Track: Collective Catering

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 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.

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.

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.