Restauración Colectiva

Food in care homes is key to resident satisfaction and well-being, but it also presents a significant management challenge. This session will address how to transform mealtimes into a positive experience, balancing the center's nutritional and organizational needs, based on real-world experiences and best practices. This session is co-organized with Inforesidencias.

The challenge of adapted nutrition: solutions that change lives

The panel will discuss the impact of the new regulations on different management models, comparing self-management and outsourcing. With insights from various stakeholders in the sector, the discussion will analyze which model fosters legal compliance, efficiency, and the ability to demonstrate best practices, highlighting transparency as key in an increasingly demanding environment. This session is co-organized with Inforesidencias.

Catering in senior living facilities faces new challenges in healthy eating, food safety, and sustainability, in line with recent Royal Decrees. This demonstration shows how equipment such as Rational's iCombi Pro and iVario Pro facilitates tailored and balanced menus, improving process control, traceability, energy efficiency, and working conditions, ensuring cost-effective and safe management.

The approval of the Royal Decree on healthy and sustainable menus will bring about a key change in the food provided in care homes and hospitals, strengthening the role of the registered dietitian nutritionist. This panel will analyze the regulatory changes from their perspective and how their implementation improves legal compliance and the quality of food services.

Food loss and waste reflect inefficiencies in the food system and a lack of social awareness throughout the entire chain, from production to consumption. The sector has demonstrated adaptability, guaranteeing quality, sustainability, and the preservation of gastronomy. Reducing waste requires collaboration among stakeholders, best practices, and the optimization of surpluses through a multidisciplinary approach.

In this session we will focus on the consumption of animal protein in the hospital environment and its role in clinical nutrition, in contrast to the growing rise of plant protein, analyzing nutritional criteria, sustainability and decision-making in dietary planning.

Hospital food services demand precision, safety, and efficiency in the face of increasingly complex therapeutic diets and an evolving regulatory framework. This demonstration shows how iCombi Pro and iVario Pro enable the preparation of high-quality hospital menus with maximum food safety, allergen control, and traceability, improving productivity, reducing costs, and strengthening the sustainability of the service.

Artificial intelligence opens a new era in collective catering, where data must be converted into optimization and relevant experiences for customers. In this talk we will see how AI allows us to anticipate preferences, personalize the offer and better communicate the value of the service.

Gastronomic and food innovation supported by new ingredients and technical solutions.

Success stories on operational efficiency, team management, food safety and sustainability. Innovation in action, designed to promote and accelerate the operational excellence of companies in the sector.

The catering industry is undergoing a transformation driven by new social and regulatory demands. This panel will analyze the sector's main challenges in terms of quality, menu design, sustainability, and regulation, as well as the opportunities to innovate and continue adding value through a service essential to millions of people.

In a context of increasing economic and regulatory pressure, the catering sector faces significant structural challenges. This panel will address key issues such as de-indexation, labor costs, the viability of public contracts, and the sector's main demands, highlighting the role of employers' associations and the need for alliances to ensure its future sustainability.

This cooking demonstration highlights healthy, sustainable culinary proposals applicable to educational catering, based on criteria of nutritional quality, service organization, and adaptation to different contexts. It will conclude with a toast to announce Acellec's 25th anniversary (2026) and remarks from its president, Àngels Roca.

This session is dedicated to the regulatory and professional frameworks that influence the food quality in school cafeterias. It will analyze the Decree Law on school cafeterias and its impact, the Catalan PReME model as a tool for improving menus, and the key role of registered dietitians/nutritionists, promoting alignment between public policies, professional criteria, and business practices.

Space for pedagogical reflection on the educational value of the school canteen and summer camps, their connection with the educational project and the promotion of healthy eating habits. The relationship between education and food, public food purchasing and the link between food policies, territory, food sovereignty and the productive fabric will be analyzed.

Guide to good hygiene practices for operators who prepare and/or serve prepared meals for groups’ (ACSA, Generalitat de Catalunya).

The panel will address food safety culture from a practical perspective, emphasizing the shared responsibility of government agencies, operators, healthcare facilities, and suppliers. Key points from the ACSA's Guide to Good Hygiene Practices will be reviewed, along with updates on labeling and allergen management, which are essential for protecting the end consumer.

These awards will recognize companies, centers, initiatives and professionals in the community sector who stand out for their good management and suitability of the service to the needs of allergic people.