CEMAS has initiated a new phase of the MagNuS project, which aims to reduce food waste in the tourism sector and enhance sustainability

• The World Sustainable Urban Food Centre of Valencia (CEMAS), the Valencia Conference Centre, and the Lluís Alcanyís Foundation-UV have entered a consultancy contract with Gourmet Catering & Eventos.
• The consulting contract will signal the commencement of a new phase of the MagNuS Project, which aims to reduce food waste in the conference tourism sector.
• Councilor for Energy Efficiency Carlos Mundina stated that the project represents a significant advancement in reducing food waste in the meetings tourism sector, where the Conference Centre is a leading venue.

The Valencia City Council, in collaboration with CEMAS (World Sustainable Urban Food Centre of Valencia), has initiated a new phase of the MagNuS project, with the objective of reducing food waste in the context of tourism and enhancing overall sustainability. This morning, Carlos Mundina, Councillor for Climate Improvement and Energy Efficiency and President of CEMAS, signed a collaboration contract on the centre’s behalf with the Conference Centre, the Lluís Alcanyís Foundation (University of Valencia) and the catering company Gourmet Catering & Eventos.

The agreement marks a new phase of the MagNuS (Magnitude, Nutritional Value and Sustainability) Project, which is based on advice from CEMAS expert staff on food waste and sustainability in event tourism. As many of you are aware, the Valencia Conference Centre has implemented the MagNuS Project, a tool designed to evaluate and reduce food waste during events. This initiative is part of our commitment to sustainable and responsible tourism. As Carlos Mundina, president of the CEMAS Foundation, stated: “This project represents a significant stride towards reducing food waste in the meetings tourism sector, where the Conference Centre is regarded as a paragon venue.”

In its inaugural phase, the MagNuS Project included an initial diagnosis, from which a measurement protocol was developed. The pilot project commenced at the end of 2022, yielding significant results. These include proposals for waste reduction and prevention, a comprehensive review of the nutritional footprint index, and an energy-nutritional assessment of the most popular menus.

A Practical Ten-Point Plan for Event Organisers

Carlos Mundina explained that, for this new phase of the project, new and ambitious objectives have been set: We are implementing training for the autonomous measurement of food waste, searching for healthier menus at no additional cost, and creating a decalogue for event organisations to promote awareness and prevention. Furthermore, we will take the initiative to ensure that food that meets the standards for consumption is donated to relief organizations and that garden waste is composted.

The Conference Centre has brought attention to the global issue of food waste, emphasizing the need for comprehensive efforts across the food supply chain, particularly in waste-prone sectors like HoReCa (hotels, restaurants, and cafés). They noted: “In the MICE (Meetings, Incentives, Conferences & Exhibitions) tourism sector, where gastronomy is a significant draw, inadequate catering services during business meetings result in considerable food waste”.

In this context, the MagNuS project focuses on food waste during conference events at the Conference Centre in Valencia (Spain). A study has been conducted to quantify the waste, classify it by food groups, calculate the potential number of individuals who could be fed with the discarded food, and assess the energy and nutritional values. The study indicates that using the waste for vermicomposting or composting represents a sustainable approach to waste management.