, dins del restaurant s\u2019utilitzen <strong>bombetes LED<\/strong> i energia verda i solar pr\u00f2pia. La digitalitzaci\u00f3 tamb\u00e9 s\u2019ha incorporat com a eina per reduir l\u2019impacte ambiental associat a l\u2019activitat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En un \u00e0mbit completament diferent, S\u2019Era de Pula ha eliminat els envasos de pl\u00e0stic del seu restaurant i utilitza ecopacks en determinades tasques de neteja.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fins i tot elements quotidians com els tovallons formen part de les decisions adoptades, amb alternatives respectuoses amb el medi ambient.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00f3n canvis que actuen en punts diferents del funcionament diari. Precisament per aix\u00f2 ajuden a entendre que la sostenibilitat no dep\u00e8n d\u2019una \u00fanica gran acci\u00f3, sin\u00f3 de com es prenen moltes decisions al llarg de tota l\u2019activitat.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Del producte local a la biodiversitat<\/strong>&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Treballar connectat amb el territori tamb\u00e9 implica prestar atenci\u00f3 a all\u00f2 que envolta el restaurant.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La preservaci\u00f3 de la biodiversitat forma part del comprom\u00eds de S\u2019Era de Pula, igual que la relaci\u00f3 amb productors locals permet ampliar, m\u00e9s enll\u00e0 de l\u2019hort, aquesta proximitat amb Mallorca.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00f3n dues l\u00ednies de treball diferents, per\u00f2 totes dues miren cap al mateix entorn.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A aix\u00f2 s\u2019hi suma una dimensi\u00f3 social basada en la igualtat i la no-discriminaci\u00f3, incorporada tamb\u00e9 a la manera d\u2019entendre el projecte.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La sostenibilitat deixa aix\u00ed d\u2019estar limitada \u00fanicament a q\u00fcestions ambientals. Tamb\u00e9 abasta la relaci\u00f3 amb les persones i amb la comunitat de la qual forma part S\u2019Era de Pula.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Fins i tot arribar al restaurant pot formar part del canvi<\/strong>&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Les mesures adoptades no es queden dins de la cuina ni en els espais de cultiu.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">S\u2019Era de Pula tamb\u00e9 disposa de rec\u00e0rrega per a vehicles el\u00e8ctrics, incorporant una altra actuaci\u00f3 vinculada a l\u2019\u00fas quotidi\u00e0 de l\u2019espai.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9s un bon exemple de com el projecte treballa en \u00e0mbits molt diferents: mentre una part de l\u2019activitat t\u00e9 lloc entre cultius i fogons, altres decisions es prenen en \u00e0mbits que, aparentment, tenen poc a veure amb la gastronomia.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Totes formen part del <a href=\"https:\/\/seradepula.com\/ca\/sostenibilidad\/\" target=\"_blank\" rel=\"noopener\"><strong>comprom\u00eds amb la sostenibilitat de S\u2019Era de Pula<\/strong><\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Restaurant, camp i allotjament: un comprom\u00eds comparti<\/strong>&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La sostenibilitat de S\u2019Era de Pula tampoc no es pot separar completament del projecte del qual forma part.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Mentre que al restaurant el focus est\u00e0 molt vinculat a l\u2019hort, la cuina i l\u2019aprofitament dels recursos, <strong>Pula Golf Resort<\/strong> treballa aquest comprom\u00eds des de les particularitats del camp de golf i de l\u2019allotjament.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">All\u00e0 adquireixen protagonisme q\u00fcestions diferents, com la gesti\u00f3 de l\u2019aigua utilitzada al camp o les solucions relacionades amb l\u2019energia i la tecnologia. Tamb\u00e9 es treballa sobre la petjada de carboni i l\u2019evoluci\u00f3 dels objectius de sostenibilitat.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les certificacions, l\u2019equip i la comunitat completen aquest enfocament des de la perspectiva del resort.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Pots con\u00e8ixer aquesta altra vessant a l\u2019article sobre <a href=\"https:\/\/www.pulagolf.com\/pula-golf-resort-y-el-turismo-sostenible.html\" target=\"_blank\" rel=\"noopener\"><strong>com Pula Golf Resort treballa la sostenibilitat al camp de golf i a l\u2019allotjament<\/strong><\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">S\u2019Era de Pula i Pula Golf Resort desenvolupen aix\u00ed un mateix comprom\u00eds des d\u2019activitats diferents, sense necessitat d\u2019aplicar exactament les mateixes solucions.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>De l\u2019hort a la taula, i molt m\u00e9s enll\u00e0<\/strong>&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Un hort pot ser un dels elements m\u00e9s visibles d\u2019aquesta hist\u00f2ria, per\u00f2 quedar-se nom\u00e9s amb ell seria explicar-ne nom\u00e9s una part.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La filosofia de S\u2019Era de Pula tamb\u00e9 apareix quan s\u2019aprofiten determinats residus, a l\u2019hora d\u2019escollir prove\u00efdors de l\u2019entorn o de compartir excedents. \u00c9s present en decisions sobre energia, neteja i funcionament quotidi\u00e0.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cada actuaci\u00f3 ocupa un lloc diferent, per\u00f2 totes ajuden a construir una manera d\u2019entendre la gastronomia connectada amb all\u00f2 que passa abans i despr\u00e9s de servir un plat.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Ara que ja coneixes la relaci\u00f3 entre el producte i la taula, nom\u00e9s queda <a href=\"https:\/\/seradepula.com\/ca\/carta\/\" target=\"_blank\" rel=\"noopener\">reservar<\/a> per con\u00e8ixer-la de primera m\u00e0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>La sostenibilidad en un restaurante puede empezar en lugares muy distintos. En la elecci\u00f3n de un ingrediente, en la forma de iluminar un espacio o en decidir qu\u00e9 recorrido puede tener un producto que ya no va a utilizarse en cocina.&nbsp; En S\u2019Era de Pula esas decisiones forman parte de un trabajo compartido con Pula [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2505,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[5],"tags":[38,40],"class_list":["post-2502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sera-de-pula","tag-economia-circular-en-gastronomia","tag-mallorca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Econom\u00eda circular en gastronom\u00eda: cuando cada decisi\u00f3n cuenta\u00a0 - S&#039;era de Pula<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/seradepula.com\/ca\/blog-economia-circular-gastronomia-mallorca\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Econom\u00eda circular en gastronom\u00eda: cuando cada decisi\u00f3n cuenta\u00a0 - S&#039;era de Pula\" \/>\n<meta property=\"og:description\" content=\"La sostenibilidad en un restaurante puede empezar en lugares muy distintos. 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