Our new RiverSide Camp by the Serrano River offers all the comforts you can imagine, including exquisite local food. But did you know that to prepare it, we generate no waste? Almost 100% of the organic waste generated is processed and reused for other purposes. Nothing is wasted!
At the camp, we ensure that our environmental impact is minimal, even non-existent. That’s why all organic waste is reused or utilized in some way. We aim to prolong its lifespan, thus moving towards our “zero waste” goal, generating no waste of any kind.
We classify organic waste into four distinct groups based on their water content, decomposition level, and what can be obtained from these waste products.
The first category consists of those with the least water content, making the dehydration process simpler to then convert them into vegetable broths used for vegetable creams, rice cooking, quinoa cooking, stews, among others. We use various vegetable peels and stems such as onion, garlic, carrot, celery, cilantro, parsley, and bell peppers. Nothing is wasted.
In the second tier, there are waste products with a bit more water, such as the outer layers of vegetables, the most burnt and sun-exposed parts. With cilantro, celery, parsley, basil, mint leaves, we create decorative powders for the presentation of our dishes and desserts.
Additionally, with the peels of some fruits and vegetables, including lemons, oranges, and ginger, we dehydrate and turn them into tea infusions or water flavorings.
And the last category comprises all organic products that cannot be used or are already decomposing, such as eggshells, potato or sweet potato peels, and wilted lettuce leaves. Likewise, they are dehydrated, but not for food purposes, but solely to regenerate and nourish the soil.
