The company established an innovative food donation system in April that allows to certify donations through blockchain technology, tracing the path to a sustainable catering.
The company specializing in catering and events services, Gourmet Catering & Spaces donated between April and July a total 1,621 kilos of food surplus, which translates into 3,859 servings of food, which were collected by the Food Bank of Valencia, to be distributed among different social entities it supplies.
Donating the surplus since last June
Since last April, Gourmet has been working with a Food surplus donation system ensuring the Traceability through a Blockchain technology-based digital platform that interconnects all the agents of the food chain and allows monitoring and certifying donations, demonstrating that a sustainable catering is possible.
This new system displays on the same platform all the data of the donations made. Since the implementation of the software, Gourmet has made a total of 28 donations, 22 at its production center in Picanya and another 6 at the Palacio de Congresos, where the system was launched in June.
Thus, according to the platform, the donations from the production center would have an economic value of 21,877 euros, with 1,360 kilos donated, equivalent to 3,238 servings, that at the same time have prevented them from being emitted into the atmosphere 3,400 kg of CO2.
Since the beginning of April, the Catering Center for Production and Innovation, which has an area of more than 1,600 m2, Use the software naria to record the production losses in good condition and notify the food bank so that you can distribute it. This process also requires good time management, since since it is food, it is necessary that the coordination between the different entities is fluid, so that it does not spoil. In this case, the 100% of the donation Made by Gourmet Catering & SPACES has been able to take advantage and supplied by the Food Bank to its recipients.
621 rations donated from Palacio de Congresos
The system has also been established in the kitchens of the Palacio de Congresos de Valencia, a space in which Gourmet is exclusively in charge of gastronomy and where, since June, they have donated 261 kilos of excess, what they are in Food rations 621, valued at 2,282 euros and that prevent discharges into the atmosphere of 652 kg of CO2 to the atmosphere.
“The reduction of the environmental impact of events and the prevention and management of waste is one of our company priorities and a great concern within the sector. That is why, for several months we have been implementing different measures aimed at increasingly sustainable management. This new donation system It has been a great advance in our food waste management, and we are pleased to verify that our surplus is used in its entirety, and that it also avoids the discharge of CO2. Currently we can offer our clients the possibility of generating certificates of donations to include them in the reports post-event”, Rachel Vicente Bezjak, General Director at Gourmet Catering & Espacios, a company that each year meets the needs of more than 300,000 diners in more than 2,000 events.