Financial year September 2024 – September 2025
The bar’s climate balance
We measure our entire footprint with the GHG Protocol, offset it beyond 100% and retire the credits on a public registry. Here is the whole account, serial numbers included.
Source: Annual Sustainability Report · Year 1 · GHG Protocol – Corporate Standard · official emission factors from MITECO and the Catalan Office for Climate Change · View the PDF ↓
★ One of Barcelona’s 5 best wine bars 2025 — “Barcelona À Table”
The footprint
14.67 tonnes, all of it Scope 3
Not a single tonne comes from the venue itself: our impact lies in what we serve and how it reaches the table.
Direct emissions from fuels, refrigerant leaks or owned vehicles. We use no gas and no fossil fuels, and we have no delivery vehicles: the operation is 100% electric.
Indirect emissions from purchased electricity. All of our electricity comes from 100% renewable sources, guaranteed by our energy provider.
Indirect emissions across the whole value chain, in its broadened form: we also count the production of all food and staff commuting, even though we are not required to.
The method
Calculated under the GHG Protocol – Corporate Standard, using official emission factors from Spain’s Ministry for the Ecological Transition (MITECO) and the Catalan Office for Climate Change (OCCC). The objective, stated from day one: cut emissions as far as possible and offset at least 100% of the remainder in an unequivocal, demonstrable way.
What our broadened Scope 3 includes
- Production and distribution of every wine
- Production and distribution of all food — even though it would strictly be the producers’ to account for
- Supplier transport
- Commuting for the entire team, home to work
- Water, waste and materials
No gas, no fossil fuels
The bar runs entirely on renewable-source electricity guaranteed by the provider. No fossil fuels, no gas, and most equipment is energy efficient.
Proximity and our own projects
Daily deliveries from local and regional suppliers, weighted towards wine from our own projects in the Empordà and in Toledo. Only a handful of products are imported directly from the country of origin (France). The team uses no owned vehicles for deliveries; personal commuting is by plug-in hybrid.
A short list, sourced close by
The wine and food menu focuses on proximity and quality: cheeses, cured meats, preserves and cooked dishes with fish, meat and vegetables that are local and organic. Balancing local product with controlled volumes keeps the footprint moderate for the sector.
Osmosis water and separated waste
Low water use, with an osmosis system and no bottled water except sparkling. All waste is separated for comprehensive recycling. Recycled materials, eco-friendly cleaning products, 100% recycled paper and reusable or compostable packaging.
Methodology, inventory boundary, tables by scope and by category, qualitative analysis, offsetting with a serial number per project, and the balance for the period. 10 pages.
Also available in castellano and català.
The offsetting
Where those 16.155 t come from
Every wine we pour is from RUUUTS, the winery that offsets 100 net kg of CO₂ for every case it sells. With the 150 cases of the period —900 bottles—, the offsetting tied to our consumption comes to 16,155 kg: 100 net kg per case plus the wine’s own footprint, calculated with a +50% prudence margin. These are the four projects where those credits have been permanently retired, each with its serial number:
Retired on CNaught’s public registry in the name of RUUUTS VENTURES, S.L. · verified Verra and Gold Standard credits, classified under the Oxford Principles for Net Zero Aligned Carbon Offsetting · registry 15,000 kg ↗ registry 1,155 kg ↗
Learn more
The theory, for those who want to dig deeper
Being Net Zero means the business does not add to net CO₂ emissions: emissions are cut as far as possible and the rest are offset, reaching a zero balance. It isn’t a label — it’s an integral way to operate, measure and decide.
The 4 pillars
- Measure the real impact: energy, transport and logistics, raw materials, waste. What isn’t measured can’t be reduced.
- Reduce as much as possible before offsetting: renewable energy, local suppliers, sustainably-made wines, no needless plastics.
- Circularity: genuine reuse and recycling, water management, a second life for materials.
- Offset the unavoidable with verified projects and credits retired on a public registry.
Net Zero isn’t perfection, it’s commitment: responsibility, conscious decisions, continuous improvement and transparency.
Every activity generates emissions. In hospitality they fall into three scopes by origin and degree of control.
Scope 1 · Direct emissions
Stationary combustion (on-site gas), gas boilers and water heaters, gas cooktops and griddles, owned delivery vehicles, and refrigerant leaks from cold storage, display cabinets and air conditioning.
Scope 2 · Energy consumed
Purchased electricity for refrigeration, climate control, lighting, electric kitchen equipment and office systems (POS, computers, routers).
Scope 3 · Value chain
Production of wine and food, supplier transport, packaging, waste and travel. Usually the bulk of the inventory: the biggest impact isn’t in the venue but in what is served and how it reaches the table.
We measure under the GHG Protocol – Corporate Standard, using official factors from MITECO and the Catalan Office for Climate Change, with a broadened Scope 3. Period analysed: September 2024 – September 2025.
Scope 1 — 0.00 t CO₂e
No gas or fossil fuels, no owned vehicles, a fully electric operation.
Scope 2 — 0.00 t CO₂e
All electricity is 100% certified renewable.
Scope 3 — 14.67 t CO₂e (100% of our footprint)
- 7.94 t (54.1%) production of wine and food
- 6.37 t (43.4%) supplier transport and logistics
- 0.36 t (2.5%) internal operations: water, waste, materials and cleaning products
- 0.00 t (0.0%) energy: 100% renewable electricity
Scope 3 is broadened: it includes the production and distribution of every wine, the production and distribution of all food —which strictly speaking the producers should account for— and commuting for the entire team, home to work.
Reducing comes first, but some emissions are unavoidable today. We offset them beyond 100% with no bespoke programme: as a professional client of RUUUTS, the winery that offsets 100 net kg of CO₂ for every case it sells.
With the period’s 150 cases, RUUUTS certificate CT-2026-0011 offsets and retires 16,155 kg of CO₂: 100 net kg per case plus the wine’s own footprint (1,155 kg, calculated with a +50% prudence margin). Against 14,670 kg emitted, that covers 110% of our annual footprint.
The retirement sits on a public registry with per-project serial numbers (verified Verra and Gold Standard credits, classified under the Oxford Principles for Net Zero Aligned Carbon Offsetting), and the certificate is openly verifiable ↗.
Separate from the certificate —so nothing is double-counted—, one tree is planted for every case of wine via Tree-Nation. The period’s 150 cases produce 150 trees, and our forest now holds 2,027 trees across 1.76 hectares, with an estimated capture of 235.21 t of CO₂e over the lifetime of those trees.
That capture is future and gradual, spread across decades and dependent on the planting surviving. That is why we do not add it to the balance: the period’s balance closes on credits already retired on a public registry. Figures per our Annual Sustainability Report, Year 1.
Period analysed: September 2024 – September 2025, under the GHG Protocol – Corporate Standard.
- Emissions generated: 14.67 t CO₂e (Scope 1 & 2 = 0)
- Offset and retired: 16.155 t CO₂e on a public registry (RUUUTS certificate CT-2026-0011)
- Result: Net Zero — we retire 110% of our annual footprint
The balance is reviewed every year — a continuous commitment. The 2025–2026 period is under way and will be certified the same way.