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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.
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.
SERHS Food is since its foundation a sensitive company with a continuous improvement, creation of value, innovation, respect for people and a strong sense of responsibility. These characteristics define our priorities that are related with projects such as the Special Centre of Work (CET) El Pla.
With the recent entry in the restoration management of the University Hospital Arnau de Vilanova of Lleida, SERHS Food will highly promote the growth and consolidation of this non-profit project that belong to Germà Benito Menni’s foundation. Located in Almacelles (Lleida), the center offers long-term and quality employment to people at risk of exclusion. The productive activity that develops the Special Centre of Work offers work to people with intellectual or physical disability, a diagnostic of mental pathology and/or with a risk of social exclusion certificate. This aim is achieved thanks to activities of alimentary packaging, plantation, gardening and enclave work.
In addition, this activity is carried out with a support team that will take care of the recruited person in a psychosocial and work environment level.
From SERHS Food we share the values of the CET El Pla: hospitality, quality, respect and responsibility. On these pillars we find our Corporate Social Responsibility structure with a clear goal: conciliate the economic growth and the competitiveness with the social development.
SERHS Food commitment with professionals and the environment has been, is and will always be a priority. In SERHS Food we are conscious of the importance of being the engine of a changing and demanding society that requires willingness to be an active part of its needs.
The business line that d’hostelaria divissió Serhs Food drives offering consulting services, purchasing management and operation of restaurants, l’incorproacio a growing portfolio of four hotels.
The Cosmos il’Hotel Charlemagne hotel located in Escaldes – Engordany (Andorra) received since January this year Serhs Food offers services from its online business d’hostelaria, which basically consist of operating integral advice service restoration and management of shopping on this, the 5th Supply product range (Eudec) and in general, any product and drink shops.
the performance of professional Serhs Food focuses on four pillars: first, make a pre-analysis service restoration, then assume Taras prior to the implementation of the restoration project, commissioning and start-up; give full support operational management restoration project (operational management of procurement and HR); and management of procurement and supply, product. Really gives customers the chain Management Hospitality House Mountain l’operativa analysis of all help in the implementation and introduction d’estàndares management, validate levels of service offered to the end customer or user as well as the management and staff motivation hotels.
Besides the Best Hotels chain has hired the services of Serhs Food to fully manage the restoration of two of its hotels, the hotel Aranea Barcelona il’Hotel four, three and four stars respectively, both located in Barcelona, near the Olympic Village. In this case the responsibility Serhs Food falls in a bid to restore renovated with the best standards of quality and service that suits the demands of customers of hotels, a public majoritaàriament abroad, of various nationalities and profiles from family executive, who will find hereafter excellent breakfasts, lunches and dinners in the hands of professionals SERHS.
