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The challenge of collective catering for 2022

Collective catering is taking on major challenges: to become healthier, more sustainable and more transparent. New catering proposals in schools, residences, hospitals, etc. are confronted with a traditional consumer perception.

What are the trends for collective catering? How is collective catering taking on board new consumer habits and dining preferences?

To answer these questions and learn about their particular circumstances, we went to the British Council School and interviewed Pablo Estrada, the school’s communications director, and Marta Cebrián López, a consultant from MCL Foodconsulting, who is helping the school improve its pupils’ experience in the school canteens.

Rodrigo Domínguez ( Director of Barra de Ideas)

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Alimentaria & HOSTELCO
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