Barcelona + Sostenible

On 3 June, the Sant Antoni Market hosted the technical conference “How can we put the plan to prevent food wastage in the catering sector into practice?”. The event served to present the Guide for the Prevention of Food Waste in the Commercial Catering Sector and Central Kitchens, a tool to promote the implementation of prevention plans, support compliance with Law 3/2020, and showcase practical examples, as well as to learn about inspiring experiences from a sector that has already begun to develop pioneering projects to tackle the global challenge of food waste.

A total of four case studies of catering companies that are already implementing prevention plans were presented during the conference: The AN Grup, one of the leading catering groups in Spain, CETT-UB, the benchmark university centre for tourism, hospitality and gastronomy, attached to the University of Barcelona, the Gatblau restaurant, which serves sustainable, healthy cuisine based on local, seasonal, organic and fair trade ingredients, and the Rasoterra restaurant a gastro bistro in Barcelona specialising in vegetarian and vegan cuisine which is a member of the Slow Food collective.

According to Eurostat 2023, food waste in catering and food services accounts for 9.2% of the 58.4 million tonnes (131 kg/inhabitant) generated in Europe each year.

AN Grup, a system for quantifying food waste

The AN Grup has implemented a system for quantifying food waste in two of its restaurants, identifying the areas that produce the most waste and taking steps to minimise it.

The project has shown that AN Grup was already carrying out some food waste reduction practices, but that these needed to be systematised and communicated more effectively. By involving the staff and making small changes, such as modifying the menu, buying seasonal products and managing surpluses efficiently, food waste has been significantly reduced.

CETT-UB, a systematic and participatory approach

CETT-UB has introduced two food waste prevention plans, one for the school and the other for the Alimara hotel. The project has demonstrated that a systematic and participatory approach can significantly reduce food waste.

It has focused on challenges, such as defining the causes of food waste more precisely, integrating sustainability concepts into the restaurant’s documentation and accounting, and sensitising chefs to the importance of preventing wastage.

Gatblau Restaurant, sustainability as an integral part of identity
The Gatblau restaurant, winner of several sustainability certificates and awards, has shown its commitment to sustainability and social responsibility since its very beginnings.

Its business model is based on supporting sustainable production, reducing the ecological footprint, minimising food waste, offering sustainable options, and reusing food.

Furthermore, the keys to its success include having experienced staff, constantly raising public awareness, maintaining relationships of trust with suppliers and having learned to overcome prejudices.

Rasoterra, a model based on raising public awareness

Last but not least, the Rasoterra restaurant, which is part of the Slow Food movement, has had a strong commitment to sustainability since it opened in 2013.

The restaurant has managed to minimise food waste thanks to efficient management of resources and raising public awareness. This has had a positive impact – generating customer loyalty, for example. The restaurant’s commitment to sustainability has attracted a conscious clientele committed to planetary health, recognition for its work in preventing food waste, and has also had a positive impact on others in the sector, as it serves as an inspirational model for restaurants and businesses.

The seminar “How we Implement the Plan to Prevent Food Waste in Restaurants”, which is part of the Annual Technology Transfer Plan (PATT), was organised by the Department of Climate Action, Food and Rural Agenda (DACC) at the Generalitat de Catalunya, and the Joint Office for Sustainable Food (OCAS), with the collaboration of Barcelona Markets (Barcelona City Council).