The recent entry into force of the food waste law marks a turning point in how the events sector must approach sustainability.
In this context, Gourmet Catering & Eventos took part in the ContrÀpunt programme on À Punt to analyse the challenges and opportunities presented by this new regulatory framework, from a practical, experience-based perspective.
The discussion highlighted the work the company has been developing in recent years in the responsible management of food surplus, as well as the importance of collaboration between companies, institutions and social organisations to move towards a more efficient, traceable and committed model.
The panel also included Kilian Zaragozá (CEO and co-founder of Naria), Vicente Domingo (expert linked to the FAO) and Jaume Serra (President of the Valencia Food Bank), who provided complementary perspectives from technological innovation, the institutional sphere and social action.
A joint approach that not only responds to regulation, but also reflects a broader vision: to actively contribute to an events model aligned with a more sustainable and inclusive city.
👉 You can listen to the full speech here starting at 01:03:00: 08.04.2026 | ContrÀpunt À Punt