Reapertura de temporada: claves para una hosteler\u00eda sostenible<\/strong><\/h3>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ fullwidth=\u00bbon\u00bb disabled_on=\u00bboff|off|off\u00bb _builder_version=\u00bb4.25.2″ animation_style=\u00bbslide\u00bb animation_direction=\u00bbtop\u00bb animation_intensity_slide=\u00bb2%\u00bb animation_starting_opacity=\u00bb100%\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_fullwidth_header _builder_version=\u00bb4.27.4″ title_level=\u00bbh2″ title_font=\u00bbLato||||||||\u00bb title_font_size=\u00bb60px\u00bb title_line_height=\u00bb1.2em\u00bb content_font=\u00bb||||||||\u00bb content_font_size=\u00bb20px\u00bb content_line_height=\u00bb1.8em\u00bb background_color=\u00bb#FFFFFF\u00bb background_image=\u00bbhttps:\/\/paraisogastronomico.com\/jaen\/wp-content\/uploads\/2025\/09\/2025.09.03_reapertura_temporada.jpg\u00bb background_size=\u00bbcontain\u00bb custom_button_one=\u00bbon\u00bb button_one_text_size=\u00bb18px\u00bb button_one_bg_color=\u00bb#02d002″ button_one_border_width=\u00bb8px\u00bb button_one_border_color=\u00bb#02d002″ button_one_border_radius=\u00bb0px\u00bb button_one_letter_spacing=\u00bb1px\u00bb button_one_font=\u00bbLato|700|||||||\u00bb button_one_use_icon=\u00bboff\u00bb custom_button_two=\u00bbon\u00bb button_two_text_size=\u00bb18px\u00bb button_two_text_color=\u00bb#353740″ button_two_bg_color=\u00bb#ffffff\u00bb button_two_border_width=\u00bb8px\u00bb button_two_border_color=\u00bb#ffffff\u00bb button_two_border_radius=\u00bb0px\u00bb button_two_letter_spacing=\u00bb1px\u00bb button_two_font=\u00bbLato|700|||||||\u00bb button_two_use_icon=\u00bboff\u00bb min_height=\u00bb287px\u00bb height=\u00bb100%\u00bb custom_margin=\u00bb6px|||||\u00bb custom_padding=\u00bb18.9%||18.9%||true|\u00bb hover_enabled=\u00bb0″ button_one_letter_spacing_hover=\u00bb1px\u00bb button_two_letter_spacing_hover=\u00bb1px\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb button_one_text_size__hover_enabled=\u00bboff\u00bb button_two_text_size__hover_enabled=\u00bboff\u00bb button_one_text_color__hover_enabled=\u00bboff\u00bb button_two_text_color__hover_enabled=\u00bboff\u00bb button_one_border_width__hover_enabled=\u00bboff\u00bb button_two_border_width__hover_enabled=\u00bboff\u00bb button_one_border_color__hover_enabled=\u00bboff\u00bb button_two_border_color__hover_enabled=\u00bboff\u00bb button_one_border_radius__hover_enabled=\u00bboff\u00bb button_two_border_radius__hover_enabled=\u00bboff\u00bb button_one_letter_spacing__hover_enabled=\u00bbon\u00bb button_one_letter_spacing__hover=\u00bb1px\u00bb button_two_letter_spacing__hover_enabled=\u00bbon\u00bb button_two_letter_spacing__hover=\u00bb1px\u00bb button_one_bg_color__hover_enabled=\u00bboff\u00bb button_two_bg_color__hover_enabled=\u00bboff\u00bb title_text=\u00bb2025.09.03_reapertura_temporada\u00bb sticky_enabled=\u00bb0″][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=\u00bb1″ admin_label=\u00bbOur Story Section\u00bb _builder_version=\u00bb4.16″ custom_margin=\u00bb9px|||||\u00bb custom_padding=\u00bb0px||8px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb23px|auto||auto||\u00bb custom_padding=\u00bb7px|||||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ text_font=\u00bb||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb1.8em\u00bb width=\u00bb100%\u00bb custom_padding=\u00bb2px|0px|0px|||\u00bb animation_direction=\u00bbleft\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n
La hosteler\u00eda jiennense encara cada nueva temporada con la ilusi\u00f3n de volver a llenar mesas, barras y terrazas de experiencias \u00fanicas. Pero hoy, m\u00e1s que nunca, el reto es hacerlo desde la sostenibilidad: cuidar del entorno, de quienes producen y de quienes disfrutan cada plato. En la provincia de Ja\u00e9n, donde la cultura del olivo y los sabores de cercan\u00eda son patrimonio vivo, la reapertura de la temporada es tambi\u00e9n una oportunidad para apostar por un modelo hostelero respetuoso, innovador y aut\u00e9ntico.<\/p>\n
Una de las claves de la hosteler\u00eda sostenible es priorizar los productos locales. El sello Degusta Ja\u00e9n<\/strong> avala una despensa llena de calidad: quesos de cabra de la Sierra Sur, embutidos artesanos, vinos con Indicaci\u00f3n Geogr\u00e1fica Protegida y, por supuesto, el aceite de oliva virgen extra, emblema de la provincia y base de una dieta saludable. Apostar por estos ingredientes significa reducir la huella de carbono, apoyar a peque\u00f1os productores y mantener vivas las tradiciones que dan identidad a nuestros pueblos.<\/p>\nLos establecimientos pueden dar un paso m\u00e1s con medidas de eficiencia energ\u00e9tica: iluminaci\u00f3n LED, electrodom\u00e9sticos de bajo consumo o sistemas de climatizaci\u00f3n inteligentes. Muchos alojamientos y restaurantes cercanos a parques naturales como Cazorla, Sierra M\u00e1gina o And\u00fajar ya est\u00e1n incorporando energ\u00edas renovables en su funcionamiento, conscientes de que el turismo de naturaleza exige compromiso con el entorno.<\/p>\n
Evitar el desperdicio alimentario es otra prioridad. En Ja\u00e9n, donde las recetas tradicionales se han caracterizado siempre por aprovechar cada ingrediente \u2014desde unas migas camperas hasta un guiso de habas con jam\u00f3n\u2014, la sostenibilidad tambi\u00e9n pasa por reinterpretar la cocina de aprovechamiento con creatividad. Incorporar envases compostables, fomentar el reciclaje y minimizar el uso de pl\u00e1sticos son gestos sencillos que refuerzan la imagen del negocio ante un cliente cada vez m\u00e1s consciente.<\/p>\n
La reapertura de la temporada es tambi\u00e9n un buen momento para redescubrir el oleoturismo<\/strong>. Las almazaras de la provincia ofrecen catas, talleres y visitas que conectan al viajero con el paisaje del mar de olivos. Integrar estas experiencias en la oferta hostelera permite diferenciarse, crear sinergias con el territorio y ofrecer un valor a\u00f1adido que atrae tanto a turistas como a clientes locales.<\/p>\nReabrir las puertas de la hosteler\u00eda en Ja\u00e9n no es solo volver a poner en marcha fogones y terrazas: es reafirmar un compromiso con el territorio, con sus gentes y con un futuro m\u00e1s verde. La sostenibilidad no es una moda pasajera, es la llave para que nuestra gastronom\u00eda siga siendo orgullo, motor econ\u00f3mico y atractivo tur\u00edstico de la provincia.<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n
Este art\u00edculo est\u00e1 incluido en el proyecto \u00abOportunidades de la hosteler\u00eda en el futuro tur\u00edstico de la provincia de Ja\u00e9n<\/em>\u00bb del a\u00f1o 2025, subvencionado por la Diputaci\u00f3n Provincial de Ja\u00e9n<\/strong>.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Reabrir la hosteler\u00eda en Ja\u00e9n es una oportunidad para apostar por sostenibilidad, productos locales, eficiencia y oleoturismo responsable<\/p>\n","protected":false},"author":1,"featured_media":742,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hosteleria"],"yoast_head":"\n
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