Gourmet Catering & Eventos is actively participating in the MagNuS project, an initiative launched in collaboration with CEMAS, the Valencia Conference Centre, the Lluís Alcanyís Foundation – University of Valencia, the Valencian Institute for Agricultural Research (IVIA), and NARIA. The project aims to measure, reduce, and raise awareness of food waste at events within the MICE sector (Meetings, Incentives, Conferences & Exhibitions). MagNuS analyzes food surpluses at conferences and events held at the Palau de Congressos de València, identifying the causes and promoting best practices that enable more sustainable and responsible event management.
Within this framework, the documentary “València, the City that Feeds a Sustainable Change” was presented. This audiovisual piece highlights the city’s role in transforming food systems and combating waste. The documentary emphasizes how collaboration between public authorities, companies, and research centers is key to advancing a fairer and more efficient food model.
As part of MagNuS, the collaboration with NARIA, a technology platform developed in Castellón, channels surplus food through a blockchain-based system to social organizations and food banks. Its unique value lies in the complete and verifiable traceability of each donation: from the entity generating the surplus to the recipient, all stakeholders can access real-time information, assured that it has not been altered or tampered with. This provides transparency, reliability, and efficiency. This technological integration reinforces the idea that tackling food waste depends not only on innovation but also on the active involvement of all parties—institutions, companies, agencies, clients, suppliers, and social organizations—working together to achieve real and effective control of food waste.
As Corinna Heilmann, Director of Business Development and International Relations at Gourmet Catering & Eventos, explains in the documentary, the MagNuS project has developed a protocol that allows adjusting quantities to avoid surpluses, prioritizing local and seasonal products. Leftover food is either donated or transformed into new products, such as compost. Above all, strong emphasis is placed on training and raising awareness among all involved: from catering staff to event attendees, fostering a culture of shared responsibility and consciousness around food waste. This underscores the importance of coordination between agencies, clients, and catering providers, as only through joint planning can real waste control be achieved and available resources optimized without compromising service quality.
To reinforce these best practices, the Valencia Congress Centre—one of MagNuS’s strategic partners, for which Gourmet Catering & Eventos is the exclusive culinary partner—has developed a Decalogue of Sustainability in Events.
For Gourmet Catering & Eventos, being part of MagNuS and supporting initiatives such as this documentary and the Palau de Congressos’ decalogue reflects our commitment to responsible, sustainable gastronomy aligned with the sector’s current challenges. We believe that cooperation among all stakeholders in an event—organizers, agencies, clients, and suppliers—is essential to transforming events into more efficient, sustainable, and environmentally respectful experiences.
👉 You can watch the documentary here: