Created with Care — for People and the Planet.
At Faire, sustainability is not a feature — it is our foundation.
It lives in the way we source, the way we cook, the way we treat people, and the way we show gratitude to the Earth.
We believe what’s on the plate should nourish the body, the planet, and the community around it. This belief is woven through our Manifesto, where
“every plate is an opportunity to feel good and do good.”
Faire was created to prove something simple and powerful:
that a restaurant can be beautiful, welcoming, and thriving — while being deeply responsible.
This is our way of giving back.
This is what “good” means to us.
Our Conscious Living Philosophy
2.1. Good for the Planet
100% vegetarian.
Built on seasonal and local sourcing.
Rooted in circularity — from soil to plate and back to soil through composting.
Every choice made with the intention to reduce emissions, protect ecosystems, and regenerate nature.
2.2. Good for People
A welcoming space for everyone — families, neighbours, solo diners, travellers, and pets.
A team-first culture that prioritises wellbeing, respect, inclusion, and work-life balance.
Spaces designed for slow moments, nourishment, and connection.
2.3. Good for Our Community
Faire is built on connection — with producers, with Barcelona, with our guests, and with each other.
We invest in local farms, circular systems, small makers, and ethical collaborations.
We believe that sustainability grows through community.
Seasonal. Local. Honest.
Our food is only as good as the people who grow it. That’s why we work with producers who care for the land, respect biodiversity, and craft with intention — values fully aligned with our Manifesto and our sustainability commitments.
We prioritise Catalan and Spanish producers to reduce transport emissions and support the circular economy.
Producers List
La Selvatana
Local organic dairy farm (Catalonia)
Montsoliu
Free-range organic eggs from Girona
Eric & Benjamin
Organic sourdough bakery
Origo Bakery
Artisanal gluten-free sourdough, producers of our gluten-free bread
Human Vins
Natural, biodynamic wines from small Catalan producers
Cal Valls
Organic fruit juices from a family farm
Cal Valls
Organic fruit juices from a family farm
Hodei Studio
Organic teas and infusions
Bioma Kombucha
Local kombucha made with medicinal plants
Nossa! Açai
Wild-harvest, rainforest-protecting açaí (preserving Amazon biodiversity)
Original Beans
Climate-regenerative chocolate
Cooking With the Rhythm of the Seasons
We cook the way nature intended: with what the season gives us. Our menus evolve with the Mediterranean calendar — spring greens, summer tomatoes, autumn roots, winter citrus and brassicas.
This is how we reduce transport, celebrate local biodiversity, and serve food that feels good at its core.
Michelin-aligned detail - to highlight this visually somehow
We prioritise plant-forward cooking because vegetarian cuisine has a significantly lower carbon footprint than meat-based menus — a principle highlighted in our sustainability document.
Nothing Good Goes to Waste
Every peel, stalk, skin, stem, and leftover has a purpose. We design our kitchen systems to minimise waste, reuse ingredients creatively, and compost everything possible.
Peel · Stalk · Skin · Stem · Leftover
MINIMISE · REUSE · COMPOST
Our Circular Practices Include:
Low & frequent production to avoid over-prepping
Returning unused cooked food to staff meals
Turning organic waste into compost with Abonokm0 (24 tons/year collected → ~12 tons of soil)
Upcycling coconut shells into planters
Reusing TetraPak boxes as takeaway cup carriers
Refusing suppliers who over-package
Using repurposed second-hand interior design and furniture
OUR CIRCULAR PRACTICES IN NUMBERS
7 Circular Practices
Low & Frequent
Production
No over-prepping
STAFF MEALS
FROM LEFTOVERS
Zero food waste
COMPOSTING
WITH ABONOKM0
24t → 12t soil
COCONUT SHELLS
→ PLANTERS
Upcycled decor
TETRAPAK BOXES
→ CUP CARRIERS
Reused packaging
NO OVER-
PACKAGING
Supplier policy
SECOND HAND
INTERIORS
Sustainability Beyond the Plate
Our impact doesn’t stop in the kitchen.
We take responsibility for the energy we use, the materials we purchase, and the resources we protect.
Highlights:
100% renewable energy contracts
LED lighting & low-consumption appliances
Water-efficient dishwashing & taps
Eco cleaning products in bulk to reduce packaging
Biodegradable takeaway containers
Drink suppliers chosen for refillable systems (cutting emissions by up to 50%)
Organic, local, and pesticide-free produce whenever possible
Growing a Forest Together
With every receipt, Faire plants a tree. It’s our way of making every meal a contribution — to reforestation, to climate balance, and to future generations.
More than 50,000 trees planted and counting.
Caring for Every Living Being
Even in a vegetarian restaurant, animal welfare matters.
We use only organic, free-range eggs and dairy from animals raised with dignity —with our local partners Montsoliu and La Selvatana.
This ensures every ingredient respects life.
Our Community Begins With Our Team
Faire is built by people — and we honour that every day.
Our commitments:
Faire is more than a place to eat — it’s a place where people are seen, valued, and supported.
Transparency Matters
Metrics to Display:
50,000+ trees planted
24 tons organic waste composted yearly
12 tons regenerated soil created
100% renewable energy
High % of local sourcing (updated seasonally)
Zero single-use plastic
High % organic produce
FAQ
Is Faire vegan or vegetarian?
100% vegetarian with many vegan options. Organic eggs & dairy from ethical farms.
Why composting?
Why plant a tree per bill?
How do you minimise waste?
Are your wines natural/biodynamic?
Do you support local producers?
We’d Love to Hear From You
Whether you have a sustainability question, a partnership idea, a press request, or simply want to connect — our team is here.