The High Performance Kitchen (CAR) of Serhs Food Mataró consolidates their sustainability commitment positioning itself as a reference in the collective catering sector, investing in a new photovoltaic station for self-consumption. During the summer months have been carried out works for the installation of 435 solar panels on the roof of the building with a power of 200 kWp, which will generate about 250,000 kWh per year, a high percentage of the total energy needed by the High Performance Kitchen (CAR) and offices, avoiding the emission of 61 tons of Co2 each year.
The company Solar Tradex, located in the Tecnocampus of Mataró, has been in charge of the project, which has been executed impeccably according to schedule. In technical terms, the monocrystalline solar modules are highly efficient and can produce a maximum power of 460 Wp. The station is equipped with solar inverters, a self-supporting aluminum structure with 10% inclination, a monitoring equipment with one app to control the main solar indicators, and a TV that will display this data on the CAR reception and a weather station, among other elements.
This new investment is expected to be amortized in 3 years and has a useful life of 30 years. The entire installation of the CAR has been designed and equipped following criteria of minimization of environmental impact and energy consumption, and this new photovoltaic station has now been added. The CAR has:
– Its own physical-chemical treatment plant with sludge decanter.
– Steam boiler with condensate recovery tank.
– LED lights
– Autoclave with cooling tower
– Refrigeration plant with glycol water
– Cardboard compaction
– Cleaning with low-pressure cleaning plants
– Highly efficient cooling equipment
– Maximum food utilization (no foodwaste).
– Ecodesign project for fast food packaging. Special mention at the Catalonia Ecodesign Award 2017.
The High-Performance Kitchen is also positioned as the most sustainable option at the level of preparation of cooked dishes if we compare it with a conventional kitchen based on 8 environmental indicators analyzed by the consulting firm INÈDIT, a recognized name in the sector: energy consumption, carbon footprint, logistics distribution, local suppliers, circular packaging, reduction of food waste, waste and cleaning products. At the energy level, the electricity consumed in the CAR is 100% of renewable origin and comparatively has a cost of 2.15 kWh/kg food, which is 3.85 times less than what a restaurant can use for kg of food (8.30 kWh/kg) or 25% less than a school kitchen (2.88 kWh/kg). In addition, with this new photovoltaic station, the energy will also be local, green and km0, which means a greater alignment with the Sustainable Development Goals (SDGs) adopted by the United Nations and applied to SERHS policy.
We have our new online store! We prepare for you our unique dishes make at home or at work.
We elaborate recipes according to the Mediterranean diet, with a lot of variety, balanced dishes without added preservatives, healthy and sustainable.
Our dishes are cooked slowly and properly, ingredient by ingredient, from our own kitchen. Refrigerated dishes with a shelf life of more than 15 days and that are regenerated in the micro in 3 minutes.
PASTA • RICE • FISH • VEGGIE • CHICKEN • EGGS • MEAT • GOURMET
Natural food, without additives, with long cooking times that provide all the taste and mellow textures. We combine artisan cooking with innovation in first class equipment.
We work with quality raw materials-ecological-km 0. Minimum waste impact. 100% recyclable tray. We minimize packaging. We reduce energy consumption and carbon footprint (CO₂). We avoid food waste.
We adapt to your tastes by offering the dishes you like the most and incorporating the contributions proposed by users. We are close, responsive and proactive to improve your day-to-day nutrition at work. We are the first and only certified collective catering company in Spain. We have more than 40 years of experience in the sector and all our dishes are endorsed by our team of dieticians in relation to nutritional recommendations.
Visit us at www.takeeateasy.es and discover the variety of dishes we have.
We hope you like them!
With the objective of analysing and considering new ways of collaboration and benefit synergies, the Foodservice Cluster has facilitated a new B2B reunion of co-innovation between SERHS Food and GB Foods, two of their associates.
The meetings arise, on the one hand, from the purpose of GB Foods to enter the world of catering for school communities, and, on the other hand, from the needs of SERHS Food to adapt to the new Public Health Agency’s normative from Catalonia, which increases the number of dishes with vegetal protein that are served in schools.
«This new challenge will help us to be able to introduce dishes in our schools and be able to enhance the consumption of vegetables and to try to do so in a sustainable way and giving variety, that it is not always to eat the same legume in the same way» says Lourdes Català, responsible of the Dietetics Department at SERHS Food.
«I am convinced that when several companies work together, we unify needs, we understand each other and, among all, we understand the client. It is very enriching having these meetings and be able to develop joint proposals because we have a great knowledge of the industrial part and I believe that we can be a good solution for the sector and thus support infant nutrition» adds on his part Ricardo Clavel, marketing manager at Foodservice from GB Foods.
The SEEN (Spanish Society of Endocrinology and Nutrition) together with the main nutrition societies and associations in the world, think that part of the basic treatment of patients with COVID-19 should be nutritional therapy. The most vulnerable people for COVID-19 are the immunocompromised, such as the elderly, people with different chronic pathologies and malnourished in general according to clinical studies. SARSCoV-2 infection must be taken into account as it can pose a nutritional risk. To advance and correct the recovery process and prognosis, the purpose is to prevent, diagnose and treat malnutrition early.
The food and the hospital diet that is offered to the patient (food texture, preferences, and aversions, etc.) is very important for these different associations in order to improve and benefit the intakes. Since the SEEN advises that each of the COVID-19 admitted patients should be systematically controlled in order to ingest the foods that need 25-30 kcal / kg / day and 1.5 grams of protein.
Likewise, 65% of patients admitted for COVID-19 in Lleida enjoy the diet that we have prepared and that we explain below. Since, as a company, at SERHS Food we believe that there is no ideal and perfect diet if it is not well ingested since “when you are sick it is when you should eat better” and a “diet is not good if you do not eat it“.
That is why we have developed a specific diet for COVID-19 with our dietetics department, together with the nutrition departments of the Arnau de Vilanova Hospital and the Santa María de Lleida Hospital and thus be able to feed non-critical patients according to their state in the disease.
This diet has been created in order to be able to control the food of each patient and in the caloric and protein density that they contain and thus be able to increase them correctly. Therefore, a menu has been made with a diet that is easy to chew, hyperproteic and divided into 5 meals adapted to nutritional needs (breakfast, lunch, snack, dinner, and night snack). In the first place, to avoid overexertion when eating food, we have made it easier to eat in cases of poor appetite and fatigue to avoid overexertion when eating. Also, to meet the nutritional requirements recommended for these patients, we have prepared dishes enriched with natural protein foods. We have added a dairy per snack and, finally, we have created an informative brochure with the recommendations in case of improving the evolution of the patient once they enter the hospital and to see how much it allows them to progress with the diet.
Finally, we believe that teamwork is the best way to achieve good results, seeking the maximum satisfaction of people, in this case of hospital patients. That is why teamwork has been done where many workers have been involved, from the management, doctors, nurses, assistants, patients, residents, and kitchen staff to offer the highest quality and food safety to users and their quick recovery. From SERHS Food, a multidisciplinary work has been done with the Nutrition and Dietetics department, having a direct relationship with the health workers of Lleida and we are very happy to be able to help patients with their recovery.
Foodservice Cluster’s president, Raimon Bagó, Serhs Food General Director, aims to group in a single cluster the set of actors that are involved in the social and commercial restoration sector’s value chain to boost collaborative projects in the fields of food safety, personalized nutrition or sustainability.
The new cluster, which keeps the Foodservice name, groups more than eighty companies and it is one of the 29 entities that are part of the Cataluña Clusters de ACCIÓN program.
The cluster is currently working in the boost of projects to contribute to the fight against Covid-19 as the support to recuperate the restoration sector or the safety in restaurants.
The Catalan clusters Foodservice and Food N’Nutrition, specialized in the food and nutrition scopes, have merged in one entity with the aim of increasing the critical mass in the Catalonia sector and boost greater reach projects, as well as generating synergies and scale economies. This new entity is one of the 29 Catalan clusters that are part of the Cataluña Clusters de ACCIÓN program -the agency for the competitiveness of the company, under the Department of Enterprise and Knowledge-.
The new cluster, which will keep the Foodservice Cluster name, currently gathers more than eighty companies with the aim of unifying agents and actors involved in the value chain of the organized social and commercial restoration sector. According to Raimon Bagó “with this merge it is intended to increase the cluster’s potential within the food sector, integrating the different agents in a more vertical and representative entity, as well as optimizing resources with a more global strategy”. For Bagó, with this merge, “the restoration, along with health and nutrition, will incorporate a very important and complementary active that will bring a lot of added value to the cluster’s chain value”.
According to the director of the ACTION Cluster Unit, Joan Martí, “cluster mergers are positive when they allow gaining critical mass without losing strategic focus, as in this case”. According to Martí, “internationally, the beginning of a trend of merging clusters is observed, since in a complex global environment there is dimension to articulate impact projects”. “This trend has already started in Catalonia with the creation of the Catalionia Bio & HealthTeach cluster and now we already have two cases, and surely there will be more in the future”.
The objective of this merge is to share experiences and knowledge to boost new collaborative projects in the food and restoration scopes, in aspects such as food safety, personalized nutrition, ingredients development and functional foods or the improvement of the sector’s sustainability. In this way, the Foodservice Cluster’s activities for this 2020 will be organized based in six strategic axes: food safety, health and nutrition, digitalization, shared value, strategic change management, green, blue and circular economy, and the efficiency of human and productive resources on the farm.
In this way, currently, the new entity has focused on the boost of projects to contribute to the fight against Covid-19 from the food sector’s point of view, as is the case of an initiative to support the restoration sector as consequence of the crisis through advanced reservations or to promote safety in restaurants.
What is a cluster?
A cluster is a group of companies (startups, SMEs and multinationals) and surroundings agents (universities and technological centres) from a certain economic area that share resources, generate synergies and that project internationally. It is an instrument that improves competitiveness among members that are part from the development of joint transforming projects and the definition of strategic challenges for their sector. In Catalonia, the clusters represent the 30% of the GDP (74 billion euros of added billing) and generate more than 300.000 job positions.
Nowadays, 29 clusters are part of the Cataluña Clusters de ACCIÓN program, an initiative driven to accompany the Catalan clusters to help them focus their strategy, train the cluster managers, co-finance strategic projects and organize trips to reference ecosystems for international benchmarking and close collaborative projects among Catalan clusters or international entities, among other initiatives.
The City Council of Castell-Platja d’Aro has given a new impetus to the service of home meals designed for people with varying degrees of dependence, advanced age or vulnerabilities. SERHS Food provides this service, called SAD, focused on people, menus and home service. They have 10 different diets (and their combination with each other) with more than 130 specific dishes, prepared based on the Mediterranean diet, balanced, tasty and healthy. The needs of each person at a nutritional level are different and the home care service has been adapted to this requirement.
In an act of presentation and tasting of cooked dishes held on February 7, the Councilor for Social Action of the City Council, Pilar Ferrero, explained that the service has as a priority “the nutritional, physical and social well-being of users, avoiding risks of malnutrition or even domestic accidents cooking”. In this case, it is one more way of the services of attention to people of the municipality. The experience of a user, Piedad, was very illustrative of the service in which she found “a great solution for her case”.
Individual satisfaction is the fundamental pillar for SERHS Food, as Lourdes Catalán, head of the Department of Dietetics also recalled, and with which we built the entire service together with food safety. Starting from the guidelines that the professionals transmit, the team of dietitians elaborates the menus choosing the types of dishes, taking into account their nutritional quality and the ingredients that compose them.
Undoubtedly, it is a service for the future that will progress more and more in all municipalities to promote individualized attention, person to person, and to improve the well-being of those who need it most.
See in press:
Castell Jalpí, the headquarters of ARCS Catering and the business line of high cuisine of SERHS food, has been the setting for several scenes of the TV movie “L’enigma Verdaguer”, a film that has been filmed over 5 weeks, up at the beginning of April and has been co-produced by the Catalan Audiovisual Media Corporation and RTVE. The film aims to publicize the figure of Mossèn Cinto Verdaguer, a biographical approach to the life and work of the poet.
It is not the first time that Castell Jalpí is the scene of a film, since the singularity of the building makes it very attractive for ads, television series or product launches. On this occasion, the veteran television and film director Lluís Maria Güell and screenwriter David Plana have decided to convert Castell Jalpí into the Episcopal Palace of Vic, where actor Ernest Villegas has shot his latest scene as Jacint Verdaguer.
The Catalan Audiovisual Media Corporation plans to premiere the film on a special day in the last quarter of 2019. Be present in a feature film that has been a highlight for the Castell Jalpí. We hope to continue adding many more projects like this in the future.
SECPhO, the cluster foodservice and the SERHS FOOD company work together to develop a solution that will improve the safety and efficacy of feeding of the patients with dysphagia.
Due to the aging of the population, dysphagia or difficulty for swallowing food, can be caused by a physical or mental problem and represents problems both to swallow liquids and solids. Based on parameters such as viscosity, texture or adhesiveness, among others. A group of companies and research centers in the ecosystem of SECPhO work to develop a solution that can be integrated in the production of SERHS FOOD and other social restoration companies, which allows to standardize some parameters of the food for patients with dysphagia.
SECPhO has so far proposed some solutions with entities such as ATRIA Innovation, CD6-UPC, VISIONA, Eurecat and Álava Engineers. The challenge come up from an intercluster between SECPhO and the Foodservice Cluster that took place on December 18 at ICFO.
Currently, they have been working on the initial stages of a project that can mark a before and after in the preparation of food for this type of patients, improving the lives of people with this difficulty, as well as the productive process of the companies, which will be able to certify their food with objective parameters.
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.