The control of food waste in the event it is an issue that concerns us, and deals. A few months ago we shared in our website to the launch of the documentary “València’s: the city that feeds a sustainable change”, which shows how the city is promoting a model of food more healthy, sustainable and responsible.
The documentary has been produced by the World Centre of Valencia for the Urban Food Sustainable (CEMAS), an agency driven by the city Council of Valencia through Valencia Sustainable, in collaboration with the FAO, which works to promote food systems more sustainable urban and foster international cooperation between cities and agents in the food industry.
Since then, the international tour of the piece has not stopped growing and has been awarded three international awards: prize of the Berlin Indie Film Festival 2026, Best Documentary Short film at the Bracciano Film Festival and Best of Show in the Docuvision International Film Festival (Winter 2026).
In addition, he has received three honorable mentions in Italy Green Film Festival, the Madonie Film Festival , and the Sicilian Film Awards.
These acknowledgements are added nine official selections in festivals international prestige, among them the Babul Eco Film Festival, the Depth of Field International Film Festival, the Documentaries Without Borders International Film Festival, the Iconic Indie Film Awards, the Toronto / Los Angeles Documentary Feature & Short Film Festival, the Texas Documentary Film Festival Winter 2026, the LifeArt Festival, the Environmental Film & Screenplay Festival and the Animation Feedback Film & Screenplay Festival.
A documentary that has drawn attention to the food processing of Valencia and how to mitigate the food waste
The production sets out the initiatives developed in the city seeking to move towards food systems urban more responsible. Through various projects, and testimonials, the documentary puts the focus on some of the big challenges of the food and contemporary in the solutions that are already driving from Valencia.
Among them are:
- the promotion of a healthy diet
- the momentum of the local produce and seasonal
- the reduction of wasted food
- the innovation of cuisine with social and environmental impact
- the collaboration between institutions, companies and civil society
Food sustainable
The transformation of the food system not only depends on the scope for agricultural or institutional. Sectors such as hospitality, catering and event management play an increasingly important role in this transition.
The events bring together thousands of people and provide a platform privileged to promote new habits of consumption, visible products of proximity and apply models gastronomic more responsible.
In the case of Gourmet Catering & Events, sustainability part of the business model, and is articulated through an approach of sustainability 360 ° , aligned with the Sustainable Development Goals of the United Nations.
This approach results in concrete actions such as:
- the use of local and seasonal ingredients
- planning dining to reduce the wastage of food
- the donation of the surplus is fit for human consumption to social entities
- participation in research projects on sustainability in events
Research to move towards more sustainable
Within this line of work emphasizes the participation in projects such as MagNuS, developed next to the Palacio de Congresos de Valencia, the city Council of Valencia through the CEMAS , and the University of Valencia.
This research analyzes the magnitude of wastage of food at events, their nutritional value and their impact on the environment, with the goal of creating tools that allow you to optimize the planning of food and reduce the environmental impact of the sector.
A recognition that reinforces the role of Valencia
The international tour of the documentary confirms the growing interest in projects that seek to transform the urban food system.
Valencia is demonstrating that collaboration between institutions, companies, universities and civil society can generate innovative models able to inspire other cities.
In this process, the food —from production to the final experience at the table— consolidates its position as a key tool to advance towards a more sustainable future.
You can watch the documentary here: