ReWaste: restaurant per lluitar contra el malbaratament alimentari


Heras Gil, Núria
Moretó Bravo, Núria


In Catalonia, more than 260,000 tons of food are wasted each year, of which 16% comes from supermarkets. More and more people want their consumption to help promote a circular economy that is socially fair and respectful of the environment. In this direction, on March 3, 2020, the Law for the Prevention of Food Loss and Waste is approved in the Parliament of Catalonia. ReWaste was born with the aim of fighting against food waste and, therefore, all the dishes it offers are made from food at risk of being wasted in supermarkets in Barcelona, ​​which are both suppliers and collaborators in the cause. . On the other hand, the restaurant collaborates with a social entity (Food Bank), giving part of its profit.
As detailed in point 3.3.6, the restaurant sector in Barcelona has increased its value by 10.6%, reaching a figure of more than 29 million euros by 2019. It is, therefore, about a market that, despite being highly competitive, offers great opportunities. ReWaste estimates that it will be able to receive more than 30 thousand clients in the first year, a number that would increase to more than 36 thousand after the first three years.
The start-up of ReWaste has a cost of 40,500 euros, of which 30,000 will come from the cash capital provided by the two partners and 10,500 from a loan requested from a bank. Despite the large sum of money required, ReWaste shows good economic and financial viability, as detailed in Chapter 9.



Banqué, Francesc 


IQS SM - Undergraduate Program in Business Administration and Management