At La Subhasta we teach you how to reduce food waste!

Did you know that worldwide, approximately 33% of all food produced for human consumption is thrown away? That’s about 1.3 billion tons every year. If you put that on a chart, it would look like a full third going straight into the trash.

In Catalonia alone, it is estimated that more than 260,000 tons of food are wasted each year (around 35 kg per inhabitant). Over 58% of this waste happens in households, but the restaurant and retail sectors play a key role as drivers of change. At La Subhasta, we want to raise awareness and share a bit more education on this topic.

As a restaurant, we believe that committing to the environment and to reducing food waste really makes a difference. That’s why we’re sharing what we do with our leftover ingredients—from different sauces and infused oils to delicious croquettes, all using simple recipes that require very little effort.

Let's dive in!

La Subhasta’s Food Waste Reduction Systems

Meat Trimmings and Other Leftovers

You’ve probably had food left over on your plate before, like meat trimmings or leftover fish. At La Subhasta, we use these leftover bits to create various sauces to complement other dishes… and even infused oils!

From rich sauce bases to a hearty fish stock, seafood broth, or shrimp oil… every bit of repurposing counts! For instance, we craft our shrimp oil using leftover shrimp shells and heads. It's perfect for drizzling over rice dishes, stirring into a stew, or enhancing a blue cheese sauce.

The options are endless!

Croquettes: A Fantastic Recipe

With the meat scraps left clinging to the bones after making a stock, or any leftovers from a mixed seafood dish, you can easily shred them to make a great batch of croquettes. On top of that, drizzling a bit of emulsified oil over them boosts their flavor, leaving you with delicious croquettes ready for your next meal.

This is a top-tier waste-saving technique!

Preserves

Another practical and longer-lasting method we use at La Subhasta is preserving. For example, if vegetables are about to go bad, you can sauté them and jar them. If you have some zucchini that’s on its last legs, simply pan-fry it and pack it in a jar with a bit of olive oil. It will keep in the fridge for a week, ready to heat up whenever you feel like it.

As for cucumbers, you can always jar them with vinegar and aromatic herbs to make homemade pickles for your burgers.

Zero Waste: A Stand Against Food Waste

It’s true that the restaurant and service industry discards a lot of food daily. But it’s equally true that as restaurateurs, we can help people realize it doesn’t have to be this way. Food repurposing isn’t a new trend—it has always been around. From traditional dishes like arrossejat to trinxat, our ancestors were always finding ways to avoid waste.

Nowadays, with busy schedules and consumer culture, we often forget that eating affordably and healthily is still within reach. That’s why at La Subhasta, we’re here to help with practical tips you can use at home. Zero-waste cooking will always be a core pillar and foundation for us, rathe’r than just a trendy gimmick or creative phase.

Come visit La Subhasta and taste the real flavor of local, zero-waste cooking!