Our cuisine moves forward on the SDGs
The sustainability of our food contributes to meeting the UN's SDGs
Local food, recycled packaging and the reduction of plastic, just some of our sustainable practices.
In this post, we tell you how our cuisine is becoming more and more sustainable, in line with the United Nations’ Sustainable Development Goals (SDGs), and what initiatives we are currently implementing at the Valencia Conference Centre to meet the needs of our customers, who are increasingly looking for sustainable experiences.
Specifically, if we focus on SDG 3, which is to ensure healthy lives and promote well-being for all at all ages, our cuisine is based on the Mediterranean diet, which was declared Intangible Cultural Heritage of Humanity by the UNESCO. In addition, our catering service complies with strict protocols to safeguard the participants attending our events. In fact, our catering team has been awarded the Safe Tourism Certified label by the Spanish Tourism Quality Institute (ICTE).
Another of the initiatives we have deployed is the non-use of endangered species in our cuisine. This is also aligned with the 2030 Agenda, specifically with SDG 15. Life on land.
And there is more…
Our commitment is to eliminate the use of plastic at events in the short term. To date, we have reduced the use of plastic in our catering service by more than 90%, replacing it with recycled materials such as palm leaves, cardboard, kraft paper, glass, wood and bamboo.
Sustainable food
The catering team’s strategy focuses mainly on ensuring sustainable production and consumption models, in line with SDG 12. Responsible production and consumption. In this sense, we purchase, cook and serve food responsibly. Our products, which are all local “Km 0”, are carefully selected, cooked and then served in environmentally friendly containers.
If you would like to see other sustainable actions carried out by the team, in addition to the catering service, please visit the Sustainability section on our website.
You can also read about our personality of the month, featuring the catering service at our latest face-to-face international congress, which recently took place in our venue.
