The company implements in its catering production center, a blockchain traceability platform developed by naria that allows donating losses in good condition, with traceability, transparency and security
Sustainability, food security and support for families at risk of social exclusion are the objectives of this alliance
Food waste: a global problem
Food waste is a global problem. In Spain, more than 7.7 million tonnes of food Suitable for consumption end up in the garbage while more than 6 million people are in a situation of food insecurity. According to data from the Ministry of Agriculture, Fisheries and Food, each year they are wasted about 1400 million kilos of food on Spain, of which more than 75% It corresponds to unused foods that either have been damaged in the distribution process or have been thrown away.
The prevention and management of food waste is a Priority in Gourmet Catering & SPACES, a company that each year meets the needs of more than 300,000 diners In more than 2,000 events. In this line of work, Gourmet has launched a pioneering initiative at the hands of the Spanish start-up Naria, which provides social inclusion and food security through a digital blockchain traceability platform that interconnects all the agents of the food chain.
Since the beginning of April, the catering production and innovation center, which has an area of more than 1,600 m2, Use the Naria software To record the production losses in good condition and notify the Valencia Food Bank so that you can distribute it among the different entities it supplies.
collaboration between Gourmet and Naria It has as its objective combat food waste In the event sector and Promote social inclusion and food security of people through donations to food banks, streamlining and optimizing management among agents and in turn providing traceability and transparency to the donation process thanks to the NARIA Blockchain technology and generating impact metrics from donations to include in the Post-event reports.
The first donation It was done at beginning of the month of April And it consisted of strips of sirloin. “We use an average of 40 kg of sirloin a week, so we will be able to donate cuts of excellent quality on a regular basis, which can be used to make meatballs or hamburgers,” they say from Gourmet Catering, which has developed different protocols for Prevent and manage food waste.
“Despite the work of planning and management of products and menus, in all the events an inevitable surplus is generated that now, hand in hand with Naria, we will be able to reach the food banks in a systematized and safe way,” they point out from the company.
Taking steps towards better food sustainability
In addition to this new system, Gourmet has implemented Throughout 2022 a series of processes and protocols focused on the Food sustainability, waste management and reduction of environmental impact. as an exclusive supplier of the gastronomy of the Congress Center of Valencia, is part of the initiative to promote food sustainability through the monitoring, dating and diagnosis of food waste that is carried out from the institution together with the Fundació Lluís Alcanyís-Universitat de València (FLA-UV) and the World Center for Valencia for Sustainable Urban Food (CEMAS).
naria works with food banks and social entities in our country, among other non-profit organizations and institutions in this sector, digitizing food aid and, in addition, has advised the Spanish Government for the bill for the prevention of losses and food waste approved in June 2022.