News published on September 17, 2025
Gourmet Catering & events fight the Food waste Combining flexible menus, blockchain and donations to NGOs- In a context that presents important challenges in this area, we talked to your representative about how it is possible to offer high quality with responsible food management.
Hospitality faces important challenges for Manage food waste, from menu planning to surplus traceability. According to FACYRE, Cso half of the food losses in restaurants are discarded, while only 29% is distributed for social purposes, which generates economic losses and a significant environmental impact. In addition, the current regulations Forces implement prevention plans and promote the donation of surpluses, penalizing with economic sanctions those who do not fulfill these obligations.
In this context, Gourmet Catering & Events has become a benchmark for sustainability and responsible management. Corinna Heilmann, Director of Business Development and International Relations of the Company, assures that “Sustainability is the central axis of our strategy and that every aspect of its operation, from menu planning to team formation, is aimed at “promoting a culture of use and efficiency”.
The company has been Pioneer in Spain in the management of food surpluses through blockchain technology, through its alliance with the Valencian FoodTech nary. Heilmann explains that this platform makes it possible to donate food in perfect condition to social entities and food banks with Total traceability, transparency and health security. Only in 2024, they donated More than 10,000 servings In Valencia, avoiding 4,200 kg of waste and reducing 10,500 kg of CO2. During the first half of 2025, these figures reached 6,200 servings and approximately 6,500 kg of CO2 saved, incorporating new receiving entities in Murcia.
besides, Gourmet Catering & Events Collaborates with local, artisan, ecological and ethical suppliers, prioritizing seasonal and proximity products, which guarantees freshness, traceability and a lower carbon footprint, while strengthening the local agri-food ecosystem. According to Heilmann, “La customer involvement is essential to move towards a truly sustainable model.
When the surpluses cannot be donated, they are managed through a sustainable valuation. Food remains are transformed through anaerobic digestion or industrial composting, Generating biogas High quality green or natural fertilizer, “providing an environmentally friendly solution and aligned with an effective circular economy,” explains Heilmann.
The Full traceability It is another fundamental pillar of the process. Naria’s blockchain technology allows you to immutably record each donation, from the identification of products to delivery logistics, ensuring “measure and verify the social and environmental impacts generated”.
With this combination of technological innovation, team formation, strategic alliances and environmental commitment, Gourmet Catering & events It shows that “it is possible to offer a high-quality catering while minimizing waste and promoting responsible food management”, providing practical solutions to the challenges of current hospitality.
