Concern for the environment and public health has made sustainability a key pillar of today’s gastronomy. In this context, zero-kilometer –using ingredients produced within a maximum radius of 100 km– emerges as a responsible and desired practice for both chefs and diners.
What is zero-kilometer and why does it matter?
The zero-kilometer concept means working directly with nearby farmers and producers, minimizing the ecological footprint from transportation, reducing intermediaries, and supporting the local economy. This practice:
- Reduces CO2 emissions, as food travels very short distances.
- Strengthens the local economy, valuing the work of producers and artisans.
- Preserves native varieties, protecting local agricultural biodiversity.
- Improves flavor and freshness, since ingredients arrive at their peak without prolonged refrigeration.
It also promotes the use of seasonal products. This encourages chefs to adapt, give up out-of-season ingredients, and rediscover recipes that align with the environment and the natural calendar.
Selecting local and seasonal ingredients for tapas
Creating tapas based on local, seasonal products elevates gastronomy into an authentic experience. Here are strategies and examples for doing it successfully.
Know your local calendar
There is nothing more powerful than a chef who knows what the land or sea offers at every moment. For example:
- Spring: asparagus, artichokes, strawberries, broad beans.
- Summer: tomatoes, peppers, melons, sardines.
- Autumn: mushrooms, chestnuts, pumpkin, pomegranates.
- Winter: cabbages, celery, local market fish.
This not only optimizes flavor and freshness, but also conveys to diners a cuisine that is conscious and connected to nature.
Create a network of local producers
Like Fina Puigdevall at Les Cols (La Garrotxa, Girona), who grows her own garden, raises hens, and works directly with nearby farmers and ranchers. Here’s how to follow a similar philosophy:
- Visit local markets or nearby farms directly.
- Establish trust-based agreements with farmers for weekly supplies.
- Consider growing your own herbs (basil, rosemary, thyme).
Design tapas that tell stories
It’s not enough to serve a bite. Connect with your customer by telling:
- Who produced it: “This pepper is from Marta’s garden, 15 km away…”
- Why it’s perfectly ripe: “We picked it this morning”.
- How it supports the local environment: “You’re supporting local families and protecting native varieties”.
Personalized example:
Imagine Marta, a producer of ramellet tomatoes, who preserves her seeds traditionally. Her tomatoes are only grown from April to June and had nearly disappeared. With just a few kilos, she’s reviving a threatened variety and offering a sweetness that turns a simple tomato tapa with salt and olive oil into something extraordinary.
Examples of sustainable zero-kilometer tapas
Ramellet tomato toast with black salt
- Ingredients: same-day ramellet tomato, sourdough bread from a local bakery, extra virgin olive oil from the valley.
- Story: tomato from Marta, bread from Xavi, and oil from a nearby olive grove.
Grilled pepper skewer with fresh anchovy
- Local ingredients: pepper from Pau’s garden and anchovy bought directly from a local fisherman.
- Story: emphasizes small-scale, sustainable fishing and traditional pepper cultivation.
Wild mushroom and local sobrasada croquette
- Seasonal mushrooms (autumn); sobrasada from free-range pork raised by a local rancher.
- Explain that the sobrasada is a traditional sausage, additive-free and fresh thanks to short supply chains.
Melon and ham cup with fresh herbs
- Freshly harvested summer melon and ham from Montserrat valley.
- Herbs from your own garden (lemon, mint).
- Narrate the seasonal origin to convey context and emotional connection with local food.
Communicating the value of sustainability to the customer
The importance of communication is often underestimated. If you don’t showcase that value, the customer won’t perceive it. Here are several effective ways to do it:
Clear menus and signage
- Add “Km 0” icons next to dishes: according to Slow Food, at least 40% of ingredients must come from within 100 km.
- Include brief descriptions: “grilled pepper (Pau’s garden, harvested today) with fresh anchovy”.
Staff training
- Your team must be able to tell the story behind each product—its origin, who grows it, and how it’s produced.
- This creates greater connection with the customer and enriches the experience.
Themed menus and events
- “Autumn season” menu: mushroom and chestnut flatbreads, Mediterranean cabbage soups, etc.
- Km 0 nights or live showcookings: invite the producer to personally share their work.
Social media and storytelling
- Post photos of your garden or visits to fish markets or farms.
- Feature the producer of the month, showing their work and why you chose them.
- Share sustainability metrics: fewer transport kilometers, reduced plastics, kilos of compost generated…
Benefits for the business and the customer
For the business
- Brand differentiation: the Km 0 label implies reputation and originality.
- Cost reduction: fewer intermediaries, direct relationships, less packaging.
- Less waste: seasonal work means less unnecessary surplus.
- Producer partnerships: helps build community and customer loyalty.
For the customer
- Authentic experience with local flavors and freshness.
- Total transparency about the origin and process of their food.
- Ethical satisfaction: they know their choices support sustainability and rural economies.
- Gastronomic education: they learn about natural cycles, biodiversity, and local culture.
How to put it into practice step by step
- Local product map: Locate farmers, fishers, bakers, and winemakers within <100 km.
- Seasonal calendar: Build your own weekly chart to know what to use each month.
- Cut out intermediaries: Agree on weekly deliveries with fair and transparent pricing.
- Urban or shared garden: Invite bar patrons to grow aromatic herbs—it’s symbolic and emotional.
- Create brand and story: Signs, menus, labels, social media—all communicate a sustainable experience.
- Train your team: Assign “Km0 ambassadors” — chefs or servers who explain the origin of ingredients.
- Evaluate results: Measure transport footprint, packaging savings, surplus weight, event attendance… and share the data.
Conclusion: cooking with awareness is an act of love
In short, the commitment to sustainability and zero-kilometer goes beyond the kitchen. It’s a journey that connects people, land, and memory. Choosing local and seasonal ingredients for tapas not only enhances the culinary experience but builds a stronger community, reduces environmental impact, and honors tradition.
When a diner enjoys a ramellet tomato toast picked that morning, served on artisanal bread from 30 km away, and drizzled with oil from a recovered century-old olive grove, they’re not just eating—they’re celebrating the identity, culture, and future of their region.
Recap
| Element | What it means at the table |
| Zero-kilometer | Ingredients from <100 km, reduced transport and emissions |
| Seasonality | Optimal flavor, dynamic recipes, connection to natural cycles |
| Relationship with producers | Transparency, fair pricing, loyalty |
| Active communication | Labeling, menu storytelling, staff training |
| Shared benefits | Unique flavors, community, rural cohesion, and sustainability |