Context and purpose
Hospitality plays a key role in the food system because of its ability to influence product selection, working conditions and service practices. Enzima seeks to make sustainable practices in this sector more accessible, addressing current challenges such as resource management, profitability and socio-environmental impacts. Its approach is based on collaborative processes, rather than technical impositions, to facilitate gradual and lasting changes in the daily operations of establishments.
Project activities and outputs
Enzima organises support calls that offer training, technical advice and collective learning spaces. The open call in 2025 under the slogan Fermenting sustainable restaurants proposes two training residencies:
- Residence for individuals
Aimed at those who wish to start a sustainable catering project, this face-to-face training takes place for a month at Infinito Delicias (Madrid) in February 2026, to generate a continuous space for joint work. The selected people will have theoretical and practical training, technical assistance, accommodation and food. - Residence for Established
RestaurantsAimed at restaurant teams with a track record, this modality has online activities with face-to-face meetings in autumn 2026. The objective is to develop a plan that guides the transition of the establishment towards comprehensive sustainability criteria.
Both residencies conclude with the delivery of an official Enzyme certificate that recognizes participation and the level of training achieved.
Enzima has also developed dissemination and knowledge products: a review of scientific literature on sustainability in private catering, a documentary with testimonies from chefs from different territories, and a roadmap with operational practices that can be adapted to various contexts. These contributions seek to support the adoption of sustainable approaches beyond training projects.
Participation and community
The program is open to professionals with residence in Spain or with restaurants located in Spanish territory, who have experience in cooking, management or dining room and express a commitment to promoting sustainable practices in their spaces. Collective activities generate collaborative learning networks and make visible emerging models of responsible restoration.
Enzima is part of the Foundation’s Sustainable Food axis, aligning its approach with the transformation of food systems from one of its most visible decision-making cores: professional catering.