Last Thursday, 19th May, work began with CEMAS to promote the sustainability of the Palau de Congressos de València (Valencia Conference Centre). A meeting was organised with the participation of the Director of CEMAS, representatives of the Centre, the Universitat de València and the BonProfit Plan. The same activities that will now be carried out are aligned with BonProfit, which is the agenda that has been promoted by the Directorate General of the CAP to reduce food waste in the Comunitat.
In order to achieve a more sustainable nutrition plan in the different events organised at the Centre, a group of experts in food and food waste, from the research and university environment, is available. An initial diagnosis will help to understand the initial aspects that can be improved, analysing the way food is purchased, the types of menus, how the food is cooked, and the services offered.
Along with the potential waste figures, we look at the causes of waste, the impacts that can be avoided if it is reduced, and the social and cultural advantages of not throwing away so much food. The aim is also to approach food sustainability from the point of view of nutrition and food safety, so that, through innovative tools, the carbon footprint and water footprint of food and food production processes can be reduced.
Measuring wastage is the first step in preventing and reducing it, by raising awareness and involving food managers in this challenge. With this, both the city of València in particular and the Valencian Community in general are positioned as a pioneering territory, working to comply with European regulations, as well as the Sustainable Development Goals and the 2030 Agenda. In addition, it is an opportunity to improve the positioning in food sustainability of the Valencia Conference Centre, which as an institution intends to share this learning process and to extrapolate the dynamics that are established to other venues and areas of food catering.