Barcelona shares its food

From Directo al Paladar we try to do our bit to publicize all those initiatives that promote that no one is left without a plate of food. We have already spoken to you on other occasions about solidarity campaigns and today we want to echo another project carried out by the NGO Nutrition Without Borders in the city of Barcelona, ​​“BCN shared the menjar”, ​​Barcelona shares its food.

This non-profit organization, aware of the difficulties that a large part of the population is going through in the world, in our country and more specifically in the city of Barcelona, ​​has launched this project to get much of the food that it was going to end up throwing itself to reach the neediest sectors.

It is estimated that almost 180 kilos of food per person are thrown away per year, and of these 14% come from the hotel industry, catering and restaurants, so why not manage all that food efficiently?

It is precisely on this that this solidarity project of Nutrition Without Borders in Barcelona is based. The idea is to take advantage of the cooked food that is left over in hotels and catering establishments to deliver it to entities and soup kitchens, all of this ensuring maximum food safety conditions.

For this they have a team of professionals such as nutritionists, dietitians, doctors, veterinarians, pharmacists and agronomists, who, working in groups, ensure that all these surplus food reaches its destination and can be distributed with the maximum guarantees.

But how is this work done by Nutrition Without Borders?

The first step they take is to contact hotels, restaurants and companies in the food sector that want to collaborate, drawing up an internal protocol to store and freeze surplus meals in the hotel or restaurant itself, and based on the infrastructure that each entity has. At the same time, the soup kitchens close to the collaborating companies that will be the beneficiaries of these aid are selected.

Afterwards, once a week and under strict control, Nutrition Without Borders transported cooked food under the supervision of qualified personnel and always with the surveillance of critical points that allow surplus cooked food to reach its destination in the best conditions, carrying out a traceability plan, control of critical points such as temperature, as well as periodic analyzes by an independent laboratory throughout the entire donated food circuit.

Once in the soup kitchen, the food is received and prepared for its subsequent distribution among the most needy. Almost 5000 food rations have already been distributed between the months of September to November of last year, more than 500 kilos of food from collaborating restaurants and hotels that would have ended up in the garbage and which is expected to be an approximate total in a whole year of project 32,000 meals, about 120 meals per day.

This is a pioneering project that has no antecedents in other places, which has required an exhaustive investigation to make sure everything goes well. And is that "BCN share the menjar" does not consist only in "giving what is left over", behind all these cooked rations there is a team of great professionals so that everything that reaches the soup kitchen is carried out under strict control rules and food security.

Barcelona was the first to share its food, now we should all collaborate so that this initiative could be extended to many more parts of the country.

Image | Munimiraflores More information | Nutrition Without Borders Directly to the Palate | In Barcelona, ​​food is not thrown away Live to the Paladar | how do food banks work?

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