Restauración en colectividades

In this session Isabel Coderch, founder of Te lo sirvo verde, will talk about the challenges and trends in sustainable hospitality, and we will discover with Inditex why it is considered the most sustainable collective restaurant in Europe.

In this colloquium we will talk about the importance of menu design, the choice of ingredients and the organization of purchases to be able to offer healthy and sustainable menus in school environments.

Providing a healthy, balanced and delicious diet to children is crucial so that they can grow and carry out their daily activities appropriately and with enough energy. RATIONAL will present a menu that meets all these requirements, produced live in less than 45 minutes, with only 2 cooking devices: iCombi Pro 6 1/1 and iVario 2-XS. Eating well at school is possible!

The colloquium on food waste in nursing homes will bring together all the actors involved in the design, preparation and service of menus. The causes and best strategies will be identified to reduce waste and ensure appropriate nutrition for our elderly.

If digitization refers to the process of converting analog or physical information into digital format (a process that many companies are still in the process of), artificial intelligence goes further and focuses on developing systems and programs capable of performing tasks that normally require human intelligence. One thing and the other are essential to address any project related to food waste and sustainability.

Cooking oil recycling and its contribution to the ODS. Belonging to the 'Aceite Solidario' initiative not only reflects the environmental responsibility of companies, but also promotes tangible progress towards a more sustainable future, aligned with the UN ODS.

In contract catering we talk a lot about food purchases in schools and hospitals but almost nothing about residences. Why isn't there more talk about who, how and from whom they buy nursing home? Can transparency be improved to understand the supply-preparation-distribution and food service circuit? Where is the food when it comes to quality validation of the comprehensive management of a nursing home?

The objective of the workshop is to improve knowledge about nutrition for people with oropharyngeal dysphagia (OD) and the main characteristics of texture modified diets (TMD) following the triple adaptation of the Mediterranean diet. A complete menu, adapted for people with chewing and swallowing disorders, will be prepared by a cook specialized in TMD and a nutritionist dietician specialized in OD.

The colloidal mill is ideal for textured diets: it maintains the nutrients and does not generate loss. It is a common type of mill in the food industry but still unknown in the restaurant industry. Optimizes processes and takes advantage of raw materials while preserving organoleptic properties. These are advantages not only for business but also for the planet thanks to less food waste.

We will present our products through the tasting of two preparations, we will highlight how our broths are essential to guarantee nutritional quality, food safety and efficiency in the kitchen in specialized social catering environments.

Table focused on discussing physical risks (both those that occur in our own kitchens and those that may come from our suppliers) and on different ways and prevention mechanisms to avoid the presence of allergens in collective catering menus. Digitalization and the development of a culture of safety will also be discussed as key elements in the prevention of all types of risks.

Awards given to companies, centres, initiatives and professionals in the community sector who stand out for their good management and adaptation of the service to the needs of allergic people.

How much do you know about the coffee you press every day? Bea Mesas, will introduce you to the passionate world of coffee and teach you key concepts to identify and learn more about a drink that they serve several times every day. Essential for everyone who drinks coffee every day.

We will discuss the impact of the deindexation law on the contract catering sector and the need to introduce reforms that allow the prices of public service contracts to be reviewed to match them with variations such as the increases agreed in the collective agreement or the increase in the SMI.

Perceptions and reputation of the contract catering sector, analyzing the imbalance between crisis situations and the lack of recognition of the contributions and values ​​of a sector that remains largely unknown, especially for public opinion.

- Proximity group purchase

- What do we ask of local producers?

- Midday time as an educational space

- Social and eating habits to improve quality of life

A study that goes into detail like never before and that is emerging not only as an information resource, but as a strategic tool and competitive advantage that can make a difference for both operating companies and suppliers in the sector.

The profession of dietitian-nutritionist is one for the exercise of which qualifies the title of Diploma in Human Nutrition and Dietetics, and in article 7.2.g) of the LOPS and qualifies Dietitians-Nutritionists as professionals who develop activities oriented to the diet of the person or groups of people appropriate to physiological needs, in accordance with the principles of prevention and public health.

In this presentation we will talk about freeze-drying as a field of research to enrich menus with natural foods and focusing on the problem of malnutrition. Freeze-drying allows you to preserve about 95% of the nutritional values ​​of foods, compared to methods such as dehydration which, by directly using heat, destroys part of the minerals and vitamins.

In this forum we discuss the problems that inadequate nutrition causes in patients admitted to socio-sanitary centers and the various consequences, both from a healthcare and economic point of view; I raise awareness at all levels of the importance of adequate nutrition for the recovery of patients/residents

In this workshop, guidelines will be given to improve nutrition in groups affected by the DRE with different needs and profiles, presenting the recipes and preparation of the three dishes of a complete menu.

The large investment involved in both the acquisition and renewal of equipment in the hospitality industry (kitchens and laundries) means that either these needs are postponed, or solutions have to be sought to alleviate the liquidity deficit with new alternatives. What is being done and what the trends are are the questions to which answers will be sought at this table.