Festival Bom Gourmet and Composta+, a partnership for sustainability

O Festival Bom Gourmet is a project that generates an impact in the cities where it passes, moving the economic sector and bringing news and trends in local gastronomy. In 2023, this impact will also happen due to the sustainability. For this, a very important partner joined the Festival. This Curitiba edition is presented by Composta+, startup that collects and composts organic wastein the capital of Paraná and in the metropolitan region.

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In favor of environmental awareness, the 17th edition of the Festival promotes an innovative action. During the event, between March 3rd and 26th, restaurants will be encouraged to adopt sustainable practices in their routine, such as reducing food waste and properly separating organic waste.

Composta+ will carry out training at the establishments, providing the necessary tools so that the houses can compost their waste efficiently and safely.

“We guide what can and cannot be done in composting. When we teach how to separate the organic, we indirectly contribute to recycling”, comments Théo Branco, founding partner and executive director of Composta+.

In addition to giving the correct destination to the organic products, the houses will be able to notice the operational benefits in the daily lives of the teams in the kitchen, especially in days of intense movement. When using composting services, “the restaurants receive 20 seedlings of vegetables and 2 kg of organic fertilizer produced by the waste collected in the restaurants themselves”, says Branco.

Positive environmental and social impact

Composta+ thus seeks ways to minimize the impact of waste production on the planet, contributing to the reduction of greenhouse gas emissions.

“Companies that use our services earn the seal of Composite Sustainability+, which generates value and credibility. In addition to several operational benefits, it brings savings and high added value”, explains Igor Oliveira, founding partner and director of marketing and residential sales of the company.

In addition, during the Festival, Composta+ promotes awareness actions on the importance of correct management of organic waste, encouraging the population to adopt more sustainable practices in their food routine.

“We want to show the benefits of composting to restaurants, but also reach Festival customers, who will have a free residential trial for 15 days, with two free collections”, comments Théo Branco.

The founding partner explains that the Festival consumer will be able to receive at home a kit with a special bucket with a lid, a compostable bag made of cornstarch and a folder with guidance on the correct destination of organic products. For this, the customer needs to scan the QR Code available in the trihedron at the tables of the Festival restaurants and fill in the data to win the free test.

A partnership for sustainability

The partnership between the Bom Gourmet Festival in Curitiba and Composta+ thus seeks to promote sustainability in the gastronomy of the southern region of the country, encouraging the adoption of more responsible and conscious practices in relation to the use and management of natural resources.

This initiative also contributes to the reduction of environmental impact generated by the gastronomic sector and to strengthen a culture of conscious and responsible consumption.

Discover the history of Composta+

Théo Branco, Luiz Falcão and Igor Oliveira. Three young entrepreneurs and a common project: offering solutions for the management of organic waste in favor of the environmental cause. This is how the story of Composta+ begins, a startup born in 2018 that today already makes history for its social commitment and positive environmental impact on society.

Sustainable practices in waste management were observed in international experiences. Théo did an exchange program in Switzerland. Luiz, lived for a while in Australia. On their return to Brazil, they observed a reality that was very different from that experienced outside the country.

“Less than 1% of organic products are used here in Brazil. We started working overtime at the university and studying how to change that”, says Théo.

Motivated by the same ideals and values, the young entrepreneurs created a business model focused on reuse of organic waste that would be transformed into fertilizer through composting.

“The initial idea was to serve only homes, but acceptance was so great that companies from the most diverse segments, such as bars, restaurants, bakeries, school cafeterias, among others, began to look for composting services”, comments Théo. According to the founding partner of Composta+, companies began to notice the benefits of collecting and composting. “You don’t need a black bag, the garbage is dry and clean and there are many operational improvements”, he explains.

Consolidated for 4 years in the market, Composta+ prevented more than 5 thousand tons of organic “garbage” from being disposed of in sanitary landfills. Having as a pillar the positive impact on the environmentthe company serves more than 400 companies and has already surpassed the mark of 1000 homes, bringing environmental awareness and sustainability into practice.

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Check out the participating restaurants and exclusive menus on the Bom Gourmet Festival website.