It is about creating a platform to integrate the excess seasonal fish catching of the primary producer, km.0, directly for the social and commercial restaurateur. There is a project to develop a virtual market, a supply and demand forecasting platform based on variables and AI technology and Big Data.
The Lonja de Futuros Operative Group concludes with challenges, opportunities, and future projects: sardine pate, blue crab extract, shrimp powder, anchovy hummus and fish stock from Roses.
It is a project promoted by the Foodservice Cluster of Catalonia and RADI, Grup Arrusé, Cofradía de la Escala, IRTA and SERHS Food participate. Funded by EAFRD and DARP.
A solid group of companies coordinated by the Food service Cluster
On October 30, the Lonja de Futuros operating group, made up of companies from different fields of activity, complementary to each other, ended. RADI (food research and development of ingredients, especially powders), Grupo Arrusé (chain of Mediterranean cuisine restaurants), Cofradía de la Escala (pioneer throughout the State in intranet auctions), IRTA (Research Institute of the Government of Catalonia, attached to the Department of Agriculture, Livestock, Fisheries and Food), and SERHS Food (comprehensive food service for communities).
The main idea is to increase the participation and orientation towards the market of entities normally closed and circumscribed to the physical market of La Lonja, thus reaching an entire value chain such as that of Social and Commercial Catering thanks to the coordination and leadership of the foodservice Cluster of Catalonia. In addition, the project can continue to be developed in other areas: Promotion of technologies to optimize purchase and sale prices by seasonally adjusting the offer.
There are fundamental aspects of the project such as the integration of different markets to bring together and consolidate a global offer in a single marketplace, generate marketing opportunities for new products and services, as well as the promotion of the circular economy in the food sector.
The creation of this operating group, together with the diagnoses carried out and the proposed project ideas generated, should allow the integration of the fish supply in the collective and commercial catering directly from the primary producer, through a portfolio of ideas and projects applicable to the sector .
SERHS Food has an important dietetics department that follows the precepts of the Mediterranean diet when preparing menus, as well as the recommendations of the Catalan Public Health Agency, among other entities. The objective is to have balanced, healthy, sustainable menus designed for each type of user, offering the maximum guarantee of food safety.
The final result of the creation of the operating group has allowed:
- Improve knowledge of the sector by identifying good practices.
- Promote the identification of innovative projects and advanced solutions applicable to the Food Services sector using innovative technologies that allow promoting innovation projects in information management (Food Date and I.A.).
- Promote the creation of the local by-products that avoid food waste and enhance sustainability.
- The improvement of environmental management and performance.
- Reduction of waste, carbon footprints and reduction of food waste creating new by-products for the food industry.
Main challenges and opportunities identified:
- Adapt the objectives of the Task Force to the Covid crisis. Opportunities to further improve the hygiene and food safety of products.
- Difficulties to connect producer with transformer. Opportunity to propose a virtual fish market project through a program for the collection and analysis of data from Catalan fish markets in real time.
- Lack of communication between boxes and technological backwardness. Promote an operating group that works to integrate Catalan markets into a community that maintains constant communication and adapts to technological developments that allow a better quality of service and product and benefits both the producer and the consumer.
- Difficulties to include the primary sector in the foodservice value chain. Improve communication with this sector and plan to hold conferences dedicated to them to attract them and demonstrate how the reality of the foodservice value chain can be promoted if we incorporate them and we all benefit.
Summary list of identified projects:
The creation of a virtual platform for forecasting the supply with data averages. A market platform that matches supply with demand based on the variables that are defined can buy fish at current prices or at future prices.
A pilot test with blue crab extract was planned. As of November 9, IRTA will have a Pulse Combustion Dryer (device to dry any type of pasta) in its facilities, in which, due to the blue crab theme, it could go very well. It is a device that requires a minimum of 30 kilograms to produce the powder. The amount of powder varies depending on the amount of water in the product.
An operating group will be defined that works to integrate the Catalan markets into a community that maintains constant communication and adapts to technological innovations that allow better quality of service and product and benefits both the producer and the consumer.
A project will be promoted to create a blue crab meat extraction machinery replicating models such as those from Canada and Norway to make Catalonia a benchmark in this process. And, at the same time, that it can be used to reduce the carbon footprint (CO2).
Since early December SERHS Food manages the catering services of the Parliament of Catalonia. The contract bar and restaurant promises to SERHS Food to take responsibility for managing the restoration for four years, on the basis on all key aspects that Parliament has assessed: quality and diversity Nutritional more quality care.
SERHS Food submitted a bid d’àpats perfectly suited to stay with a complete and varied offer which includes catering from special menus on the top menu, serving about 150 people, including politicians, MPs and employees Parliament, on every day, and can cover up to 300 users days are full. The offer includes different scenarios, a complete carte restaurant, the offer healthy meals daily, and new and creative culinary banquet to offer auditorium that holds 300 people yourself to a few. The parliament generated by their daily activities and demanding a varied program of events that require a cuisine of quality, and will be offered in private rooms. Welcome cocktails, business menus, coffee and snacks around business meetings and all kinds of facilities for different number of guests.
SERHS Food services are covered by a hand bar-cafeteria all weekdays and on full or busy parliamentary adapt the timetable to the service needs of Members and staff of Parliament. Furthermore, the weekends, whether of opening, also will serve with the timetable determined by the Parliamentary Bureau. The dining room service or restaurant, will cover lunch from 13 to 16 hours, except holidays and evenings in August where service will end at approximately 15 hours.
SERHS Food shall also cover all the needs of vending machines offering a healthy food including fresh fruit, dairy, gluten-free and diabetic, and in general, the products are based on aspects of nutritional quality. SERHS Food has introduced a recycling plan that meets all the requirements of Parliament, as well as a complete cleaning plan and food quality and safety, all managed and supervised by the own Department of Food Safety and Quality SERHS.
Since the end of July, will manage Serhs Food eaters d’Aena workers at Barcelona Airport, the two bars that Aena has in Terminals 1 and 2 of the Airport El Prat.
Serhs Food, winner of the public that Aena missed half of this month, will provide for eight years, with two years renewable, making service menus, preparing meals and cafeteria to feed employees and staff authorized T1 and T2. In addition, the contract includes coverage of different outlets with 90 automatic vending machines distributed to these terminals.
The two spaces with a total area of approximately 1800 m2, where Serhs Food will offer a wide variety of products that allow us to adapt to different types of users, on a schedule that runs from 7 am to 17h. in the afternoon, completing the service with the wide range of vending machines and the innovative service supermarket, you will have access to all employees and authorized personnel. The supermarket will be installed in the dining room staff at Terminal 1 offer fresh and precooked, plus drinks and supplements, snacks, bread and pastries.
One of the core values that have stood out in the offer winning Serhs Food has been our ability to present a menu of quality entities adapt to the seasons, with different thematic content, products, dietary products and celiac menus without allergens, besides the possibility of half menu; and food type take away, to meet all needs. All menus are composed of a first to choose among three options; a second between three options with support; drinks, dessert and coffee bread.
Our values are focused on five areas that have been positively evaluated, such as our commitment to quality products, organic and local, to ensure making menus to encourage a healthy diet and nutritionally balanced, making menus daily basis , weekly, monthly and allow the user to ingest a regular diet is designed so global and comprehensive, so it considers the nutritional needs not in isolation but as a whole. We also have in mind as pillar of all our processes fully guarantee the quality and food safety
having different seals that guarantee our high professional level in this field. Aena also considert as a guarantee of success our specialized know-how and collectivities consolidated comprehensive restoration work to sectors such as health, the education, prisons are a clear sign of the high level of professionalism come, given the requirement that both food safety and nutritional quality required in these sectors. Finally emphasize that our ability to offer our products and our offer is very attractive for the user resulting in a high rate of end customers
satisfied that value as profitable economic or our offer.
Over the next four years the company Serhs Food Educa will be responsible for preparing and distributing daily menus 3,700 school children Terrassa, after winning the contest awarding the service school meals in public schools this population.
Serhs Food Educa manage 31 school canteens in Terrassa implanted hard Vallès Occidental, since it already has presence in other cities such as Sabadell. With the exception of a school where the food product will be offered Eudec, Serhs Food brand for its online shops of 5th range, 30 schools will have on-site food. Serhs Food contribute its experience with system planning and management, with the selection of the best raw materials, preparation of food, food service and monitoring that will find the right solution for every demand, ensuring required volume of daily meals with a standard of quality and good service at the best price in more than a foolproof system of food safety, control and balance of nutritional value, thanks to the quality department and dietary respectively.
Serhs Food has a very high involvement with the Catalan territory with a 95% penetration of its turnover. The vast majority of projects and investments are aimed at increasing the company or affect very positively in the induction of economy of the territory. In the case of Sun that is reflected in three very important aspects:
- On one hand, the contribution of social Serhs Food project with the contribution of 500 scholarships dining room daily .. Terrassa City Council allocated 880,000 euros in the budget to cover one hundred percent of the scholarships dining detected 1,600 children in the city with a lack of food, and Serhs food has been jointly committed to 500 of these scholarships cover daily ensuring that children who are destined to eat decently.
- Serhs Food takes this ambitious project with the collaboration of 400 workers, who are mostly natives of the town and nearby. Attention also enable an Office to the family town of Terrassa own work and manage more closely the needs arising from the implementation of the service at 31 schools.
- Finally, Serhs Food ensure that plant products used are local and have the certificate of sale or sale direct proximity proximity short circuit. Also ensure a considerable ratio of organic agricultural products used to have the certificate of the Catalan Council of Ecological Agricultural Production. And uy yogurt and dairy products in social enterprises.
The new project of Arcs Càtering, part of the Serhs Group, as the new organisation in charge of restaurants and catering at the Gran Teatre del Liceu opera house, brings together professionalism, gastronomic quality and experience in such an emblematic opera venue known around the world, where audiences can enjoy this lyrical, musical art with a feast for all the senses.
Starting this April, Arcs Càtering, part of the Serhs Group, will be the company in charge of all the restaurant and catering services at Barcelona’s Gran Teatre del Liceu opera house. This is a true privilege that has been given to a company with extensive experience in managing and organising a wide range of events, catering services, consulting and a full array of services associated with commercial food. Arcs Càtering manages clients like the Zoo of Barcelona, Futbol Club Barcelona, RCDE and concerts with capacities of up to 92,000 viewers. Plus, it is part of Serhs Group, the leading tourist group in Catalonia with 40 years of experience in products and services for the restaurant, catering and groups sector.
For 18 months, Arcs Càtering will provide all the restaurant and catering services at the functions and events held in all the spaces available in the Liceu opera house, from one hour before the functions start until 1 hours and 15 minutes after the curtain is lowered, as well as on all the rehearsal days. This encompasses the Liceu’s own events as well as press conferences, daily menus, dinner menus, cocktails, and events managed by the Liceu and by outside promoters, along with special events. This is a true challenge, as well as a pleasure, if we bear in mind that 202 events and performances, either by the Liceu itself or by outside promoters, have been confirmed, along with attendance of 300,000 people, including spectators at the functions and people attending the events.
Our main goal is for all diners to enjoy a premium culinary experience, and to achieve this we are designing the ideal range of foods for each of the points: the Hall of Mirrors, the Foyer, the bar on the 4th floor and the Boxes. Working with a highly professional style of our own, coupled with the quality of the raw materials we use to craft our dishes, which are painstakingly selected, prioritising local and seasonal products, can only result in a clearly Mediterranean cuisine with avant-garde touches, which our chefs, along with the rest of our team, are in charge of overseeing with a great deal of passion, enthusiasm and respect.
This new challenge is motivating the entire team to make an even greater effort to offer a culinary experience on par with the most discerning music lovers.
Fresh fruit, accessible and easy to eat
The “Fruit and Health Here, Too” project seeks to ensure that fresh fruit is accessible, easy to eat and becomes a habit in the entire country. Currently, even though Catalonia is a large producer of fresh, high-quality fruit, only 10.9% of the population (Health Survey of Catalonia, 2014) aged 6 or older eats the 5 servings of fresh fruit or vegetables recommended daily, given the health benefits they bring.
The bars and restaurants that want to join the programme must meet a series of requirements, such as they must make fresh fruit visible at the entrance to the establishment to encourage patrons to ask for it. Accommodations must have this at their reception desk, and fruit shops must have sliced fresh fruit available.
The main goal of the policy is to encourage people to eat fresh fruit in order to improve their health and add as many establishments as possible. The regular consumption of fresh fruit should be easy and accessible, and it should become a habit of everyone all over the country.