{"id":29519,"date":"2026-08-05T09:02:31","date_gmt":"2026-08-05T09:02:31","guid":{"rendered":"https:\/\/esment.org\/blogs\/?p=29519"},"modified":"2026-08-05T09:02:31","modified_gmt":"2026-08-05T09:02:31","slug":"del-huerto-a-la-mesa-los-frutos-de-una-alianza-con-impacto-social","status":"publish","type":"post","link":"https:\/\/esment.org\/blogs\/del-huerto-a-la-mesa-los-frutos-de-una-alianza-con-impacto-social\/","title":{"rendered":"Del huerto a la mesa: los frutos de una alianza con impacto social"},"content":{"rendered":"

Es la imagen que resume el resultado de la colaboraci\u00f3n entre Esment y el hotel Castell de Son Claret. Tomates grandes, de formas irregulares y aspecto imperfecto, pero con todo el sabor que caracteriza a las variedades tradicionales que se cultivan respetando los ritmos de la tierra. Una cosecha que, apenas unos minutos despu\u00e9s de ser recogida, llega directamente a la cocina del hotel.<\/p>\n

\n

Estos d\u00edas, la huerta ecol\u00f3gica que el equipo de Esment Terra gestiona en la finca del Castell Son Claret se encuentra en uno de los momentos m\u00e1s esperados del a\u00f1o: la temporada del tomate. Un producto emblem\u00e1tico del verano mediterr\u00e1neo que forma parte esencial de la gastronom\u00eda mallorquina y que, en este caso, recorre menos de 50 metros desde la huerta hasta el plato, sin camiones, sin almacenes y sin intermediarios.<\/p>\n

Desde 2023, Esment es responsable de la gesti\u00f3n agr\u00edcola de la finca,<\/a> donde se cultivan productos de temporada que abastecen a los restaurantes Sa Clastra y Olivera. El proyecto combina agricultura sostenible, producto local y oportunidades de formaci\u00f3n y empleo para personas con necesidades de apoyo, convirtiendo la huerta en mucho m\u00e1s que un espacio de producci\u00f3n agr\u00edcola.<\/p>\n

En la cocina de estos restaurantes, la cosecha se convierte en algunas de las elaboraciones m\u00e1s representativas de la temporada como el gazpacho o la ensalada de tramp\u00f3.<\/p>\n

Detr\u00e1s de cada cosecha hay un trabajo conjunto entre el equipo de Esment Terra y el personal de cocina del hotel, que planifican las siembras y recolecciones para aprovechar cada producto en su momento \u00f3ptimo. Un modelo que apuesta por la proximidad, la sostenibilidad y el respeto por el producto.<\/p>\n

 <\/p>\n

\"\" \"\"<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Es la imagen que resume el resultado de la colaboraci\u00f3n entre Esment y el hotel Castell de Son Claret. Tomates grandes, de formas irregulares y aspecto imperfecto, pero con todo el sabor que caracteriza a las variedades tradicionales que se cultivan respetando los ritmos de la tierra. Una cosecha que, apenas unos minutos despu\u00e9s de […]<\/p>\n","protected":false},"author":5,"featured_media":29520,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-29519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"\nDel huerto a la mesa: los frutos de una alianza con impacto social - Blog Comunidad Esment<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/esment.org\/blogs\/del-huerto-a-la-mesa-los-frutos-de-una-alianza-con-impacto-social\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Del huerto a la mesa: los frutos de una alianza con impacto social - Blog Comunidad Esment\" \/>\n<meta property=\"og:description\" content=\"Es la imagen que resume el resultado de la colaboraci\u00f3n entre Esment y el hotel Castell de Son Claret. Tomates grandes, de formas irregulares y aspecto imperfecto, pero con todo el sabor que caracteriza a las variedades tradicionales que se cultivan respetando los ritmos de la tierra. 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