Thursday, 09 June 2022

On May 18, the day ‘Mercabarna with the communities’ was held; a half-day activity in which the current situation of the sector was analyzed, and the demands of sustainability in relation to nutrition, educational projects, regulations, purchasing policies and regarding its economic viability were discussed. An event held with full capacity, where professionals from the operating companies, suppliers and administration were able to share concerns and needs. Raimon Bagó, General Manager of SERHS Food, was one of the speakers.

Endorsed by the Foodservice commission of the Mercabarna Food Cluster, the event’s promoter, and with the support of Restauración Colectiva, as a specialist in the sector, for the organization and dissemination of the event, las week the “Mercabanar con las colectividades: cadena de valor hacia unos menús sostenibles y saludables” event took place; an activity in which 150 people signed up, all of them professionals from the RC operating companies and Mercabarna’s supplier firms. The objective, to bring the two groups closer together and to publicize and express concerns and needs of the collective catering sector.

The session was developed through two round tables and included, between one and the other, a brief visit to some spaces of the wholesale market such as the fruit area or the cooperatives.


“It is necessary for people to think and value how the menu arrives at their table every day”

After the welcome from Pablo Vilanova, director of Sustainability, Strategy and Innovation at Mercabarna, and the intervention of Sergio Gil, president of Fundación Restaurantes Sostenibles, who outlined a clear picture of how things are regarding sustainability, where we should evolve and how the restaurant industry can be involved in this paradigm shift, Raimon Bagó intervened as President of Acerco (Catalan Association of Collective Restoration Companies) and of the Foodservice Cluster of Catalonia.

Bagó offered some figures of the sector, especially highlighting and emphasizing that 10% of the citizens residing in Catalonia eat in a collective catering service daily. “There are thousands of meals a day, many of them served to vulnerable people (children, hospital patients, nursing homes…), which force us to be very professional, very responsible, demanding, and also very efficient”. The president of the Catalan employers’ association showed the strengths of the sector, highlighting about all, its resilience and demanding greater visibility and recognition, “it is necessary – he assured- that people know, think and value how the menu arrives at their table every day”. “We are a sector accustomed to suffering, that we weather almost any situation based on professionalism and adaptability, as has been shown in recent years with the issue of the pandemic, above all, but also with the problems of raw materials, transport, supplies, prices, etc.”.

Despite the positive tone of his intervention, “we have not come here to complain”, he did highlight the most serious problem that collective restoration suffers today, which is that of the exaggerated increase in prices… “increases that come to aggravate a situation already serious in itself, and dragged on for years, which keeps the sector without margin for much, since there is no way to pass on these increases”.


Healthy and sustainable menus… a long way to go, a long way to go

Under the genertic title ‘Nutrition, education, sustainability and health’, and moderated by Juanjo Jiménez, Director of Purchases of Aramark Spain, the following took part in the first-round table: Gemma Salvador (nutritionist dietitian of the General Subdirectorate oh Health Promotion. Agència of Public Health of Catalonia), Àngels Roca (general director of F. Roca), Pau López (director of Sustainable Food at Mercabarna) and Mariana Gasca (responsible for Sustainability at Mediterránea).

Gemma Salvador began by giving value to how much has been achieved “although there is still a long way to go”. With rigor, consensus, and a good alignment of all the parties involved, she assured, “it has been possible to advanced based on small changes. From the administration we have tried to contribute documents and research to support the projects of the companies. Recommendations that have taken hold over time and that are what have achieved that today, for example, 90% of school canteens are serving four or five pieces of fresh fruit a week for dessert, banishing industrial pastries and continuous sweets that were served a few years ago”. In this sense, Mariana Gasca emphasized communication and the educational projects that are carried out in many schools… “in the end”, she commented, “in matters related to nutrition, health habits, and sustainability, it is the children who are, in a certain way, educating parents by transferring what they learn in their centers”. Following the line of communication, Àngels Roca wanted to insist on the importance also of training and informing the directors of the schools “ because although it may seem that way to us, because of the environment in which we operate and the implication that we have, the message has not caught on yet… there are still many people to be convinced about the binomial food and health, and health and sustainability that, in the end, end up being indivisible concepts”.

In the end, and in summary, in order to have healthier and more sustainable school cafeterias, and therefore all kinds of communities, Gemma Salvador highlighted five points with which everyone agreed: more vegetable products, reduction of meat, reduction of plastic waste, control of food waste and, all of this, with the collaboration and participation of all parties (operators, suppliers, administration and also all the professionals who are working on the front line in the different services).

Pau López, on his part, insisted on the necessary involvement of all. “Neither Mercabarna as an institution nor wholesale market suppliers can turn a deaf ear to the issue of sustainability”. In fact, he continued, “Mercabarna is devoting a lot of effort and launching various projects and initiatives along these lines. From the very creation of a Sustainable Food Department, to the creation of the Foodback (a pioneer center in food exploitation), the Biomarket or the area of horticultural cooperatives, all our actions are carried out thinking of that paradigm shift that we all must form part”.


Making sustainability profitable

Finally, moderated by Enrique Ordóñez, Corporate Catering Manager at Grupo Quironsalud, the following took part in the second table: Albert Planas (Head of Purchasing and Logistincs at Serunion), Silvia Fillola (Director of Operations at Anna Ecológica – Grupo Veritas), Cristina Massot (Deputy Director General of Agrifood Industries and Quiality of the Department of Cliamte Action, Food and Rural Agenda) and Andrés González (manager of Colevisa).

In this second session, Cristina Massot intervened to comments on the general lines of the recently approved Green Public Procurement Action Plan for Catalonia 2022-2025, a plan approved with the aim of increasing, improving, and advancing in the application of environmental criteria in contracts so that the economic volume of the tenders that include these clauses is increased to 50% in the year 2025. Andrés González, on his part, highlighted that all the regulations that are in project of approved and the recommendations of the different administrations in the line of working and acting in a more sustainable and respectful way with the planet “represent new challenges for companies and also very exciting challenges for all professionals… what happens is that everything has a cost and has to be paid”. In the same sense, Albert Planas assured that the first thing to do “is to revalue the sector, to give it the importance is has and to allocate the necessary resources”. The two representatives of the companies celebrated the start of the conversation about the economic sustainability of the chain, from the point of view of economic efficiency and asked that the administrations work on the issue of the required criteria, keeping their feet on reality.

The table also began to debate on local and ecological products. In this sense, Silvia Fillola highlighted the great advantage for a supplier of “the security of annual planning and regularity, which only a community company can provide”.


Wednesday, 18 May 2022

SERHS Food Educa has managed the school canteen service of a group of centers of the Bages County Council since 2018. In the last two years, it has participated in a labor and training action promoted by the Public Employment Service of Catalonia and the Ministry of Labor and Social Economy, aimed at carrying out training practices in school canteens or transport services for young people in care and former care with a residence permit, between 16 and 21 years of age. A total of 10 people has ended up being hired by the company each year and that, in terms of SERHS Food, is a high percentatge.

It is about offering an opportunity for job placement and also regularization of the situation to people who at the same time also learn a profession and improve the learning of the Catalan language. This program is part of the values and sensitivity of the company by collaborating to the extent possible in each field of activity and environment in which it works.


TV3 echoed the story on the news, making a report that gathers the experience in the Valldaura school in Manresa of Brahim and the Ababacar Fatty. It can be found at the following link (as of minute 15:06).

Wednesday, 16 February 2022

Take Eat Easy has made a collaboration agreement with Amazcat, the local online shopping store, to sell the new Healthy & Sustainable cooked dishes on its website and to be able to enjoy them at home, at work or on your weekend outings. The purpose is to offer, based on the Mediterranean Diet, unique, complete dishes, with local and quality products. Balanced and varied meals designed to improve the daily diet.

Take Eat Easy is a new catering solution for companies based on 5th range cooked dishes, specially designed by a dietetics and nutrition team for individual consumption. In companies, and through a dispensing machine with refrigerated products, a wide range of refrigerated cooked dishes with a 15-day expiration date can be found available, arranged by family (PASTA • FISH • VEGGIE • CHICKEN • EGGS • MEAT • GOURMET). They are presented in very complete portions (300-400gr) and quality, ready to eat (microwave for 2-3 minutes). Now with this agreement you can also have them at home or at work by purchasing them on the online portal

Amazcat is presented as the new Catalan marketplace, focused on the proximity market, the “all-in-one” platform for electronic commerce in Catalonia. It is based on products made, manufactured or sold in Catalonia. You can buy it at a proximity producer or store knowing the origin of the product, with guaranteed quality. The first own online sales platform in Catalonia was launched at the end of October 2021, it has more than 500 associated businesses, and from Amazcat they have foreseen that in the coming weeks there will be about 300,000 users who will access the portal. However, the project is just in the most incipient phase. Parlem-Telecom is one of the benchmark partners, among other companies sensitive to local trade.

In relation to the range of dishes that can be purchased on the portal, it is the same as in the catalogue, about 25 in total that rotate and that can be found in the dispensing machines installed in a significant number of work centers that have opted for this innovative solution in their meals ( Dishes cooked properly, without haste, ingredient by ingredient, from Mataró’s own High Performance Kitchen. Natural foods, without added preservatives, with long cooking times that provide all the flavor and sweet textures. Artisanal cuisine is combined with innovation with a first-rate team. We work with quality-ecological-km 0 raw materials with the minimum impact of waste and avoiding food waste. 100% recyclable tray, minimizing packaging and at the same time reducing energy consumption and carbon footprint (CO₂).


Wednesday, 19 January 2022

Since December 2021, the company Gaudium Serhs S.L. which is part of the SERHS Food Division, has been the company awarded the comprehensive kitchen service, operation of the cafeteria and vending machines, as well as other food products of the Cotxeres Comprehensive Health Center (CISC), located in Cotxeres de Borbó of Barcelona.

It is a center with 209 spots for long stays, polyvalent medium stays and sub-acute care. The Day Hospital has 50 beds. SERHS had already provided this service before between 2011 and 2015. New products and service improvements have been incorporated, both in number of diets and in quality, following current healthy and sustainable times.

The feeding system will be based on the evolution of the cold line following the SINC (Security Innovation & Nutrition for Catering by Serhs). It is the only comprehensive management model for health catering where food safety is 100% guaranteed. With more than 10 years of experience in the implementation of the SINC solution in hospital centers, without errors in the management of more than 2,000,000 meals served. They highlight as fundamental aspects individual satisfaction, each patient a unique diet, regularity and variety in food, sustainability in management together with maximum hygiene and food safety.

SERHS Food is the fist and only collective catering company in Spain, in the High Performance Kitchen, certified in the FSSC 22000 v5 standard and which also has ISO 9001:2015 on quality and ISO 22,000:2018 on food safety.


Monday, 10 January 2022

VALORAFOOD consists of an operational group coordinated by the Foodservice Cluster that continues the work carried out by the Llotja de Futurs project. The participants of this operating group are IRTA, RADI S.L, SERHS FOOD, GUSTOS MERITEM and PESCADOS PUIGNAU.

The VALORAFOOD project aims to get to know the fishing and industrial sector of fish processing. Its focus is to identify the real surpluses that fish processing companies have and to design guidelines to revalue the surpluses in the form of new products previously agreed upon. All this is carried out through meetings, visits, focus groups and immersive workshops, among others.

However, before focusing efforts on the development of innovative products with a high nutritional value, it is necessary to know several challenges that are currently unknown to most:

  1. The quantification of the surpluses of the species to be valued.
  2. The quantification of the volumes, regularity, and specialization of the different species to be revalued.
  3. The productive design of the different products to be valued according to the selected species: formula, processing, storage, etc.
  4. Characteristics that the product should have to be used with Pulse Combustion Dryer technology or others.
  5. Technical and economic feasibility of the designed products.

Fresh prawn carpaccio, fish burgers, fish sausages, sauces, blue crab powder, pâtés and dry products for instant soups, are some examples of valued products that the consortium has.

Regarding the creation of the new products, these will not only be intended for commercial catering, but also for schools, hospitals, and residences, where there will also be an improvement in nutritional value to prepare dishes for patients with dysphagia and other related diseases.

Innovation is the basis of this project, which seeks to promote the sector with useful, low-emission products that guarantee sustainable development of the coast, as well as increased competitiveness and diversification of the sector.

Within the framework of this operating group, we see an opportunity to create a HUB of knowledge and transformation of surpluses with by-products by other consortia and help the sustainability of certain low-productivity groups.


For more details about the project, you can access here.



Thursday, 09 December 2021

During the month of November 2021, SERHS Food was awarded with the new work canteen service, cafeteria and vending service in the facilities of the System of Medical Emergencies (S.E.M.) of the Generalitat of Catalonia. The company has been managing this service since February 2016.

The SEM’s mission is to provide health services 24/365 in order to respond to emergency situations and pre-hospital emergencies, as well as to provide information and health advice, both in ordinary and extraordinary situations. Within the framework of the Department of Health, its objective is to provide a close, proactive, excellent and efficient information, orientation and healthcare service that obtains the satisfaction of the people who live in and visit Catalonia.

This new award has led to the introduction of a significant number of improvements both at the level of spaces, signage, such as the different vending machines, new and more sustainable, personalized, as well as the introduction of healthier, quiality and local products. Premium service is provided for the 400 daily users based on the criteria of the Mediterranean Diet, also contemplating different aspects of specific diets. It highlights the availability of daily vegetarian menus throughout the year. As a novelty, there is also a new solution for catering called Take Eat Easy, based on a dispensing machine (24/365) of fifth-range cooked dishes, specially designed for the workplace. It presents a high rotation of recipes and novelties, dietary control, time savings and maximum food safety and prevention as basic characteristics of the more than 30 recipes, complete unique fishes, offered in the center (veggie, traditional, gourmet). It has also been consolidated as a nutritional support for medical emergency contingencies.

SERHS Food is the first and only collective catering company in Spain, in the High Performance Kitchen, certified in the FSSC 22000 v5 standard and which also has ISO 9001:2015 on quality and ISO 22.000:2018 on food safety.



Monday, 21 June 2021

Take eat easy is a Serhs Food brand that acts as a line specialized in corporate catering. It presents a new catering solution for the new era. It is a new concept of restaurant space, tasty-close-sustainable, for the day-to-day of companies or other centers. Flexible and adaptable to each necessity, opened 24 hours and 7 days a week, in which more than 30 cooked 5th-range dishes are offered, specially designed for the workplace, as well as other healthy products.

Through a vending machine with refrigerated products a wide range of cooked dishes is available, structured in different levels of very competitive prices, and in very complete individual servings, of quality, ready to eat. It is enough to heat them in the microwave (2-3 minutes) or in case of being cold, consume directly. Mediterranean diet recipes with a lot of variety, high rotation, balanced and without added preservatives, in a 100% recyclable tray. With the support of an APP the dishes can be selected (contactless) and enjoy of the advantages in prices, dynamic promotions, and more detailed information of each product.



Health and work go hand by hand and are mutually influenced. It is very important to adapt the diet to the work activity, to better the resistance and reduce fatigue. Improves the well-being of the staff, helps a varied diet, reduces the time needed to eat and makes the schedule more flexible. Complement for homeworking, product also to consume “at home”. Safety and Covid free guarantee both in the elaboration as well as the consumption model. Each person has specific needs.



This catering concept is directed at offices, service companies, industrial companies, universities, schools, hospitals, residencies, camping, apartments, gas stations, collectivities, airports, train stations, subway, bus, among other centers.

  • Company-center: added value to the workers. No investment from the company nor adapting to complex norms about kitchen space. Adapted to schedules. Workers pay directly. Hot food, varied, unique dishes, complete. Novelties and options to complement spaces.


  • Users: quality cooked dishes. 24 hours / 365 days. High rotation of recipes and novelties. Dietary control-maximum food safety. Day-to-day food at competitive prices, between 3,50 €, the most traditional dishes, and 4,50 € the most Premium dishes. Great time saver (avoid tuppers) and maximum Covid-19 prevention avoiding common refrigerators and spaces.


SERHS Food through the Take eat easy brand offers services to companies, with all the quality, agility, efficiency and above all proximity, with high capacity to adapt to the needs of the services and the type of spaces, taking advantage of the experience of more than 40 years in management in all areas. This catering option has already begun to be implemented in June in different centers under management of the Division. SEHRS Food is the first and only collective catering company in Spain that is certified by the FSSC 22.000 norm that accredits maximum food safety.




More information at

Monday, 08 June 2020

SERHS Food continues its implementation in the health field in the Lands of Lleida, this time again alongside the San Juan de Dios, managing the Mental Health Hospital (adults and child-youth). Recently, this past February, SERHS Food was the awarded company for the restoration service of San Juan de Dios Tierras de Lleida – Almacelles Assistance Centre that serves about 400 people a day.

Lleida’s San Juan de Dios Hospital is part of the comprehensive assistance project in Child and Youth Mental Health, Mental Health in people with intellectual disabilities and care for Serious Mental Disorder in adults that the order proposes for the province of Lleida, approaching pathologies from a bio-psycho-social and spiritual integrative perspective, and with the vision of continuity of care processes. The adult Hospital has a capacity of 130 spots and the child-youth Hospital has 30 spots, in addition to the complementary services it offers.

SERHS Food will develop the food service starting June 2020 adapted to each type of diet prescribed according to the nutritional criteria of the team of dietitians based on the bases of the Mediterranean diet; healthy, balanced, and sustainable. It counts with more than 40 years of experience and a team of 2.500 workers; and it is the first and only collective catering company in Spain certified in the FSSC 22000 standard for food safety. With this new incorporation it grows its position in the Lands of Lleida where it manages the feeding of large centres such as the socio-sanitary complex of the Aranu de Vilanova Universitary Hospital (HUAV) in Lleida, the Santa Maria Hospital and the Biomedical Investigation Institute. On the other hand, in the field of education, for more than 4 years, SERHS Food has been developing the food service for more than 1.300 students of the Claver Raimat School (Lleida’s Jesuits), a centre of reference in the territory.

Tuesday, 27 August 2019

About 1,000 people attended the 4 musical performances and about 300 enjoyed the special gastronomic menu thanks to Arcs Catering.

Mónica Green, Opera and Zarzuela Gala, The Three Tenors and The Sey Sisters presented a complete musical program which included a huge variety of music styles (soul, blues, opera, R&B, gospel …)

On August 2, 3, 9 and 10 were celebrated the musical performances in a privileged environment in Castell Jalpí accompanied by a careful high quality cuisine.

One more year the Castell Jalpí of Arenys de Munt (El Maresme, Barcelona), owned by SERHS, on August 2, 3, 9 and 10 four top-level concerts had been enjoyed by 1,000 people. The musical and gastronomic combination was a success. The space specially was designed to held celebrations-banquets, combined with other activities. About 300 people enjoyed the gastronomic menu proposal which makes a different Musical and Gastronomic Nights in the Maresme, in small format and high quality.Organized with the collaboration of the City Council of Arenys de Munt, they could hear spectacular voice of  Monica Green – Friday, August 2 – with the best soul, blues and R&B of the black music of the 60s, 70s and 80s with the accompaniment of Formación Sextet.

On Saturday, August 3, the Opera and Zarzuela Gala joined the lovers of these genres to enjoy a masterful performance by three specialists: Beatrice Jimenez-Marconi (soprano), Toni Marsol (baritone) and Ricardo Estrada (piano). The gala of the Els tres Tenors, popularized by the great Pavaroti, Carreras and Domingo was the most participatory and solemn concert.From the drama of the great opera arias until the romanticism of the Neapolitan song were heard in the court environment of the Castell Jalpí. And to finish, August 10, the last concert of the electrifying trio of black voices of The Sey Sisters who invited us to a sense musical journey from gospel of the African music, until  the soul.

A varied and complete repertoire for all preferences, paired with an outdoor dinner with a touch of distinction in this emblematic space in Arenys de Munt, in the Castell Jalpí of SERHS. Great reception for an innovative, differential formula with definite personality, combining music and gastronomy the nights of August in the Maresme.