The meeting, organized by the Barcelona Provincial Council and the County Council, gathered local producers with managers of school, hospital, and other collective canteens, facilitating contact to explore new collaboration opportunities.
Representatives from companies such as Pedial, Fundesplai, Boris 45 (Hospital General de Granollers), Core Restauració, Ecoarrels, Tresmes Ecoactiva, and Teno Menjadors participated in the session, held on Tuesday at the UEI headquarters.
During the event, producing companies presented their projects and supply capabilities, followed by work on creating menus for school and hospital canteens using the provided food items.
A tasting lunch, prepared by chef specializing in local cuisine Esteve Garcia Vilanova, adapted gastronomic proposals to the requirements of collective catering, highlighting the nutritional advantages and added value of seasonal foods.
Costing sheets were provided to demonstrate the economic viability of incorporating local products into collective menus, with ingredients sourced from participating companies such as Agrícola Mas Curró SL, Pollastre Ecològic Can Pep Julià, Fundació Viber de Bell·lloc, Naturlan, Pastes Sanmartí SL, and Quimet Gall SL.
This initiative by the County Council aligns with Sustainable Development Goals (SDGs) 2 (Zero hunger), 12 (Responsible consumption and production), and 15 (Life on land), reinforcing its commitment to Agenda 2030.
