Gourmet Catering & events actively participate in the Magnus Project, an initiative promoted together with the CEMAS, the Congress Center of Valencia, theLluís Alcanyís Foundation – University of Valencia, the Valencian Institute of Agricultural Research (Ivia) and naria, which aims to measure, reduce and raise awareness of the Food waste at MICE sector events (Meetings, Incentives, Conferences & Exhibitions). This project analyzes the surplus of food at congresses and events held at the Palacio de Congresos de Valencia, identifying the causes and promoting good practices that allow a more sustainable and responsible organization.
In this framework, the documentary has been presented “València, the city that feeds a sustainable change”, an audiovisual piece that values the role of the city in the transformation of food systems and in the fight against waste. The documentary highlights how the Collaboration between administrations, companies and research centers It is key to moving towards a fairer and more efficient food model.
Within Magnus, the collaboration with naria, a technological platform developed in Castellón, allows to channel food surpluses through a Blockchain based system towards social entities and food banks. Its differential value lies in the Complete and verifiable traceability of each donation: From the person who generates the surplus to the one who receives it, all the actors involved can access information in real time, with the certainty that it has not been modified or manipulated. This contributes Transparency, reliability and efficiency. This technological integration reinforces the idea that The fight against waste does not depend only on innovation, but also Active involvement of all parties: Institutions, companies, agencies, clients, suppliers and social entities, working in a coordinated manner to achieve real and effective control of food waste.
As Corinna Heilmann, director of Business Development and International Relations at Gourmet Catering & events, within the framework of the Magnus project, a protocol has been designed that allows Adjust quantities to avoid surplus, prioritizing local and seasonal products, in which leftover foods are used for donations or transformed into new products, such as compost. But above all, a strong emphasis is placed on the Training and awareness of all those involved: From catering staff to diners, all participants in the event, Promoting a culture of co-responsibility and awareness of food waste. This reinforces the importance of Coordination between agencies, clients and catering providers, since only through joint planning can real waste control and optimize available resources can be achieved without compromising the quality of service.
To reinforce these good practices, the Congress Center of Valencia, one of the strategic partners of Magnus from which Gourmet Catering & events is partner gastronomic exclusively, has developed a Decalogue of Sustainability in Events.
To Gourmet Catering & events, be part of Magnus and support initiatives such as this documentary and the Decalogue of the Palacio de Congresos reflects our Commitment to a responsible, sustainable gastronomy aligned with the current challenges of the sector. We believe that the Cooperation between all the actors of an event—organizers, agencies, clients and suppliers—is essential To transform events into more efficient, sustainable and environmentally friendly experiences.
You can see the documentary here: