CA 
ES 
EN 
FR 
Home
Eudec Food’s “5th Range Modified Textures“ project has been awarded Best Collective Catering Project at the 2026 Horeca Awards, held during the Hostelco trade fair in Barcelona. The Horeca Awards annually recognize excellence, innovation, and benchmark projects in the catering and hospitality sector. The award ceremony took place at the 5* Hotel Palace.
A proposal that goes beyond the plate
The 5th Range of Modified Textures offers a selection of 26 chilled, modified-texture dishes with a 45-day shelf life, produced at Serhs Food’s High-Performance Kitchen (CAR). Each dish has been designed considering the triple adaptation of the Mediterranean Diet, guaranteeing nutrition, food safety, and organoleptic quality.
A new feeding model for people with dysphagia
More than a catalog of dishes, the project proposes a flexible and combinable model: centers can manage a wide variety of simultaneous preparations without the need to design large menu rotations, similar to how basic diets are managed. The objective is twofold: to ensure that people with dysphagia can eat with the same variety and dignity as anyone else, and to provide professionals with simple, effective, and safe operations.
The project is the result of the work of a multidisciplinary team and collaboration with medical experts, with a shared commitment: to improve the daily lives of people with special dietary needs without sacrificing taste, pleasure, or an attractive presentation.
At Serhs Food, we continue to promote our gastronomic days with an objective that goes beyond the kitchen: to showcase the cultural diversity of our team and turn it into a shared experience. In this spirit, we recently held the “Senegambia” day at Mataró Hospital, a special event merging the gastronomy of Senegal and Gambia—the home countries of several kitchen professionals on our team.
The initiative was born from the desire of these workers to share the most representative flavors of their homeland with colleagues and users. West African gastronomy is rich in aromas, spices, and traditional recipes that tell stories of culture, community, and identity.
A very special menu was prepared for the occasion, inspired by iconic regional dishes. Highlights included Senegalese-style rice with vegetables, lamb vegetable soup, and cassava and peanut salad. Main courses featured beef stew in peanut sauce, marinated chicken with vegetables, and marinated fish. The menu was rounded off with traditional side dishes, typical sweets, and African drinks made from ingredients like hibiscus or baobab fruit.
The day was very well received. Both the flavors of the dishes and the enthusiasm behind them captivated everyone. The Senegalese and Gambian professionals were deeply involved in the preparation and presentation, eager to share a piece of their culture through cooking.
Beyond the food, the cafeteria was themed for the occasion. The staff brought decorative elements from “home,” including traditional clothing and cultural objects. This created a festive and authentic atmosphere that conveyed a clear message: in these cultures, food represents community, celebration, and identity.
These initiatives are part of Serhs Food’s commitment to humanizing the brand and valuing the people behind the project. These gastronomic days are not just a culinary experience, but a space for sharing, participation, and recognizing the cultural wealth that each team member provides.
On March 2nd and 3rd, Eudec Food took part in the Turismarket trade fair in Tarragona, one of the leading professional gatherings for the tourism and hospitality sector. Attendance at this event was carried out by the Eudec team, operating in a key environment to generate synergies, present innovations, and foster business opportunities within the HORECA channel.
A central pillar of this edition was the coordinated participation with other SERHS divisions: Distribució, Fruits, and Projects. Although each area had its own specialized stand, the shared strategy allowed the group to project its transversality and strength to the professional market.
This inter-divisional collaboration is what enables the offer of an integral service, making our products available to the sector within a highly specialized context aligned with current industry needs.
The results of the participation in Tarragona have been very positive, both due to the high visitor turnout and the quality of the professional leads generated. The event represented an excellent opportunity to strengthen brand visibility among collaborators and reaffirm the commitment to service excellence.
Since November 2025, SERHS Food has been collaborating with Too Good To Go to give a second life to surplus food generated in the hospital cafeterias where it manages catering services across Catalonia.
The initiative is part of its Corporate Social Responsibility strategy and also addresses the Law on the Prevention of Food Loss and Waste, which prioritizes the redistribution of food fit for consumption.
A Simple Solution with Real Impact
The process is simple: at the end of the cafeteria service, any surplus is offered through the Too Good To Go app as a “Surprise Bag” at one-third of its usual price. Users reserve it and pick it up directly from the hospital’s cafeteria.
Each saved pack helps reduce the environmental impact associated with food waste—CO₂ emissions, water consumption, and land use—in a context where nearly 40% of food produced globally is wasted.
Seven Hospital Centers Involved
The initiative is being implemented in seven hospitals in Catalonia where SERHS Food operates. These include centers managed directly by the company, such as Hospital Comarcal Sant Jaume de Calella, Hospital Comarcal de la Selva, Consorci Sociosanitari de Vilafranca and ICO Hospital Duran i Reynals.
Additionally, in collaboration with Clece through Joint Ventures (UTEs), surprise bags are offered at Hospital Verge de la Cinta in Tortosa, Hospital Universitari Joan XXIII in Tarragona, and Hospital Universitari de Bellvitge, extending the reach of the action to various municipalities across Catalonia.
Positive Reception Among Professionals, Families, and Neighbors
The first months of operation have exceeded expectations. App ratings are above 4.4 out of 5 at all centers, reflecting the quality of the packs and the efficiency of the service.
The primary audience remains as originally intended: healthcare professionals and family members or visitors of patients, who find this option to be a practical, affordable alternative aligned with sustainability values.
Naturally, local residents are also coming to collect the surprise bags. Although this participation was not initially anticipated, the response has been very positive: many take advantage of the opportunity on their way home, proving that the initiative transcends the hospital setting and adds value to the local community.
The most notable case is Hospital Verge de la Cinta in Tortosa, where the average rating remains at 4.9 out of 5 with a steady flow of local residents.
A Project with Social, Environmental, and Organizational Value
The collaboration delivers a triple impact:
- Social: Facilitating access to quality food at a reduced price in a particularly sensitive environment like a hospital.
- Environmental: Turning daily surplus into a concrete and measurable action against food waste.
- Organizational and Regulatory: Providing a practical tool to manage and certify the responsible redistribution of food in accordance with current legislation.
SERHS Food continues to promote this initiative with the goal of implementing it in all centers where it provides service.
On January 22, 2026, the Annual Assembly of the FemCAT Private Foundation of Entrepreneurs was held at Castell Jalpí in Arenys de Munt, appointing Tatxo Benet as the new president of the institution. Benet becomes the tenth president of FemCAT for the 2026-2027 period, succeeding Oriol Guixà, who served as president during 2024-2025. During the same Assembly, the renewal of the Board of Trustees was also approved.
Following the Assembly, the business leaders held their traditional dinner in the August Borràs hall, attended by the Minister of the Presidency, Albert Dalmau, and the Minister of Business and Labor, Miquel Sàmper. The President of the Generalitat, Salvador Illa, who was scheduled to participate, was unable to attend due to hospitalization.
The new president of FemCAT, Tatxo Benet, is a journalist and entrepreneur. He began his professional career in journalism at El País and El Periódico and was part of the founding team of Televisió de Catalunya. Later, he co-founded the audiovisual production company Grup Mediapro, where he has had an extensive business career as chairman and CEO. Over its 30-year history, Grup Mediapro has become a global leader in communication and audiovisual content, headquartered in Catalonia.
The mandate’s strategic priorities will focus on promoting wealth creation and social cohesion. It will act on key national pillars, such as business scale, the power of knowledge as a driver for a new economic and productive model, tax policy, and language as a fundamental factor for social cohesion, among others.
FemCAT is a private and independent foundation of businessmen and women who manage more than 500 companies in Catalonia. Founded in 2004, SERHS is one of the founding companies. Jordi Bagó, CEO-President of SERHS, has been a trustee of the entity since its inception and also participated in the Assembly. FemCAT is composed of individuals committed to the improvement, progress, and well-being of the country, with one goal: to make Catalonia one of the best countries in the world.
Castell Jalpí thus reaffirms its role as a premier venue for high-level institutional and business events.
January, 2026.
As we close 2025, we look back on a journey driven by a clear objective: excellence in contract catering. It has been an intense and prolific year, during which we have added prestige centers to our management, consolidating SERHS Food as a key player in the sector.
Leaders in the healthcare sector
Our presence in the hospital field has received a historic boost this year. We are proud of our work as the awardee for the ICO and the joint efforts carried out by the SERHS Food + Clece Joint Venture (UTE). This collaboration has allowed us to successfully manage services in top-tier hospitals such as:
- Bellvitge University Hospital.
- Viladecans Hospital.
- Joan XXIII Hospital
- Verge de la Cinta Hospital.
Beyond purely food service, we have committed to the humanization of spaces. A clear example is the improvement works at the Arnau de Vilanova Hospital cafeteria and the successful launch of the new catering concept Desconect(bar) Express. This space has been designed to offer a quality break for both healthcare professionals and the general public and companions, becoming a welcoming meeting point for everyone in their daily lives.
Quality school nutrition
The education division has been another major pillar of 2025. We have worked tirelessly to bring healthy, balanced, and educational nutrition to more centers, achieving the expansion of dining services in new schools across the regions of Baix Empordà, Maresme, and Ripollès. For us, every school canteen is a classroom where we foster healthy lifestyle habits from childhood.
Innovation and Outreach
We do not just manage; we aim to move forward and transform the sector to the best of our abilities. Throughout this year, we have actively participated in knowledge and technical development forums:
- Specialized nutrition: We presented our new catalog of ready-made meals for texture-modified diets at the Espai Mataró Cuida-CareCityLab, an essential solution to improve the quality of life for people with swallowing difficulties.
- Institutional presence: We participated in the “Eating with Dysphagia” congress at UPC Terrassa and were present at the 2025 Gastronomic Forum in Barcelona.
- Engagement: Through our Gastronomic Days, we have turned mealtime into a cultural and festive experience across all our centers.
We want to close this balance by wholeheartedly thanking our teams and partners. Your passion and daily effort are what make SERHS Food a company with a soul.
Thank you for joining us in 2025! We continue feeding the future.
Following the objective of contributing to compliance with Law 16/2017 on climate change, which seeks to reduce greenhouse gas emissions and achieve a 50% reduction in dependence on fossil fuels in transportation, in this new school year 2023-2024, SERHS Food, as the contractor, has incorporated four electric vehicles assigned to the cafeteria service of the schools managed by the El Bages Regional Council.
This is an environmental requirement of the new tender to promote clean and energy-efficient transportation. Likewise, local products have also been incorporated for the same purpose.
SERHS Food has acquired four Renault Kangoo Van E-Tech 100% electric vehicles with the Eco environmental label and zero emissions. This new model from the brand is versatile, with ample cargo space, 300 km of autonomy, a 90 kW (120 HP) motor, and a recharge time of 170 km in 27 minutes. They have been specially labeled to convey this sustainable message within the scope of the service provided in schools.
Highlights of the cafeteria service in educational centers in Bages
There are a series of environmental, social, and technical characteristics that are significant in each area of application and aim to promote healthy, seasonal, and local food, as well as the development of new educational habits, responsible social vision, and avoiding food waste, among other considerations.
These aspects include: organic legumes, pasta, and beef; fresh fruit grown according to integrated production criteria; daily locally made bread, as well as dairy, potatoes, and lettuce from Bages. And fresh fish once a week.
SERHS Food Sustainability Strategy
The fundamental pillars of the company are food safety, nutritional quality, and sustainability, placing individual satisfaction at the center. In terms of sustainability, SERHS Food’s High-Performance Kitchen in Mataró has positioned itself as a benchmark in the collective catering sector. For over a year, it has had a new self-consumption photovoltaic station with 435 solar panels on the roof of the building with a power of 200 kWp, which will generate around 250,000 kWh per year, a high percentage of the total energy needs of the High-Performance Kitchen (CAR) and offices, as well as avoiding the emission of 61 tons of CO2 each year. The entire CAR installation has been designed and equipped following criteria for minimizing environmental impact and energy consumption. The CAR features: its own physical-chemical treatment plant with sludge settler, steam boiler with condensate recovery tank, LED lights, autoclave with cooling tower, glycol refrigeration system, cardboard compaction, cleaning with low-pressure cleaning centers, highly efficient refrigeration equipment, maximum food utilization (no food waste), eco-design project for fast food packaging. Special mention in the Catalonia Ecodesign Award 2017. SERHS Food has collaborated with the Guide for the Prevention and Reduction of Food Waste in the commercial catering sector and central kitchens of the Generalitat (2023).
Furthermore, the High-Performance Kitchen stands as the most sustainable option in terms of cooked dish preparation when compared to a conventional kitchen based on 8 environmental indicators analyzed by the renowned consultancy INÈDIT: energy consumption, carbon footprint, logistical distribution, local suppliers, circular packaging, food waste reduction, waste, and cleaning products.
In terms of energy, the electricity consumed in the CAR is 100% renewable and comparatively has a consumption of 2.15 kWh/kg of food, which is 3.85 times lower than what a restaurant can use per kg of food (8.30 kWh/kg) or 25% less than a school kitchen (2.88 kWh/kg). The new photovoltaic station provides proximity, green, and local energy, which aligns more closely with the Sustainable Development Goals (SDGs) adopted by the United Nations and applied to SERHS Food’s policy.
SERHS FOOD INCORPORATES ORGANIC, LOCAL AND FRESH PRODUCE INTO THE FOOD SERVICE FOR SCHOOLS IN BAGES.
Following the parameters established in the new public tender for this 2023-2024 school year, SERHS Food, as the awardee, has incorporated a varied number of organic, local, seasonal, fresh and integrated products for the preparation of school menus of the centers managed by the Consell Comarcal del Bages. In total, 33 schools in the region are served and about 2000 children a day with a variety of more than 10 different types of diets.
A series of environmental, social and technical characteristics are highlighted which are significant in each area of application and which aim to promote healthy, seasonal and local food, as well as the development of new educational habits, a responsible social vision and the avoidance of food waste, among other considerations.
These aspects include: organic pulses, wholemeal and organic pasta, and organically produced meat, specifically from Ripollès; fresh fruit grown according to integrated production criteria; bread made daily locally in the Cabrianes oven, as well as dairy products from the Granja de la Torre, vegetables, potatoes and lettuce from Bages. And, above all, the incorporation of fresh fish once a week in the menus is significant. At the same time, recycled products are used for paper (napkins) and bags.
SERHS Food Sustainability Strategy
The fundamental pillars of the company are food safety, nutritional quality and sustainability, placing the individual satisfaction of each person at the centre. The Catalan company, originally from Maresme, has more than 40 years of experience in the sector and a team of 2,000 employees. In terms of sustainability, the SERHS Food Cuina d’Alt Rendiment in Mataró has positioned itself as a benchmark in the collective catering sector. It is the most sustainable option in the preparation of cooked dishes compared to a conventional kitchen, based on 8 environmental indicators analysed by the INÈDIT consultancy firm, of recognised prestige in the sector. For more than a year now, it has had a new self-consumption photovoltaic station with 435 solar panels on the roof of the building with a power of 200 kWp, which enables it to avoid the emission of 61 tonnes of CO2 each year. The entire CAR installation has been designed and equipped according to criteria of minimising environmental impact and energy consumption. SERHS Food has also recently collaborated with the Guide for the prevention and reduction of food waste in the commercial catering sector and central kitchens of the Generalitat de Catalunya (2023).
In January 2024, SERHS Food formalized the award related to the provision of comprehensive catering services for the Maresme Health Consortium (CSdM), encompassing patient meal services and the concession of cafeteria and staff dining services. The scope of operation includes Mataró Hospital, as well as the former Sant Jaume and Santa Magdalena Hospital and the municipal residence of Sant Josep in the same city.
The healthcare history of Mataró and its surrounding area, as the capital of Maresme, is closely tied to the construction of Sant Jaume and Santa Magdalena Hospital in the 17th century, although the current building, located in the town center, was built in the mid-18th century. The Mataronina Alliance, a mutual social benefit society founded in 1909, constructed the current building in 1964, also in the center of the urban area. These physical structures became outdated in the face of the requirements of a modern acute care hospital.
In April 1999, hospital activities were relocated from Sant Jaume and Santa Magdalena Hospital and the Mataronina Alliance to a new facility, which is now one of the most modern regional hospitals in Catalonia, Mataró Hospital. Thanks to the facilities of the new installations and the renewed enthusiasm of professionals, new lines of work were initiated, all aimed at enhancing and improving citizen care. From this new center, there was growth in activity, not only quantitatively, as seen in emergencies and deliveries, but above all, there was an improvement in quality.
SERHS Food, headquartered in Mataró, has a long-standing history of over 40 years in the field of collective catering with a team of 2,000 professionals. It stands out as the first company in the sector to obtain certification in the FSSC 22000 v5 standard for food safety in the high-performance kitchen (CAR) in Mataró. The company also holds ISO 9001:2015 for quality and ISO 22,000:2018 for food safety. This award is highly symbolic for the company, as it is the first time they undertake such a project, and it holds significance due to the proximity and recognition of the centers as landmarks in the region.
