The energy deficit in Colombia is accentuated by its unsustainable tourist vocation, which makes it necessary to propose sustainable solutions in the gastronomic sector. For this reason, this interdisciplinary research proposes a circular energy cogeneration system, through the energetic use of anaerobic biodigestion of organic waste from restaurants, with a higher concentration of coffee husks. The products of biodigestion are biosol for fertilizationand biogas for restaurant kitchens, in which steam is also used to accelerate biodigestion, which makes the system a circular cogeneration system.