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Yolanda Férnandez

Head of the Hospitality Unit | Hospital Univ. Germans Trías i Pujol Spain
Yolanda Férnandez

Biography

https://www.linkedin.com/in/yolanda-fern%C3%A1ndez-serrano-5a015947/?originalSubdomain=es

Sessions

11:00h
Round Table | Restauración Colectiva

Control of food waste

Asunción Pedrón
Asunción Pedrón Gerencia Atención Integrada de Albacete Head of Kitchen Section Speaker
Maria José Robles
Maria José Robles Hospital Univ. Virgen del Rocío Head of the Catering Service Speaker
Miguel Ángel Herrera
Miguel Ángel Herrera AEHH / Hospital Univ. Puerta de Hierro President / Deputy Director of General Services Moderador
Yolanda Férnandez
Yolanda Férnandez Hospital Univ. Germans Trías i Pujol Head of the Hospitality Unit Speaker

2026-03-24 11:00 2026-03-24 11:45 Europe/Madrid Control of food waste

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.

 Restauración Colectiva
Tue 24 11:00h - 11:45h Restauración Colectiva Free access
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11:15h
Round Table | Restauración Colectiva

Food safety culture: from the standard to operational excellence

Carme Chacón
Carme Chacón Generalitat de Catalunya Deputy Director of Food Safety and Health Protection. Public Health Agency of Catalonia. Speaker
Elisabeth Hernández
Elisabeth Hernández Compass Group España HSEQ technician Speaker
Mònica Saltor
Mònica Saltor Freelance Consultant in Food Quality and Safety. Speaker
Raquel Gea
Raquel Gea Zambú Food safety culture: from the standard to operational excellence Speaker
Sandra Gómez-Pimpollo
Sandra Gómez-Pimpollo Alimentconsulting Director Moderador
Yolanda Férnandez
Yolanda Férnandez Hospital Univ. Germans Trías i Pujol Head of the Hospitality Unit Speaker

2026-03-26 11:15 2026-03-26 12:00 Europe/Madrid Food safety culture: from the standard to operational excellence

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.

 Restauración Colectiva
Thu 26 11:15h - 12:00h Restauración Colectiva Free access
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Alimentaria & HOSTELCO
Exhibitors and Products Catalogue

The list of exhibiting companies is provisional and is updated constantly, so it is subject to change.

 

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Exhibitors
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