Technical workshop to prevent food wastage in the restaurant sector
The workshop is being organised by the DACC-Gencat in conjunction with the Joint Office for Sustainable Food (OCAS) and Markets of Barcelona
The goal of this workshop is to share the guide to prevent and reduce food wastage in the commercial restaurant sector and central kitchens, a tool to help and promote the implementation of prevention plans and support compliance with Law 3/2020. It will also be an opportunity to learn about specific actions via practical cases and restaurants and organisations that are pioneers in implementing measures with this goal.
The workshop, which will be held on 3 June from 10 am to 12:30 pm in the multi-purpose room at the Sant Antoni Market, will feature Glòria Cugat, deputy general director of Agri-food Transfer and Innovation at the DACC; Lluís Riera, director of SAIA, the food safety and APPCC [Hazard Analysis Critical Control Points] consultancy charged with developing the sectoral guides; and representatives of the AN Grup, the CETT-UB, Rasoterra restaurant and Patapollo restaurant, who will share their experiences implementing projects aimed at reducing food wastage.
To attend, please register in advance at this link.
Food wastage: A global and sectoral challenge
Reducing food loss and wastage is one of the milestones in the United Nations’ Sustainable Development Goals. According to figures from Eurostat 2023, food wastage in the restaurant and food services sector accounts for 9.2% of the 58.4 million tonnes (131 kg/inhabitant) generated in Europe every year.
In Catalonia, Law 3/2020 on the prevention of food loss and wastage stipulates preventive actions to reduce food loss and wastage, as well as promotional actions to increase the use and valorisation of food throughout the food chain.
Knowledge transfer and networking
For over 20 years, the Annual Technology Transfer Plan (PATT) of the Department for Climate Action, Food and Rural Agenda (DACC) has been developing an annual programme of activities for knowledge generation and knowledge transfer in Catalonia’s agri-food, forestry and natural, rural and marine environment sectors. It is organised and carried out in collaboration with some 100 entities linked to Catalonia’s agri-food system.
With this goal in mind, the Joint Office for Sustainable Food (OCAS), along with the DACC-Gencat and the collaboration of Markets of Barcelona has organised this professional workshop targeted at the restaurant sector, a key stakeholder in preventing food wastage and contributing to transforming the food system into a more sustainable model.
The OCAS is made up of the Government of Catalonia (Department for Climate Action, Food and Rural Agenda -DACC- and Prodeca), the Barcelona City Council (Urban Food Policies section) and the Barcelona Metropolitan Strategic Plan (PEMB).
The technical office was set up to drive the administrations’ food policies with regard to transforming the food system and moving towards a more sustainable model.
The office promotes sustainable food projects framed within the Strategic Food Plan for Catalonia, the Healthy Food Plan and Sustainable Barcelona 2030, along with the Healthy Food Mission of the Metropolitan Commitment 2030 and the Metropolitan Region Food Charter.
