At Gourmet Catering & Eventos, we see sustainability as a way of managing our business. A cross-cutting strategy that shapes how we produce, how we plan an event, how we manage resources, how we work with our suppliers and, importantly, the opportunities we are able to create for people.
In 2025, we took another step forward with the publication of the Sustainability Report of Servinopar, S.L.U., the company through which this reporting process is structured, allowing us to organise, measure and communicate our progress in environmental, social and governance matters.
Although the Report is published under Servinopar, S.L.U., it takes a group-wide perspective, reflecting our understanding of sustainability as a shared commitment across our different business areas, teams and projects. Only by taking this broader view can we fully understand our impact and, above all, our ability to keep improving it.
With more than 2,500 events and 360,000 guests served every year, our impact is significant. So is our responsibility.
Catering also presents a particular challenge. Every event is different: the venue, number of guests, format, timings, menu and operational requirements all change. Reducing our impact in this context requires careful planning, the ability to anticipate needs and systems that allow us to measure what is actually happening.
This is precisely one of the purposes of our 2025 Sustainability Report: to assess where we stand, make our results visible and continue identifying where we can improve.
Sustainability in catering and events: a 360-degree strategy
Our sustainability strategy is based on a 360-degree approach that integrates environmental, social and economic impact, taking the United Nations Sustainable Development Goals (SDGs) as a framework of reference.
This way of understanding business also reflects the approach promoted by the United Nations Global Compact, which encourages companies to embed principles relating to human rights, labour, the environment and anti-corruption into their business strategies.
It is not, therefore, about grouping a series of independent initiatives under the same label. It is about incorporating sustainability criteria into the decisions we make across production, purchasing, gastronomy, logistics, people management, innovation and our relationship with the communities around us.
And, above all, being able to measure the results.
Tackling food waste: more than 11,300 kg of food recovered
Tackling food waste is one of the areas in which we have made the greatest progress in recent years.
Since 2023, we have been working with Naria to manage surplus food from our events that is still suitable for human consumption using blockchain technology. The system provides traceability throughout the donation process and connects surplus food with social organisations.
By 2025, this work had resulted in more than 11,300 kg of donated food, nearly 27,000 meals and over 92,000 kg of CO₂ emissions avoided.
But our work begins before any surplus is generated.
Planning quantities, analysing consumption, forecasting attendance and coordinating our kitchen, operations and front-of-house teams are essential to reducing food waste at source.
When food can no longer be used for human consumption, we also work with other methods of recovering value from organic waste, including industrial composting and its transformation for biogas production.
Innovation and research to reduce food waste
Reducing food waste also means understanding it better.
This is why we are involved in MagNuS, a project developed together with the Universitat de València, Fundación Lluís Alcanyís, Valencia Sostenible and Palacio de Congresos de València to study food waste generated at events.
Collaboration between business, academia and institutions allows us to bring research into our operations and make progress based on real data, particularly in a sector where the specific characteristics of each event make forecasting considerably more complex.
This work is complemented by our R&D&I department and a range of projects focused on sustainable gastronomy, local and seasonal produce and the principles of the Chefs’ Manifesto.
Gastronomic production, energy and responsible resource management
Our gastronomic production centre, covering more than 1,600 m², allows us to centralise processes and maintain greater control over production, food safety, consumption and resource management. It also operates using energy from renewable sources.
In recent years, we have also made progress in eliminating single-use plastics, introducing recycled and compostable materials, managing used cooking oils, using cleaning products with environmental criteria and providing sustainability training for our teams.
Our purchasing policy also places significant emphasis on local and seasonal produce. This makes sense environmentally, but also gastronomically and economically: it allows us to work with ingredients connected to our region while supporting the local agri-food ecosystem.
Inclusive employment for people with intellectual disabilities
The social dimension is another major pillar of our strategy.
Since late 2023, we have been working with Asindown Valencia and La Mare Que Va on a training and inclusive employment programme for people with Down syndrome and intellectual disabilities.
And there is one result that is particularly important to us: some of the people who began working with us through these events have subsequently moved into stable employment within the sector.
That is the objective.
For events to become a space for learning and professional experience, and for the opportunities they create to extend beyond the event itself.
The project also includes training for our own teams, because advancing inclusion also means preparing workplaces and the people within them.
Food safety and sustainability in catering
In a company of our scale, sustainability and quality need to progress together.
In 2025, we achieved a score of 97.32% in IFS Progress Food, strengthening our food safety, process control and traceability systems.
These are systems that guests may never see during an event, but they underpin our ability to deliver a consistent, safe and responsible service.
A significant part of an event’s value is created precisely there: in everything that happens before the first guest arrives.
Awards and recognition for our sustainability and innovation model
Our progress in recent years has been recognised across a range of areas, from gastronomy and innovation to sustainability, tourism and inclusive employment.
In 2025, Gourmet Catering & Eventos received the National Hospitality Award for Outstanding Innovation, presented by Hostelería de España, as well as the Human Capital in Tourism Award at the Premis Turisme Comunitat Valenciana, presented by the Generalitat Valenciana.
That same year, our inclusive employment programme for people with Down syndrome and intellectual disabilities received the Fundación Randstad Award for the Employment Inclusion of People with Disabilities in the SME category, as well as the European Green Capital Award for Best Practices in Tourism Sustainability, in the Social Sustainability category.
These recognitions add to the Gold Award for Best Catering in Spain at the 2024 Eventoplus Awards and the Bronze Award in the same category in 2025, as well as the 2024 Hostelería Valencia Award for Sustainable Gastronomy.
Our collaborative work with universities and institutions has also received recognition. The project “Promoting healthy eating and sustainable management in event organisation”, in which Gourmet Catering & Eventos participates, received the 2023 Estrategia NAOS Award for Business Initiative, presented by the Spanish Agency for Food Safety and Nutrition.
Different awards, but with a common thread: they recognise a model in which gastronomy, innovation, sustainability and people management form part of the same business strategy.
2025 Sustainability Report: transparency and continuous improvement
Publishing our 2025 Sustainability Report is also an exercise in transparency.
It allows us to bring together the work carried out, measure the results and share them with clients, teams, suppliers, partners, institutions and everyone who is directly or indirectly connected to our activity.
It is also an acknowledgement that there is still more to do.
After more than 75 years in gastronomy and events, we know that companies evolve when they are prepared to review the way they operate.
Today, the value of an event is also measured by how everything behind the scenes is managed: the resources it uses, the food it manages to recover, the opportunities it creates, the people it involves and the impact it leaves on its surroundings.
Our 2025 Sustainability Report puts data behind that commitment. More importantly, it gives us a clear starting point from which to keep moving forward.
Read the 2025 Sustainability Report of Servinopar, S.L.U. and discover the progress, results and initiatives behind our sustainability strategy: ENG_Sustainability_Report_2025_SERVINOPAR.pdf