{"id":11477,"date":"2023-03-29T11:31:58","date_gmt":"2023-03-29T09:31:58","guid":{"rendered":"https:\/\/serhsfood.com\/?p=11477"},"modified":"2023-04-11T11:56:49","modified_gmt":"2023-04-11T09:56:49","slug":"serhs-food-contribue-au-guide-de-la-generalitat-pour-la-prevention-et-la-reduction-du-gaspillage-alimentaire","status":"publish","type":"post","link":"https:\/\/serhsfood.com\/fr\/empresa\/serhs-food-contribue-au-guide-de-la-generalitat-pour-la-prevention-et-la-reduction-du-gaspillage-alimentaire\/","title":{"rendered":"SERHS FOOD CONTRIBUE AU GUIDE DE LA GENERALITAT POUR LA PREVENTION ET LA REDUCTION DU GASPILLAGE ALIMENTAIRE"},"content":{"rendered":"<p><strong>Le Forum gastronomique de G\u00e9rone a \u00e9t\u00e9 le point de r\u00e9f\u00e9rence pour lancer le <a href=\"https:\/\/agricultura.gencat.cat\/ca\/departament\/dar_publicacions\/dar_publicacions_monografiques\/guies\/guia-implantacio-pla-prevencio-reduccio-perdues-malbaratament-alimentari-empreses-agroalimentaries\/index.html#googtrans(ca|fr)\">Guide pour la pr\u00e9vention et la r\u00e9duction des d\u00e9chets alimentaires dans la restauration commerciale et les cuisines centrales<\/a><\/strong> le 21 mars 2023.\u00a0 Cet \u00e9v\u00e9nement a eu lieu \u00e0 l&rsquo;auditorium du Palau de Congressos en pr\u00e9sence d&rsquo;<strong>Albert Labastida <\/strong>(directeur du Forum gastronomique de G\u00e9rone), <strong>Joan G\u00f2dia<\/strong> (directeur g\u00e9n\u00e9ral des entreprises agroalimentaires, de la qualit\u00e9 et de la gastronomie du DACC). La table ronde organis\u00e9e sp\u00e9cialement pour l&rsquo;occasion a vu la participation de <strong>Josep Marlet<\/strong> (directeur industriel de Serhs Food) en raison de la <strong>collaboration de SERHS Food \u00e0 l&rsquo;\u00e9laboration du guide en tant qu&rsquo;\u00e9tude pilote dans la Cuisine Haute Performance de Matar\u00f3<\/strong>. Une \u00e9quipe coordonn\u00e9e par <strong>Gl\u00f2ria Cugat<\/strong> (Subdirecci\u00f3n General de Inspecci\u00f3n y Control Agroalimentario) a recueilli des donn\u00e9es et mis en \u0153uvre le protocole d&rsquo;action d\u00e9fini au cours de l&rsquo;\u00e9t\u00e9 dernier, ce qui a conduit \u00e0 une am\u00e9lioration significative, en particulier au cours des derniers mois o\u00f9 le syst\u00e8me a \u00e9t\u00e9 consolid\u00e9. <strong>Llu\u00eds Riera<\/strong> (SAIA), <strong>V\u00edctor Quintill\u00e1<\/strong> (Lluerna Restaurant et Bar Verat) et <strong>Daniel Bras\u00e9<\/strong> (F\u00e9d\u00e9ration intercomarcalaire de l&rsquo;h\u00f4tellerie, de la restauration et du tourisme) ont \u00e9galement particip\u00e9 \u00e0 la table anim\u00e9e par <strong>Paula Mol\u00e9s<\/strong> (journaliste de Radio Catalogne).<\/p>\n<p>Selon une \u00e9tude r\u00e9cente d&rsquo;Eurostat<strong>, chaque citoyen europ\u00e9en gaspille 127 kg de nourriture par an<\/strong>, soit un total de 56,98 millions de tonnes pour l&rsquo;ensemble des pays de l&rsquo;Union europ\u00e9enne. <strong>Le secteur de la restauration et des services alimentaires repr\u00e9sente 9,4 % de ces d\u00e9chets<\/strong>. Conform\u00e9ment aux ODD, certaines cuisines ont d\u00e9j\u00e0 commenc\u00e9 \u00e0 d\u00e9velopper des projets pionniers pour faire face \u00e0 ce d\u00e9fi mondial. <strong>L&rsquo;objectif de cette conf\u00e9rence est la pr\u00e9sentation du guide pour la pr\u00e9vention et la r\u00e9duction des d\u00e9chets alimentaires dans le secteur de la restauration commerciale et des cuisines centrales<\/strong>, un outil pour aider et stimuler la mise en \u0153uvre des plans de pr\u00e9vention et pour soutenir la conformit\u00e9 avec la loi 3\/2020.<\/p>\n<p><strong>La <a href=\"https:\/\/serhsfood.com\/es\/nova-cuina-dalt-rendiment-car\/\">Cuisine Haute Performance<\/a> (CAR) de SERHS Food \u00e0 Matar\u00f3 a \u00e9t\u00e9 certifi\u00e9e par In\u00e8dit, (une entreprise sp\u00e9cialis\u00e9e de r\u00e9f\u00e9rence dans le secteur), comme une option plus durable bas\u00e9e sur 8 indicateurs environnementaux et compar\u00e9e \u00e0 une cuisine conventionnelle dans un restaurant, ou \u00e0 une cuisine maison ou dans une communaut\u00e9 telle qu&rsquo;une \u00e9cole.<\/strong> Sur la base de la consommation d&rsquo;\u00e9nergie, de l&#8217;empreinte carbone (CO2), de la r\u00e9duction des d\u00e9chets, de l&#8217;emballage ou de la gestion des fournisseurs locaux et de la logistique de distribution, entre autres, la Cuisine Haute Performance repr\u00e9sente la meilleure option environnementale pour la pr\u00e9paration de plats cuisin\u00e9s, de mani\u00e8re objective et sur la base de donn\u00e9es mesurables.<\/p>\n<p>&nbsp;<\/p>\n<p>Vous pouvez lire les <a href=\"https:\/\/www.restauracioncolectiva.com\/n\/10720\"><strong>nouvelles plus d\u00e9taill\u00e9es<\/strong> sur le site web de Restauraci\u00f3n Colectiva.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Forum gastronomique de G\u00e9rone a \u00e9t\u00e9 le point de r\u00e9f\u00e9rence pour lancer le Guide pour la pr\u00e9vention et la r\u00e9duction des d\u00e9chets alimentaires dans la restauration commerciale et les cuisines centrales le 21 mars 2023.\u00a0 Cet \u00e9v\u00e9nement a eu lieu \u00e0 l&rsquo;auditorium du Palau de Congressos en pr\u00e9sence d&rsquo;Albert Labastida (directeur du Forum gastronomique<\/p>\n","protected":false},"author":6,"featured_media":11480,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54,162,57,192,82,151,203,135,35,202],"tags":[],"class_list":["post-11477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-ca","category-company-2","category-dieta-mediterrania-ca","category-educa-2","category-empresa","category-innovacio","category-nouveautes-2","category-novetats","category-uncategorized-ca","category-vending-fr-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>SERHS FOOD CONTRIBUE AU GUIDE DE LA GENERALITAT POUR LA 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