Track: Sustainability

We will explore the creative and sustainable use of ingredients from food industry waste and their application in pastry.

The companies leading the Sustainable Food Systems initiative, a sector-driven working platform promoted by Forética to contribute to the sustainable transformation of food systems in Spain, will share best practices in five key areas. Additionally, the CEO of the World Benchmarking Alliance will share the work they lead to analyze the current situation of the food sector.

Some experts will analyze the result of a pioneering study carried out by the Triptolemos Foundation around the balance of food kcal produced and food kcal consumed in the EU with current production and consumption models. At the crossroads of climate change, the decisions we make today about the paths forward to support food production, processing and consumption in the EU will greatly determine the sustainability, food security and business profitability of our continent in the future. Small producers have an important role. The United Nations Climate Change Conference (COP28) has dedicated a day for the first time to addressing agriculture, food and their environmental impact. The overall results of this study show an alarming deficit of dietary kcal in the European Union.

The AECOC Open Innovation Platform (PIA) promotes innovative and collaborative projects among corporations in areas such as new technologies and sustainability. A waste and surplus valorization project will be presented, involving top-level corporations, startups, and public administration to accelerate the implementation of the project.

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Conversation between a fisherman and a chef about sustainable fishing and blue gastronomy Speakers: Jordi Fulcarà (President of GALP Costa Brava and Patron of the Fishermen's Guild of Llançà, Girona) + Lluís Fernández Punset, Head Chef of Els Pescadors Restaurant in Llançà (Alt Empordà. Girona) Moderator : Àgata Albero Miralbell, communicator and gastronomic activist.

Revolugreen!,divisió de Grup Palau dedicada al desenvolupament de receptes en base a proteïnes alternatives, la solució d'envasos® amb un mínim 79% de polipropilè reciclat químic de Knauf Industries. Rico, 100% vegetal i amb ingredients naturals, en la primera safata microondeable alineada amb l'objectiu de circularitat i reducció de materials.

Opportunities and Benefits for the Food Sector in Improving its Sustainability.

Pertaining to Decarbonization and EECs (Energy Efficiency Certificates). We will review some key factors to consider in order to facilitate the significant challenge that the food sector faces in its transition towards more environmentally friendly models and processes.

"Challenges in environmental communication" is a sustainability conference that brings together professionals to explore innovative and effective communication strategies to promote sustainability.

As traveling companions of important industries, and with sustainability present in all our activities, we offer solutions that always, in one way or another, invest in the planet. Discover how we make BUSINESS AS UNUSUAL.

In an environment like the current one of scarcity of resources and increased production costs, companies continue to make progress in the decarbonization of their processes and in promoting more circular production models. We will know the current priorities of the companies according to the 3rd Sustainability Report highlighted by AECOC. In addition, we will analyze what consumers ask of brands and their behavior in terms of sustainability.

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