Not all food waste is created equal. Orange peels, coffee grounds, eggshells — in landfill, they release methane. In compost, they build soil.
With Sobra®, the story shifts from problem to resource. It’s a simple change in the back of house that makes a measurable difference for the planet, and a visible one for your guests.
See you after service.
– Team Sobra 👨🏻‍🍳
Europe wastes more than 59 million tonnes of food a year — enough to feed the entire population of Spain, twice over. 🇪🇸
At first glance, scraps and offcuts look like waste. But with Sobra®, they’re collected, composted and turned back into soil. What could have been lost becomes part of a healthy loop.
Less in landfill, lower disposal costs and soil that’s ready for the next harvest. That’s worth something.
See you after service.
– Team Sobra 👨🏿‍🍳
One of the most powerful outcomes of composting is the way it brings disciplines together.
With Sobra®, chefs, gardeners and landscapers find new ways to collaborate. Scraps from the kitchen become certified compost, which feeds the gardens and landscapes that shape the guest experience.
For chefs, that means fresher, hyper-local produce. For gardeners, it’s healthier soil and thriving biodiversity. Together, they create more than meals — they create a story guests can taste and see.
See you after service.
– Team Sobra 👨🏻‍🍳
We’ve got big plans for Sobra®.
It starts with kitchens and prep areas, where food offcuts are collected and composted on site. But it doesn’t stop there.
Our vision is that this compost doesn’t just stay behind the scenes — it can be offered back to your local community. Imagine hotels and venues sharing bags of nutrient-rich compost, created right there on site, with neighbours, schools, or nearby farms. 🌱
It’s a way to close the loop even further: turning hospitality’s leftovers into something useful, visible, and valuable for the people around you.
See you after service.
– Team Sobra 👨🏼‍🍳
