Track: Contract Catering

How to meet the needs of a rapidly aging society to ensure proper nutrition, good nutritional and health status and an improvement in the quality of life oft he elderly.

Reducing consumption of red and processed meats is becoming a necessity for one’s health and because vegetables-based foods are also the most enviromentally friendly. School canteens, as spaces for training and promoting the health tot he future generations, are a perfect platform for introducing small changes, bearing in mind, however, that not everything is valid to replace red and processed meat of aminal origin.

Educational centers, residences, establishments and tourist destinations have to bet, yes or yes, on the safety of the multi-allergic public. At this table we will discuss how to guarantee this security in all the links oft he chain.

The rise in prices that we are experiencing is having a full impact on the sector when it seemed to be recovering after the impact of the Covid…this fact comes on top of many other factors that for years have kept the collective restoration confined and without margin for much. Is the quality/price binomial at a dead end in community services?

Ensuring food safety in a restaurant service is essential. In this round table we will talk about the aspects that must be taken into account, both from the point of view of the manipulator, and from the point of view of kitchen desing.

A workshop to provide solutions to the difficulties that arise, in the different socio-health services, of collective catering, to developo diets adapted to people with dysphagia problems. How to improve the palatability of texture foods, options for modifying textures, organoleptic improvement and attractive plating…in short, a workshop with the keys to improving the diet and quality of life of people affected by this problem, whatever the cause of that dysphagia (age, illness, accidents…).

A workshop in which the keys to get the most out of it and make the most of food will be given. What can be done with overripe fruit? Can the skin of the potato or the discards of all kinds of vegetables be used?

Innovation, respect for people and the environment are issues that must take center stage in the new concept of community services to adapt and align the sector with the SDGs and the 2030 Agenda