CA 
ES 
EN 
FR 
The Gastronomic Girona Forum was the reference point to launch the Guide for the prevention and reduction of food waste in the commercial catering sector and central kitchens on March 21, 2023. This event took place at the Palau de Congressos Auditorium and was attended by Albert Labastida (Director of the Girona Gastronomic Forum), Joan Gòdia (General Director of Agrifood Companies, Quality and Gastronomy of the DACC). The round table organized specifically for the occasion was attended by Josep Marlet (Industrial Director of Serhs Food) because of the collaboration carried out by SERHS Food in the development of the Guide as a pilot study in the High Performance Kitchen of Mataró. A team coordinated by Glòria Cugat (Subdirección General de Inspección y Control Agroalimentario) has collected data and implemented the defined action protocol during last summer, which has led to a significant improvement, especially in recent months in which the system has been consolidated. Other speakers at the table moderated by Paula Molés (journalist of Catalonia Radio) were Lluís Riera (SAIA), Víctor Quintillá (Lluerna Restaurant and Bar Verat) and Daniel Brasé (Intercomarcal Federation of Hotel, Restaurant and Tourism).
According to a recent study by Eurostat, each European citizen wastes 127 kg of food annually, which amounts to a total of 56.98 million tons for the European Union countries as a whole. The catering and food service sector represents 9.4% of this waste. In line with the SDGs, some kitchens have already started to develop pioneering projects to face this global challenge. The purpose of this conference is the presentation of the guide for the prevention and reduction of food waste in the commercial catering sector and central kitchens, a tool to help and boost the prevention plans implementation and to support the compliance with the law 3/2020.
The High Performance Kitchen (CAR) of SERHS Food in Mataró has been certified by Inèdit, (a specialized company reference in the sector), as a more sustainable option based on 8 environmental indicators and compared to a conventional kitchen in a restaurant, or homemade food or in a community such as a school. Based on energy consumption, carbon footprint (CO2), waste reduction, packaging or management of local suppliers and logistics distribution, among others, the High Performance Kitchen shows the best environmental option for the preparation of cooked dishes objectively based on measurable data.
You can read the more detailed news on the web site of Restauración Colectiva.
