What is the Huella Verde Project?
Huella Verde is a project that introduces a ZERO WASTE IN FOOD COURTS model. Using reusable dishes to replace single-use containers, Huella Verde transforms food courts by not only reducing waste but also recovering what cannot be avoided. This project in the facilities & cleaning services industry showcases an innovative approach with a bcorp score of 112.1. It focuses on services, sustainability, plastic, tableware, food courts, garbabe, zero waste, reuse, circular economy, Ecuador, shopping mall, restaurants, and organics. The idea is simple yet impactful – replace disposable plates, cutlery, and cups with reusables while implementing an efficient industrial washing system, classification, and recovery of organic and recyclable waste.
Main Benefit: Zero Waste in Food Courts
The transformation of food courts using reusables leads to several key benefits:
- REDUCES POLLUTION – By eliminating single-use plastics, there is a significant reduction in pollution.
- PROTECTS HEALTH – Replacing chemicals in plastics that may cause cancer and metabolic diseases improves public health.
- INCREASE IN SALES – A cleaner, more sustainable approach boosts confidence among customers and can result in higher sales.
Understanding the Problem
A serious problem persists as 12.7 MILLION tons of plastic enter the ocean each year, with one food court alone producing 2.6 million disposable plastics annually. This has created what experts call a SILENT POISON – the persistent use of plastics containing chemicals that have been linked to cancer and metabolic diseases. The situation is urgent, and it calls for a rethinking of how food courts operate on a daily basis, especially in bustling areas like Ecuador’s shopping malls and restaurants.
How Food Courts are Transformed
Under the Huella Verde project model, food courts are completely transformed by substituting disposable plates, cutlery, and cups with reusables. An efficient industrial washing system is at the heart of this transformation, ensuring that dishes are sanitized and ready for repeated use. Meanwhile, waste is intelligently managed by classifying and recovering organic and recyclable components for proper disposal. It’s a refreshing strategy that turns potential waste into future resources – a clear win for the circular economy.
The Huella Verde Model at Work
The Huella Verde Model is not just about cleaning up; it is about creating a circular economy and delivering sustainable services. It covers several important areas: replacing disposable items, recovering unavoidable waste, and classifying waste which is later handed over to managers for reuse or recycling. With a keen focus on sustainability and innovative waste management, the project leverages expertise in enhancing services while reducing the environmental footprint. Such efforts pave the way for a future where food courts and restaurants make responsible decisions every day.
Impact on Sustainability & SDGs
- SDG 3: Good Health and Well-being – Protecting health by reducing exposure to toxic chemicals in plastics.
- SDG 11: Sustainable Cities and Communities – Transforming food courts to enhance sustainability in urban settings.
- SDG 12: Responsible Consumption and Production – Encouraging reuse and waste recovery in everyday services.
- SDG 13: Climate Action – Cutting down plastic waste contributes to overall environmental protection.
- SDG 14: Life Below Water – Reducing disposable plastics directly benefits ocean and river ecosystems.
Latest News and Developments
The Huella Verde project continues to gain momentum with exciting news. Among the latest updates is a report on RESTAURANTS AT BEACHES WITH LESS DISPOSABLES AND MORE REUSABLES, marking an important milestone in the mission to eliminate single-use plastic plates, cutlery, and cups. There is also news of HUELLA VERDE TAKING CARE OF RIVERS; in January 2025, Huella Verde joined the San Pedro River Rescue Collective, collaborating to protect water sources. Additionally, recognition from international bodies like OIM highlights the impact on job creation. More recently, Huella Verde EXPANDS ITS ZERO WASTE MODEL TO TWO NEW FOOD COURTS, including Quicentro Sur, and RECEIVES THE ESR® DISTINCTION OF SOCIALLY RESPONSIBLE COMPANY. The project continues to set benchmarks by re-certifying as a B COMPANY with an improved score by 27 points and forging alliances such as HUELLA VERDE AND BANCO PROCREDIT to support a circular economy. Even the innovative delivery service is getting a boost as HUELL VERDE BRINGS VYTAL TO ECUADOR, securing its status as the first B Company in Ecuador. These developments reinforce the project’s commitment to sustainability, service improvement, and the well-being of communities across Ecuador.
