Driving advanced sustainable management for the prevention and reduction of food waste in MICE Tourism
MICE Tourism is one of the key segments in the tourism industry, as stated by the UNWTO, which supports the importance of promoting socially responsible behavior at meetings venues Moreover, considering that caterings are one of the key points in the celebration of major events, it is essential to ensure proper nutrition, food safety and prevention of food waste in this area.
For this reason, the València Conference Center has considered necessary, to address catering advanced sustainable management at its events, the advice of the València World Center for Sustainable Urban Food (CEMAS), the University of Valencia, the Valencian Institute of Agricultural Research (IVIA) and the Fundació Lluís Alcanyís, as the support of the catering service company, Gourmet Catering and Events.
The results of the study include: the validation of a protocol for measuring food waste; the drafting of improving proposals to reduce and prevent food waste ; systematic review of the nutritional footprint index (its conclusions have been published in the journal Foods-MDPI*); and an energy-nutritional evaluation of the most popular menus.
This work represents a first step towards the reduction of food waste in the MICE Tourism, as well as the involvement of all actors in the process, elaborating action lines for its reduction. It also generates a valid model whose dynamics can be extrapolated to other sectors.
TOWARDS A NEW ZERO FOOD WASTE MINDSET BASED ON HOLISTIC ASSESSMENT
Ongoing | 2022-2027
- Main funding source
- Horizon Europe (EU Research and Innovation Programme)
- Geographical location
- Spain, Austria, Netherlands, Sweden, Greece