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.

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.

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.