Interview – EcoCook Malta – Joseph Mercieca – Country Terrace, Gozo
Could you tell us a few words about yourself and your background?
My name is Joseph Mercieca, and I am the Owner and Director of Country Terrace Restaurant in Gozo. I have worked in the catering and hospitality industry for around 36 years, and for approximately 18 years I have been running Country Terrace.
Hospitality has always been more than a business for me. It is about creating memorable experiences for our guests while showcasing the quality, character and traditions of Gozo. Over the years, Country Terrace has developed into a Mediterranean restaurant that welcomes both local and international guests, groups, weddings and corporate events.
My experience has also encouraged me to become involved in the wider tourism and hospitality sector in Gozo, particularly in discussions concerning quality, sustainability and the long-term development of our destination.
What changes have you observed over the years in terms of the eating habits of your customers and consumers?
Over the years, customers have become much more informed and selective about what they eat. Guests increasingly want to know where ingredients come from, how food is prepared and whether restaurants are making responsible choices.
We have also seen a clear increase in requests for vegetarian, vegan, gluten-free and other dietary options. At the same time, many customers are looking for lighter dishes, fresh ingredients and authentic local flavours rather than simply large portions.
Another important change is that guests increasingly value the complete experience. Good food remains essential, but customers also appreciate local products, responsible sourcing, reduced waste, good service and a restaurant that respects its environment and community. Sustainability is therefore becoming part of the overall dining experience.
How do you see the integration of sustainability principles into the restaurant industry in the future?
I believe sustainability will become an essential part of how restaurants operate rather than an optional extra. The industry will need to look carefully at food waste, energy and water consumption, packaging, purchasing practices, local sourcing and staff awareness.
For restaurants, sustainability also needs to make economic sense. Reducing waste and using resources efficiently can lower operating costs while also reducing environmental impact. I therefore see sustainability and good business management becoming increasingly connected.
In a destination such as Gozo, this is particularly important. Our landscape, local produce, culture and community are part of what visitors come to experience. Restaurants have a responsibility to protect these assets while supporting local producers and offering guests an authentic experience.
Why did you choose EcoCook Sustainable Restaurant certification?
We chose the EcoCook Sustainable Restaurant certification because we wanted a structured and internationally recognised framework to help us evaluate and improve our sustainability performance.
Country Terrace had already been taking steps in areas such as responsible purchasing, waste reduction, efficient use of resources and supporting local products. EcoCook gave us the opportunity to measure these efforts more systematically, identify areas where we could improve and establish clear objectives for the future.
For us, certification is not simply about displaying a certificate. It is about creating a continuous process of improvement and demonstrating that our sustainability commitments are being assessed against recognised standards.
How did you experience this initial audit in terms of organization and time spent?
The initial audit was a positive and well-organised experience. The process required us to look carefully at different areas of the restaurant’s operation, which naturally involved preparation and the collection of information.
The time invested was worthwhile because the audit encouraged us to examine our procedures in a structured way. It was not simply an inspection; it was also a useful learning exercise that helped us understand where we were performing well and where further improvements could be made.
The process was constructive and gave us a clearer picture of how sustainability can be integrated into everyday restaurant management.
Was the diagnostic report useful? Was it easy to understand?
Yes, the diagnostic report was useful and easy to follow. One of its main advantages was that it transformed the audit findings into practical information that we could use when planning our next steps.
It highlighted both our strengths and the areas requiring further attention. This is important because sustainability can cover many different aspects of an operation, and having a structured report helps management prioritise actions rather than trying to address everything at once.
We see the report as a working tool that can support our continuous improvement rather than simply as the conclusion of the certification process.
How do you think your customers will perceive the fact that your catering services are certified EcoCook Sustainable Restaurant?
I believe customers will see the EcoCook certification as an additional sign of responsibility, quality and transparency. More guests today are conscious of the environmental and social impact of the businesses they support, particularly when travelling.
The certification gives customers reassurance that our sustainability efforts are not only claims made by the restaurant but have been reviewed through an independent framework.
At the same time, our priority remains to provide excellent food, service and hospitality. Sustainability should strengthen the guest experience, not complicate it. We want customers to enjoy their meal and the beautiful surroundings of Gozo while knowing that we are also working responsibly behind the scenes.
What are your next objectives?
Our next objective is to continue improving step by step and to use the EcoCook framework as part of our ongoing management process.
We want to further reduce food waste, improve energy and water efficiency, continue reviewing packaging and purchasing practices, and strengthen our use of local and seasonal products whenever practical. Staff involvement will also remain very important because sustainability can only work when the whole team understands and participates in the objectives.
We also want to communicate our efforts more clearly to our customers and partners. Ultimately, our aim is for Country Terrace to continue offering a high-quality Mediterranean dining experience while contributing positively to a more sustainable hospitality sector and to Gozo as a destination.
This project is supported by the Cross Re-Tour EU Grant, with the Malta Tourism Authority as a key partner, working to bring greener standards to the hospitality and tourism industry.
Disclaimer: Funded by the European Union under the project Cross-Re-Tour of the SMP-COSME-2022-TOURSME Programme. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union, the European Innovation Council, SMEs Executive Agency (EISMEA), the Cross-Re-Tour consortium or the contractor. Neither the European Union nor the granting authority can be held responsible for them
Country Terrace Restaurant – Gozo
