In the historic modernist winery of Sant Sadurní d’Anoia, where the tradition of cava meets innovation, a project has been born that changes the way we understand sustainable gastronomy. At La Torre de Codorníu, nothing goes to waste: what was once a dish on the table becomes tomorrow fertile soil.
La Torre de Codorníu implements Sobra®, the pioneering on-site composting system
The Sobra® project, developed together with CoCoA H2H, transforms the restaurant’s food waste into compost directly on the premises. It’s a circular model that connects kitchen and earth, minimizing environmental impact.
In just a few weeks, La Torre de Codorníu has reduced 70% of its organic waste, with the goal of reaching 95% by the end of the year. A milestone that demonstrates how sustainability can be practically applied in haute cuisine.
A model aligned with the new law against food waste
Since April 1, 2025, Spain has enforced a new law requiring all restaurants to have a food waste prevention plan. With Sobra®, Codorníu not only complies with the regulation but turns it into a visible and educational experience for visitors.
- Reduction of waste transport and CO₂ emissions.
- Closing the cycle at the source, avoiding landfills.
- Direct connection between kitchen, earth, and diner.
Circular economy applied to sustainable gastronomy
The Sobra® system is part of Codorníu’s broader circular economy strategy, which aims to return value to the land and turn every dish into an opportunity to regenerate the soil.
The organic waste from each service is turned into compost in just five months, thanks to a certified system. This fertile soil is then used in the estate’s gardens, flowers, and vineyards, closing nature’s cycle within its own environment.
Every visit to La Torre de Codorníu is a tribute to the Penedès: a region that lives from and for the land. Here, sustainability becomes a philosophy in which every ingredient returns to its origin.
Voices inspiring change at La Torre de Codorníu
“In a kitchen like ours, respect for the ingredient is essential: from how it is grown to how it returns to the earth,” explains Víctor Lema, chef at La Torre de Codorníu.
His vision drives a responsible gastronomy that combines creativity with environmental commitment.
The development of Sobra® has been made possible thanks to collaboration with CoCoA H2H, a company specializing in smart composting solutions. Its technology allows hotels, caterers, and restaurants to implement this same circular management model.
A project with European recognition
The pilot at La Torre de Codorníu has been recognized by the European BEFuture program, which supports initiatives with the potential to transform tourism through circular economy principles.
From October 28 to 31, 2025, the Sobra® system will be presented at IBX Catalunya, consolidating Codorníu as an international benchmark in sustainable innovation and responsible wine tourism.
What does this mean for Codorníu visitors?
Visiting Codorníu is not only about discovering one of Catalonia’s most iconic modernist wineries, but also about experiencing how sustainability becomes a tangible, everyday act. At La Torre de Codorníu, guests enjoy seasonal dishes paired with cava while becoming part of a cycle that regenerates the earth.
Visit the modernist winery and discover the circular revolution
During the visit, it is possible to see the Sobra® system in operation and understand how Codorníu closes the loop between gastronomy, innovation, and nature. A unique experience that connects with the region, the future of cuisine, and the sustainable wine tourism of the Penedès.
FAQ
What is Sobra®?
An on-site composting system developed by CoCoA H2H that transforms the restaurant’s food waste into fertile compost in just five months.
How much has Codorníu reduced its waste?
Currently, by 70%; the goal is to reach between 90% and 95% by the end of the year.
Where is the compost used?
In the estate’s own gardens, flowers, and vineyards, closing the gastronomic and agricultural cycle.
Why is this project important?
Because it turns sustainability into a visible experience and anticipates the new law against food waste.
Can visitors see the Sobra® system?
Yes, visitors to the restaurant and winery can discover it as part of their sustainable wine tourism experience.
