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The joint venture formed by Serhs Food and Clece, together with La Fageda, has created a new experience at the Bellvitge and Viladecans Hospitals to promote responsible and local consumption. On December 2 and 3, we set up a special space in collaboration with La Fageda where we offered their bulk yogurt, visually and directly highlighting this responsible consumption initiative.
At Bellvitge Hospital, we provided staff with a yogurt dispenser so they could serve themselves the desired amount in reusable eco-cups, with the option to add personalized toppings such as La Fageda jam, chocolate chips, nuts, and more. This action, designed to be more sustainable, also allowed users to personalize their consumption experience.
In the other cafeterias at Bellvitge and Viladecans, we created a dedicated bulk yogurt space with eco-cups already filled with natural yogurt, again with the option to add toppings. With this initiative, we want users to better discover the product we will regularly offer: La Fageda’s bulk yogurt. The experience was very well received, with strong participation and enthusiasm from staff and users.
This proposal is part of our strategy to reduce single-use packaging waste and promote more responsible consumption habits, aligned with our commitment to sustainability and proximity.
On October 6th, the new “Desconect(bar) Express” venue opened at Arnau de Vilanova Hospital in Lleida, located on floor -1 of the Outpatient Consultation building. This space, open to the public, offers a new place to relax and receive service for everyone working at or visiting both the hospital and the Outpatient area.
With this opening, we have achieved an important milestone in our brand image and value proposition within the coffee shop sector, offering a unique and distinctive experience. In the collective catering sector, we have succeeded in presenting a fresh and renewed concept, aiming to set new trends within hospital retail services.
The new space has been very well received by both hospital staff and external visitors, thanks to its more premium product range, recognized for its quality. This proposal brings a differentiated alternative to the traditional cafeteria offer, with a carefully curated product selection.
Although compact, the space stands out for its brightness and welcoming atmosphere, thanks to specifically chosen furniture and decoration. All of this helps create an ideal environment for taking a break during the day, where attention to detail and quality are key to ensuring a satisfying experience.
We are very pleased with the positive response that “Desconect(bar) Express” has received and we appreciate the trust placed in us. We will continue working to offer the best service and to keep improving every day.
As part of the first “Eating with Dysphagia” Congress, held on November 4 and 5 at the historic UPC site in Terrassa, SERHS Food, which participated as a sponsor, offered a “texturized breakfast” to the large group of healthcare and dietetics professionals attending the event. This breakfast was based on the new fifth-range dishes prepared at the High-Performance Kitchen the company operates in Mataró. These dishes are specially designed for people with dysphagia and chewing difficulties. The catalogue focuses on the Mediterranean diet, using seasonal and locally sourced products, maintaining the traditional flavours.
The congress is part of the Dysphagia Safety Project (DOF, 2013–present), promoted by CRESCA (UPC’s Research Center for Food Safety and Control), and aims to improve the quality of life of patients and residents with Oropharyngeal Dysphagia (OD) across social, healthcare, and specialized educational settings.
SERHS Food presented this new catalogue of cooked dishes created in the High-Performance Kitchen, designed for social and healthcare professionals who must provide modified-texture diets. Developed by a multidisciplinary team including dietitians, R&D, quality, gastronomy, and with the involvement of medical experts, the catalogue now includes 26 references. Modified Texture Diets (MTD), intended for individuals with oropharyngeal dysphagia, often become unappealing, monotonous, inadequately textured (liquids, lumps, fibres), and nutritionally deficient. The guiding principle “food heals” has been central to this work. For the development of these references, the Triple Adaptation of the Mediterranean Diet has been applied: organoleptic adaptation, nutritional adaptation, and textural–rheological adaptation. This fifth-range selection focuses on Level 4 of the IDDSI scale, the appropriate texture for patients requiring a puréed diet.
These modified-texture dishes offer homogeneous texture, optimal caloric–protein content, low salt levels, are made with 100% extra virgin olive oil, have a refrigerated shelf life of 45 days, and follow strict food safety standards, in addition to offering a wide variety of colours and flavours.
To simplify management in professional centres, the references are classified into three caloric and protein levels. The range is offered refrigerated in multi-portion formats of 2.9 kg and 0.85 kg, ensuring an optimal caloric–protein intake when designing menus. It includes: a wide assortment of vegetable 8 purées (as broccoli, potato, zucchini, pumpkin, mixed vegetables, peas, spinach and carrot) , incorporates several 6 protein-based texturized dishes (omelette, salmon, white fish, beef, chicken and turkey), 6 purées and blended of legumes and pasta (chickpeas with spinach, lentils with vegetables, beans with vegetables, pasta with tomato, as well as chickpea and bean garnishes), 4 unics dishes (puréed stew with mixed meat, puréed stew with egg, puréed turkey with zucchini, and puréed vegetables with hake) 2 sauces(green sauce and samfaina)
According to Raimon Bagó, General Manager of SERHS Food: “With these products, users can enjoy the flavour of each ingredient separately—of the fish, the samfaina, the omelette—and, at the same time, professionals have a wide variety of combinations, menus and presentation options, together with the food safety required for such specific textures.”
With the support of FUREGA (Gastroenterology Research Foundation), the Maresme Health Consortium, and the Maresme Foundation, what began as a nutritional improvement project for students with dysphagia at l’Arboç school has, in just a few years, become an established and expanding area in multiple centres, especially at Mataró Hospital. Future objectives for 2026 are clearly defined, with the ultimate goal of improving users’ health across special education schools, hospitals, and social and healthcare institutions.
On October 16, World Food Day was celebrated, coinciding with the fact that this year Catalonia has been designated the World Region of Gastronomy 2025. This was more than enough reason to organize several significant and simultaneous gastronomic events in hospital centers such as Calella, Blanes, Mataró, and Badalona, as well as in residential care facilities.
It was a “major celebration” day, but also full of identity and commitment to our Mediterranean diet and traditional Catalan dishes, which are part of our history. The event was aimed at both users and healthcare professionals in the centers, as well as visiting members of the public. The different dining spaces were decorated for the occasion, with the goal of breaking the routine of hospital cafeterias and dining rooms.
The menu included a selection of typical welcome starters from the inland areas of Catalonia, such as: Vic longaniza, white sausage, black sausage, “bull blanc“, and bread with tomato. The first courses represented the most authentic Catalan cuisine: “escudella”, Costa Brava-style noodles, “escalivada” with potatoes cooked in embers and anchovies, stewed peas and artichokes, cod “esqueixada” with pine nut oil and confit mushrooms, and a spectacular rice dish with pig’s feet, turnips, and dried beans. The main courses included fricandó with moixernons and picada, “carn d’olla” (pigs’ feet, pancetta, beef, chickpeas, cabbage…), grilled vegetables, gratin cod with potatoes, and surf-and-turf (chicken with crayfish).
To complete the meal, representative desserts were offered such as crema catalana with a hint of ratafía and carquinyolis, pears in wine with chocolate and honey, and fresh cheese. Altogether, it was a true showcase of Catalan cuisine, carefully prepared by our culinary teams for the event.
Catalonia has been internationally recognized for its unique culinary heritage, the quality of its local products, its culinary innovation, and its commitment to food that cares for people, the territory, and culture. This recognition is granted by the International Institute of Gastronomy, Culture, Arts, and Tourism (IGCAT), highlighting the work of producers, chefs, restaurateurs, and the entire Catalan food chain.
World Food Day 2025 on October 16 is a day that calls for global collaboration to ensure safe, healthy, and sustainable food for everyone. As a society, we all have an important role: choosing healthy and local foods, avoiding food waste, respecting the environment, and valuing what we eat. Every small action counts in building a future where everyone can access fair, nutritious food in harmony with the planet.
Food services in collective dining spaces, whether in healthcare, educational, or corporate centers, are increasingly dynamic in terms of gastronomic offerings. They not only provide meals adapted to different diets and needs but also celebrate and promote cuisine in its broadest sense, at a key moment for preserving the cultural tradition that has defined our territory.
