The Lluís Alcanyís Foundation – Universitat de València and the World Sustainable Urban Food Centre of Valencia (CEMAS) are working on the general introduction of food sustainability at the Valencia Conference Centre
The Lluís Alcanyís Foundation-Universitat de València (FLA-UV), the World Sustainable Urban Food Centre of Valencia (CEMAS), and the Valencia Conference Centre signed an agreement to promote food sustainability through the monitoring, dating, and assessment of food waste at the Valencia Conference Centre.
The Lluís Alcanyís Foundation-Universitat de València (FLA-UV), the World Sustainable Urban Food Centre of Valencia (CEMAS), and the Valencia Conference Centre signed an agreement to promote food sustainability through the monitoring, dating, and assessment of food waste at the Valencia Conference Centre.
On Thursday 3 November 2022 the Lluís Alcanyís Foundation-Universitat de València (FLA-UV), the World Sustainable Urban Food Centre of Valencia (CEMAS), and the Valencia Conference Centre signed an agreement to promote food sustainability through the monitoring, dating, and assessment of food waste at the Valencia Conference Centre. The signing took place in the morning by the heads of the three institutions; José Manuel Almerich, Vicente Carlos Domingo and Sylvia Andrés, respectively.
The Working Group for the Reduction of Food Waste is formed of experts in food and food waste from research and university based backgrounds such as: José Miguel Soriano, Director of the University Clinic of Nutrition, Physical Activity and Physiotherapy at the FLA-UV, María Ángeles Fernández of the Instituto Valenciano de Investigaciones Agrarias (Valencian Institute of Agrarian Research) and Plan BonProfit, Tatiana Pina from the Faculty of Teacher Training and Carla Soler from the Faculty of Pharmacy of the Universitat de València and Héctor Barco from the NDGO Enraíza Derechos. This group will be in charge of achieving an action protocol for more sustainable nutrition at the different events organised at the Conference Centre and to this end will carry out an initial diagnosis that will help to understand the primary aspects that can be improved, analysing the way in which food is purchased, the types of menus, how the food is cooked and the services offered. Along with potential food waste figures, the causes behind it will be examined, the impact that could be avoided if it were reduced, and the social and cultural advantages of not throwing out so much food.
Measuring waste is the first step to its prevention and reduction, to raise awareness and involve those who manage food in this challenge, as well as gathering the necessary information to detect where the main problems are and from there create the potential lines of action to reduce it. With this, both the city of Valencia in particular and the Valencian Community in general are positioned as a pioneering territory, working to comply with European regulations, as well as the Sustainable Development Goals and the 2030 Agenda. It also represents an opportunity to improve the positioning of the Conference Centre in terms of food sustainability. As an institution, the Conference Centre aims to share this learning and to extrapolate the dynamics determined to other venues and areas of food catering, showing that through dialogue between all stakeholders involved it is possible to achieve even healthier and more sustainable food.
